Latin American Cuisine, Food and Drink
Recipes from Chile
- 1 cup mashed squash of your choice, but bright orange is best
- 3 tablespoons shortening
- Salt to taste
- Flour to make a dough
- Additonal shortening for frying
PreparationTo the hot mashed squash, add the shortening and let it melt. Add salt to taste, then mix in enough flour to make a dough that doesn't stick.
Roll the dough until quite thin, then cut in rounds. Poke 2 or 3 holes in each round and then deep fry. Serve with powdered sugar or with "Miel de Chancaca."
Miel de Chancaca is made by boiling 1 cup of chancaca, a hard crude sugar resembling molasses when melted, with 1 cup sigar, 2 cups of water, a large piece of lemon peel pierced with a piece of cinnamon stick and a vanilla bean.
Boil down until thick or thicken with 1 tablespoon cornstarch.
Substitute vanilla extract for the bean and add after removing the syrup from the fire.
Alternately, you can serve with any syrup of your choice/