Home Latin American Ecuadoran Ecuadorian Chugchucaras Recipe

Ecuadorian Chugchucaras Recipe

Chugchucaras Recipe Card
Chugchucaras Recipe Card

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”.



Chugchucaras consists of deep fried pork, mote (boiled hominy), potatoes, fried plantains, empanadas, and pork rinds.
Course Main Course
Cuisine Ecuador
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
Author Mike Gonzalez


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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