Patagonian Curanto

Discover the magic of ancient culinary techniques with this Patagonian Curanto recipe—a traditional South American method of cooking in an underground oven. Transform simple ingredients into a delicious feast using the natural heat of heated stones, aromatic herbs, and layers of leaves. This unique approach brings a piece of the Andes right to your backyard.

Ingredients

🐑 1 Lamb shoulder Paleta de Cordero
🐑 1 Lamb leg Pernil de Cordero
🥔 Several Sweet potatoes Batata
🥔 Several Potatoes Papa
🧅 Several Onions Cebolla
🎃 2 Cabutia pumpkins Calabaza Cabutia
🥕 Several Carrots
🌿 1 packet 50g Alicante brand Rosemary Romero
👨‍🌾 1 packet 50g Alicante brand Provenzal Garlic and dehydrated parsley Ajo y Perejil Deshidratado
🌶️ Approximately 1/2 packet Alicante brand Crushed Chili Ají Triturado
🍋 1 Lemon Limón
🍾 ~250-300ml White wine Vino Blanco
🧂 Salt generous amount
🍌 Several large Banana leaves Hojas de Plátano
🪢 Several pieces of Jute cloth/Burlap Arpillera
🪵 Wood for heating rocks
🪨 Rocks/Stones

Instructions

1- Prepare the Pit:

• Dig a rectangular pit approximately 60–80 cm deep, 1 meter long, and 60 cm wide. Adjust the size based on the volume of food.
• Build a wood fire in the pit, arranging rocks on and around the fire. Heat rocks until they are extremely hot and white.

2- Cure the Pit (if needed):

• If the soil is humid, "cure" by burning fires over a few days to dry it out.

3- Prepare the Marinade:

• In a bowl, mix Alicante Provenzal, rosemary, crushed chili, a squeeze of lemon juice, and white wine.

4- Marinate the Lamb:

• Make small incisions into the lamb cuts for the marinade to penetrate. Pour the marinade over the lamb, covering all surfaces. Season generously with salt. Let rest for 15 minutes.

5- Heat Management:

• When rocks are ready, extinguish remaining embers by sprinkling water around the pit's edges without directly hitting hot stones.

6- Assemble the Curanto:

• Line the pit with banana leaves, covering all hot stones.
• Place the marinated lamb on top of the leaves, followed by the vegetables around it.
• Add another layer of banana leaves over the food.

7- Seal with Burlap and Earth:

• Cover with burlap and shovel the excavated earth over them to trap heat and steam. Compact the earth firmly.

8- Cook:

• Let the curanto cook for 4 hours using the retained heat from the stones and steam.

9- Reveal and Serve:

• After 4 hours, carefully dig up the curanto, remove layers of earth, burlap, and leaves. Transfer the cooked lamb and vegetables to a serving board.

Prep Time: Approximately 2 days for pit curing, plus 15 minutes for marinade preparation
Cook Time: 4 hours
Total Time: About 2 days and 4 hours
Servings: Serves approximately 10–12 people
Equipment: Shovels - generic; Metal fire pit/Grill stand - Locos X el Asado custom made; Wooden cutting board - generic; Glass bowl - generic; Glass pitcher for wine - generic; Kitchen knife - generic; Grill tongs - generic

Cooking Tips:

• Ensure stones are extremely hot before placing food.
• Use dry soil to prevent crushing delicate vegetables.
• For best results, assemble the curanto quickly to seal in heat.

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Patagonian Curanto