Originally, The ancient Incas prepared Cachangas with corn kernel flour. However, today in Urban cities Cachangas are prepared with Unbleached flour.
(Recipe By: Peruvian Chef José Luis Chavez from Cusco, Peru)
Peruvian Fry Bread - Cachangas :
Ingredients:
Unbleached Bio All Purpose Flour
1 tablesp Baking Powder
1 Tsp Salt
Extra Virgin Olive Oil to fry
Method:
1) To make the dough, thoroughly combine the flour, baking powder and salt in a large crystal bowl.
2) Create a " well " (indent) in the centre of the flour and add 1 and 1 /4 cups warm wáter.
3) Work the flour mixture with the wáter and gently knead the dough into a ball.
4) Now, form the dough into a 3 " rolled piece of dough.
5) Cover with a kitchen towl and the dough relax for 2 hours .. ( can refrigerate over night, covered tightly in film wrap )
6) Now, create 8 to 10 rounds or 6 large from the dough and place the Evoo for sauté-ing in a skillet.
7) Sauté until Golden ( 2 to 3 minutes per side )
8) Place on Kitchen Absorbent Towelling to drain off excess oil ..
Voila .. Let cool 5 to 10 minutes ..
Quite an exceptional treat !
Optional: One can add sugar if you wish a sweet profile ..
Optional: One can add Peruvian chili pepper for a spicy profile ..
Optional: One can add fresh Latin White Cheese or Queso de Burgos or Ricotta into the dough prior to sauté-íng for a Colombian / Venezuelan style "arepa", a cross between a crépe and a pancake ..
(Recipe By: Peruvian Chef José Luis Chavez from Cusco, Peru)
Peruvian Fry Bread - Cachangas :
Ingredients:
Unbleached Bio All Purpose Flour
1 tablesp Baking Powder
1 Tsp Salt
Extra Virgin Olive Oil to fry
Method:
1) To make the dough, thoroughly combine the flour, baking powder and salt in a large crystal bowl.
2) Create a " well " (indent) in the centre of the flour and add 1 and 1 /4 cups warm wáter.
3) Work the flour mixture with the wáter and gently knead the dough into a ball.
4) Now, form the dough into a 3 " rolled piece of dough.
5) Cover with a kitchen towl and the dough relax for 2 hours .. ( can refrigerate over night, covered tightly in film wrap )
6) Now, create 8 to 10 rounds or 6 large from the dough and place the Evoo for sauté-ing in a skillet.
7) Sauté until Golden ( 2 to 3 minutes per side )
8) Place on Kitchen Absorbent Towelling to drain off excess oil ..
Voila .. Let cool 5 to 10 minutes ..
Quite an exceptional treat !
Optional: One can add sugar if you wish a sweet profile ..
Optional: One can add Peruvian chili pepper for a spicy profile ..
Optional: One can add fresh Latin White Cheese or Queso de Burgos or Ricotta into the dough prior to sauté-íng for a Colombian / Venezuelan style "arepa", a cross between a crépe and a pancake ..
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