Receta Chapalele

Chapaleles – Receta paso a paso

Los Chapaleles son panes de papa de origen mapuche que se elaboran en la región del sur de Chile.

Algunas personas los prefieren horneados y otros fríen la masa como un panqueque de papas.

También pueden ser cocidos al vapor mientras se prepara el curanto, un método tradicional de cocinar ingredientes en un horno bajo tierra.

¿Cómo hace chapaleles?

3 de 33 votos
Categoría: panCocina: chilenaDificultad: fácil
Porciones

12

chapaleles
Tiempo de preparación

30

minutes
Calorías

125

kcal

Aprende paso a paso cómo preparar unos exquisitos chapaleles. Una receta fácil, rápida y que mantiene toda la tradición chilena.

Ingredientes

  • 125 g de papas deshidratadas en escamas

  • 2 tazas de harina

Instrucciones

  • En una olla calentar a fuego alto 1 taza de agua con sal; retirar del fuego y agregar las escamas de papas deshidratadas.
  • Dejar reposar unos minutos y luego mezclar bien hasta formar un puré. Añadir harina y suficiente agua tibia hasta formar una masa blanda y seca.
  • Sobre una superficie lisa uslerear la masa en forma de rectangular de ½ cm de grosor.
  • Cortar círculos delgados de 7 cm. y cocinar sobre los ingredientes del curanto o Pulmay junto con los milcaos y servir caliente.

Video

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