Curanto

Experience a rich culinary tradition with Curanto, a remarkable dish from Colonia Suiza, Bariloche, Argentina. This ancient method of cooking brings together diverse meats, vegetables, legumes, and fruits, all slowly cooked by the natural heat of preheated stones and the earth itself. Enjoy a mouthwatering adventure into the heart of Patagonian cuisine.

Ingredients

🥩 Marinated beef cuts - no brand visible
🍖 Marinated lamb cuts - no brand visible
🍗 Whole or large pieces of seasoned chicken - no brand visible
🌭 Chorizo sausages - no brand visible
🎃 Squash/Pumpkin, halved and stuffed with corn, peas, and cheese - no brand visible
🥔 Whole potatoes - no brand visible
🍠 Whole sweet potatoes (Batatas) - no brand visible
🥕 Carrots - no brand visible
🌽 & 🥗 Corn and peas for stuffing squash - no brand visible
🧀 Cheese for stuffing squash - no brand visible
🍏 Whole apples - no brand visible
🍇 Wild raspberries - no brand visible
🌹 Rose hips (Rosa Mosqueta) - no brand visible
🍃 Maqui or suitable sweet/mild fruit tree leaves (vine, fig, plum, etc.) - no brand visible
🌳 Wood for fire - no brand visible
🪨 Stones/rocks - no brand visible
🌎 Earth/soil - no brand visible

Instructions

1- Prepare the Fire Pit:

• Arrange wood logs in the designated pit or cooking area outdoors.

2- Stack Stones:

• Place clean, dry stones or rocks on top of the wood.

3- Ignite the Fire:

• Light the wood and maintain a strong fire for 1 to 1.5 hours until the stones turn white and reach 350-380°C (662-716°F).

4- Clear Embers:

• Carefully remove all burning wood and embers, ensuring only the hot stones remain in the pit.

5- First Layer (Squash):

• Position the halved, stuffed squash directly onto the hot stones. This offers a protective layer due to the squash's thick skin.

6- Layer Maqui Leaves:

• Spread a generous layer of maqui leaves or other suitable leaves over the stones and around the squash.

7- Add Meats:

• Arrange the marinated chicken, lamb, beef, and chorizo sausages on top of the leaves.

8- Add Vegetables & Fruits:

• Distribute whole potatoes, sweet potatoes, carrots, and apples around the meats.

9- Second Layer of Leaves:

• Cover everything with another layer of maqui leaves.

10- Cover with Canvas:
- Place three layers of thick canvas or tarpaulin over the entire mound of food and leaves.

11- Bury with Earth:
- Cover the canvas completely with a mound of earth, ensuring no steam can escape, sealing in the heat.

12- Cook:
- Allow the curanto to cook for 2 hours, letting the food slow-cook in its own juices and absorb flavors from the leaves.

13- Uncover and Serve:
- After 2 hours, carefully remove the earth, then the canvas, and finally the leaves to reveal the perfectly cooked feast.

Prep Time: Heating stones takes approximately 1 to 1.5 hours
Cook Time: 2 hours
Total Time: Approximately 3 to 3.5 hours, excluding ingredient preparation
Servings: Typically serves several, depending on the portion sizes and number of ingredients used
Equipment: Outdoor pit, shovel, hoe, long metal tongs, thick canvas or tarpaulin, plastic containers, wooden crates, plastic disposable plates and cutlery

Cooking Tips

• Focus on maintaining the right stone temperature.
• Use mild-flavored leaves for subtle infusion, and avoid direct flame contact.

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Curanto