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
Chugchucaras consists of deep fried pork, mote (boiled hominy), potatoes, fried plantains, empanadas, and pork rinds.
Servings 4 people
Ingredients
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
- 1¼ cups fresh cheese
- ½ lbs pork skirt loin cooked and chopped
Instructions
Empanadas
- 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.
Filling
- 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.
Recipe Roundup Weekly Newsletter
Signup to receive our new recipes every week. Every Monday we send out last week’s newly published recipes. Never miss a recipe from Hispanic Food Network.
,%20potatoes,%20fried%20plantains,%20empanadas,%20and%20pork%20rinds.){kind=link}