Curanto

Discover the enchanting culinary traditions of Patagonia with Curanto, a dish deeply rooted in the cultural heritage of Argentina and Chile. Traditionally cooked underground using hot stones and maqui leaves to envelop meats and vegetables, this dish offers a unique and delightful experience that brings ancient flavors to the modern table.

Ingredients

🥔 4 large potatoes, from a local organic brand
🥕 3 carrots sliced, use fresh organic produce if available
🍗 1 whole chicken, a quality brand such as Free-Range Brinks
🥩 500g beef ribs, source from Columbus Craft Meats brand
🌽 2 corn ears cut into halves, select a brand like Green Giant
🥬 200g cabbage cut into large pieces, an organic brand is recommended
🧄 6 cloves of garlic whole, use California Garlic brand for flavor
🌿 A handful of maqui leaves, substitute with Goya brand banana leaves
🧂 Salt, use fine sea salt
🫑 2 bell peppers sliced, choose a local organic option
⛏️ Large river stones for cooking, sourced naturally

Instructions

1- Prepare the Cooking Pit:

• Dig a pit around 1 to 1.5 meters deep in your backyard or designated outdoor cooking area.
• Gather the river stones and heat them in a bonfire for about 1-2 hours until they are red hot.

2- Prepare the Ingredients:

• While the stones are heating, clean and prepare all your vegetables and meats.
• Season the chicken and beef ribs generously with salt and additional spices if desired.

3- Layer the Curanto:

• Line the bottom of the pit with a layer of hot stones, followed by a layer of maqui or substitute leaves.
• Arrange the meat (chicken and beef ribs) over the leaves.
• Add a layer of vegetables: potatoes, carrots, corn, cabbage, and bell peppers.
• Cover with another layer of maqui leaves and top with more hot stones for even cooking.

4- Cook the Curanto:

• Seal the pit with soil or detritus to trap the heat and steam inside.
• Let the curanto cook underground for about 3-4 hours.

5- Serve:

• Carefully dig up the curanto using a hoe or spade.
• Uncover and delicately remove the layers of leaves and stones, revealing the perfectly cooked meats and vegetables.
• Serve hot, directly from the ground for an authentic experience.

Prep Time: 1 hour
Cook Time: 3-4 hours
Total Time: 4-5 hours
Servings: 6-8
Calories per Serving: Approximately 600 kcal
Proteins: 40g
Fats: 25g
Carbohydrates: 50g
Equipment:

• Spade or hoe for digging, suggested brands like Fiskars
• Large bonfire or fire pit, ensure it's safe and follows local regulations
• Heavy-duty gloves for stone handling, brands like OZERO

Cooking Tips

• Use proper safety measures while working with fire and hot stones.
• Enhance taste by adding herbs or spices such as rosemary or thyme.

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Curanto