Mains
Chiloé Earth Oven Feast
Ingredients
- - 1 kg (2.2 lb) mixed shellfish (mussels, clams) in their shells, cleaned
- - 500 g (1 lb) pork ribs, cut into pieces
- - 4 chorizo or longaniza sausage links
- - 4 chicken thighs
- - 8 small potatoes
- - 4 milcaos (Chilean potato flatbreads) or substitute boiled potato dumplings
- - 1 large cabbage, leaves separated
- - Salt, to taste
Method
- Line the base of a very large pot with a layer of outer cabbage leaves.
- Add the pork ribs and chicken first, as they take longest to cook.
- Layer in the potatoes and sausages.
- Top with the shellfish and milcaos, then cover everything with more cabbage leaves.
- Add about 250 ml (1 cup) water to the base of the pot, cover tightly, and cook over medium-low heat for 1-1.5 hours without lifting the lid, allowing everything to steam in its own juices.
- Check that the shellfish have opened and the meats are cooked through before serving.
- Serve directly from the pot at the table, family-style, with the flavorful broth spooned over each portion.
Introduction: Curanto originates from the island of Chiloé in southern Chile, where shellfish, meats, potatoes and milcao (potato bread) are traditionally cooked together in a pit lined with hot stones and covered with nalca leaves — one of Chile's oldest cooking methods, predating Spanish arrival.
Cultural Background: Curanto originates from the island of Chiloé in southern Chile, where shellfish, meats, potatoes and milcao (potato bread) are traditionally cooked together in a pit lined with hot stones and covered with nalca leaves — one of Chile's oldest cooking methods, predating Spanish arrival.
Tips: Keeping the lid on throughout cooking is essential — the trapped steam is what cooks and flavors everything together.
Variations: Inland versions (curanto en olla) are cooked entirely in a pot as above; coastal versions are still cooked in an actual earth pit at festivals. Not authentically vegetarian; a vegetable and mushroom version is a modern adaptation only.
Sides
Storage: Refrigerate leftovers, with meats and shellfish stored separately, for up to 2 days.
Reheating: Reheat gently in a covered pot over low heat with a splash of water; discard any shellfish that did not open during original cooking. Nutrition (approx., per serving) Approx. 620 kcal, 45g protein, 38g carbohydrate, 30g fat, 5g fiber per serving.
FAQs
Q: What are milcaos?
A: Dense potato flatbreads made from a mix of raw grated and cooked mashed potato, traditional to Chiloé.
Q: Can curanto be made without an earth pit?
A: Yes, the stove-top pot method above (curanto en olla) is a widely used home version.