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?
Categoría: panCocina: chilenaDificultad: fácilPorciones
12
chapalelesTiempo de preparación
30
minutesCalorías
125
kcalAprende 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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