Ingredients with Measurements:
- 1 pound beef, cut into small cubes
- 2 red bell peppers, seeded and sliced
- 2 green bell peppers, seeded and sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 2 cups water
- 1 pound potatoes, peeled and sliced
- 1 pound sweet potatoes, peeled and sliced
- 1 pound pumpkin, peeled and sliced
- 1 pound mussels, cleaned and debearded
- 1 pound clams, cleaned
- 1 pound shrimp, peeled and deveined
- 1 pound chorizo sausage, sliced
- Banana leaves or aluminum foil
Special equipment needed:
- Large pot or Dutch oven
- Grill or oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef, bell peppers, onion, garlic, cumin, paprika, salt, and black pepper. Cook until the beef is browned and the vegetables are softened, about 10 minutes.
2. Add the water and bring to a boil. Add the potatoes, sweet potatoes, and pumpkin. Cover and simmer for 30 minutes.
3. Add the mussels, clams, shrimp, and chorizo sausage. Cover and simmer for another 10 minutes.
4. Preheat the grill or oven to 350°F.
5. Lay out banana leaves or aluminum foil on a flat surface. Spoon the curanto mixture onto the leaves or foil.
6. Fold the leaves or foil over the curanto mixture to create a packet. Tie the packet with kitchen twine.
7. Place the packet on the grill or in the oven and cook for 30 minutes.
8. Remove the packet from the grill or oven and let it rest for 10 minutes.
9. Cut open the packet and serve the curanto with beef and peppers.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Grill or oven: 350°F
Serving size:
This recipe serves 8 people.
Nutritional information:
Calories: 520
Fat: 24g
Carbohydrates: 43g
Protein: 33g
Sodium: 1200mg
Substitutions for ingredients:
- Beef: Pork or chicken can be used instead.
- Bell peppers: Any color bell pepper can be used.
- Mussels and clams: Any seafood can be used.
- Chorizo sausage: Any sausage can be used.
Variations:
- Vegetarian: Omit the beef and seafood and add more vegetables.
- Spicy: Add chili flakes or hot sauce to the curanto mixture.
- Smoky: Add smoked paprika to the curanto mixture.
Tips and tricks:
- Make sure to clean and debeard the mussels before adding them to the curanto mixture.
- Use a sharp knife to slice the potatoes, sweet potatoes, and pumpkin evenly.
- If using banana leaves, make sure to rinse them well before using.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curanto in the microwave or on the stove until heated through.
Presentation ideas:
Serve the curanto on a large platter and garnish with fresh herbs.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Lemon wedges
Pairings:
- Chilean wine, such as Carmenere or Cabernet Sauvignon
- Crusty bread
Suggested side dishes:
- Green salad
- Grilled vegetables
Troubleshooting advice:
- If the curanto mixture is too dry, add more water.
- If the curanto mixture is too wet, remove the lid and let it simmer for a few more minutes.
Food safety advice:
- Make sure to cook the seafood and beef to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Curanto is a traditional Chilean dish that originated from the Chiloé Archipelago. It is typically made with seafood, meat, and vegetables, and cooked in a hole in the ground lined with hot stones.
Flavor profiles:
This dish is savory and slightly spicy, with a smoky flavor from the paprika and chorizo sausage.
Serving suggestions:
Serve the curanto with crusty bread and a green salad for a complete meal.
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Region: Chilean