Ecuadorian Chugchucaras Recipe

Chugchucaras Recipe Card
Chugchucaras Recipe Card
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Chugchucaras is an Ecuadoran recipe that originates from the North-Center of the Cordillera de los Andes. The word Chugchucara was derived from two words Kichwa meaning “trembling” and Kara which means is “pigskin”.



Recipe Author : Mike Gonzalez
Chugchucaras consists of deep fried pork, mote (boiled hominy), potatoes, fried plantains, empanadas, and pork rinds.

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Ecuador
Servings 4 people


For the Platter

  • 2 tomatoes chopped
  • ½ cup pickled red onion
  • 1 cup popcorn popped
  • 8 potatoes cubed and fried
  • 1 avocado cut into quarters
  • 2 plantains cut in half and fried
  • 2 cups hominy corn boiled
  • 8 pork rinds

Empanada Pastry

  • 2 cups wheat flour
  • 1 tsp baking powder
  • 1 cup butter

Empanada Filling

  • 1 white onion minced
  • cups fresh cheese
  • ½ lbs pork skirt loin cooked and chopped



  • Sift the wheat flour in a bowl with baking powder.
  • Add the butter and knead until you get a sandy texture. Add cold water until you get a smooth dough. Place on the work table and continue kneading.
  • Cover with a cleanser and let stand for 20 minutes.
  • Roll out until you get a thin sheet and cut into 2-inch circles.


  • Mix the cheese with chopped onion and place it in the center of the discs.
  • Moisten the edges and form the patties. Fry in plenty of oil.

Prepare the Dish

  • Layout the Empanadas and other food on the dish and serve warm.
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