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Preparation
peel the potatoes and boil half in a pot with water.
grate the other half into a bowl.
Place the grated potatoes on a piece of cloth and form a bag with it. squeeze vigorously until the water content is reduced so that the squeezed (milcao or deche) has the consistency of wet dough.
grind the cooked potatoes, add salt, mix them with the raw potatoes, the lard and the pork rinds.
knead until smooth and mold into disc shape.
There are four basic types of milcao according to their cooking: "milcaos de curanto" (steamed), "fried milcaos", "baked milcaos" and "peeled milcaos" (boiled). the boiled milcaos do not have pork rinds, because they are consumed with honey; the fried and baked milcaos can be filled with chicharrones in the manner of an empanada. the cooking time is variable depending on the method used: 10-15 minutes for fried milcaos, 20 for peeled ones, 35-50 for baked milcaos and about 2 hours for curanto milcaos
grate the other half into a bowl.
Place the grated potatoes on a piece of cloth and form a bag with it. squeeze vigorously until the water content is reduced so that the squeezed (milcao or deche) has the consistency of wet dough.
grind the cooked potatoes, add salt, mix them with the raw potatoes, the lard and the pork rinds.
knead until smooth and mold into disc shape.
There are four basic types of milcao according to their cooking: "milcaos de curanto" (steamed), "fried milcaos", "baked milcaos" and "peeled milcaos" (boiled). the boiled milcaos do not have pork rinds, because they are consumed with honey; the fried and baked milcaos can be filled with chicharrones in the manner of an empanada. the cooking time is variable depending on the method used: 10-15 minutes for fried milcaos, 20 for peeled ones, 35-50 for baked milcaos and about 2 hours for curanto milcaos
Ingredients
- 1 kg of potatoes
- 1 kg of grated and squeezed potatoes
- 1 tablespoon butter
- 50 gr chicharrones (greaves)
- salt to taste
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