Ingredients with Measurements:
- 2 lbs of beef short ribs
- 2 lbs of pork ribs
- 2 lbs of chicken thighs
- 1 lb of chorizo sausage
- 1 lb of blood sausage
- 2 lbs of potatoes
- 2 lbs of sweet potatoes
- 2 lbs of pumpkin
- 2 lbs of corn on the cob
- 2 lbs of onions
- 1 lb of tomatoes
- 1 lb of bell peppers
- 1 lb of green beans
- 1 lb of peas
- 1 lb of lima beans
- 1 lb of white beans
- 1 lb of chickpeas
- 1 lb of yucca
- 1 lb of plantains
- 1 lb of butternut squash
- 1 lb of carrots
- 1 lb of celery
- 1 lb of leeks
- 1 lb of garlic
- 1 lb of cilantro
- 1 lb of oregano
- 1 lb of bay leaves
- 1 lb of paprika
- 1 lb of cumin
- 1 lb of salt
- 1 lb of black pepper
- 1 lb of olive oil
- 1 lb of white wine
Special equipment needed:
- Large pot or cauldron
- Firewood or charcoal
- Large wooden spoon or paddle
Step-by-step instructions:
1. Start by building a fire with firewood or charcoal in a large pit or cauldron.
2. Once the fire is hot, place the pot or cauldron on top of it.
3. Add the beef short ribs, pork ribs, and chicken thighs to the pot, along with the chorizo and blood sausage.
4. Add the potatoes, sweet potatoes, pumpkin, corn on the cob, onions, tomatoes, bell peppers, green beans, peas, lima beans, white beans, chickpeas, yucca, plantains, butternut squash, carrots, celery, leeks, and garlic to the pot.
5. Add the cilantro, oregano, bay leaves, paprika, cumin, salt, black pepper, olive oil, and white wine to the pot.
6. Cover the pot with a lid or banana leaves.
7. Let the curanto cook for about 2-3 hours, stirring occasionally with a large wooden spoon or paddle.
8. Once everything is cooked, remove the lid or banana leaves and serve.
Time:
Preparation time: 1 hour
Cooking time: 2-3 hours
Temperature:
Cook over a hot fire.
Serving size:
This recipe serves 10-12 people.
Nutritional information:
Calories: 600
Fat: 25g
Carbohydrates: 50g
Protein: 45g
Substitutions for ingredients:
You can substitute any of the meats or vegetables with your preferred choices.
Variations:
You can add seafood like clams, mussels, or shrimp to the curanto.
Tips and tricks:
- Make sure to stir the curanto occasionally to prevent it from sticking to the bottom of the pot.
- You can add more wine or water if the curanto is too dry.
- Serve with crusty bread and a side salad.
Storage instructions:
Store any leftover curanto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curanto in a pot over low heat until heated through.
Presentation ideas:
Serve the curanto in a large platter or bowl.
Garnishes:
Garnish with fresh cilantro or parsley.
Pairings:
Serve with a glass of red wine.
Suggested side dishes:
Serve with crusty bread and a side salad.
Troubleshooting advice:
If the curanto is too dry, add more wine or water.
Food safety advice:
Make sure all meats are cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Curanto en Olla is a traditional dish from the Chiloé Archipelago in southern Chile and Argentina.
Flavor profiles:
The curanto has a smoky and savory flavor with a hint of spice.
Serving suggestions:
Serve the curanto family-style, with everyone gathered around the pot.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Uruguayan