Entree: Chile – Chiloe – Chochoca (Traditional Chilote potato flatbread made from a mix of grated raw and mashed cooked potatoes, cooked on a griddle and served with savory accompaniments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 30 min

Additional 15 min

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) starchy potatoes (Yukon Gold or Russet), peeled and divided
- 1 lb (454 g) potatoes, cooked and mashed (about 2 medium potatoes cooked and mashed)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1/2 cup (60 g) all-purpose flour
- 1 large egg (optional, helps bind)
- 4 tbsp (60 ml) pork lard or vegetable shortening for cooking
- 8 oz (225 g) pork chicharrón or cooked pulled pork for serving (optional)
- 1 small onion, thinly sliced, sautéed for serving
- 2 tbsp (30 ml) rendered pork fat or butter for finishing (optional)
- Fresh parsley or cilantro for garnish

Instructions

1. Peel and grate half of the raw potatoes finely; place grated potatoes in a clean kitchen towel and squeeze out excess liquid, reserving the starchy liquid.
2. Cook and mash the remaining 1 lb (454 g) potatoes until smooth; allow to cool slightly.
3. Combine the squeezed grated raw potatoes with the mashed potatoes in a large bowl. Add 1 tsp (5 g) salt, 1/2 tsp (1 g) black pepper, 1/2 cup (60 g) flour and the egg if using. Mix thoroughly until a pliable dough-like mixture forms; add a tablespoon of reserved potato liquid if mixture is too dry.
4. Divide the mixture into 6 equal portions and shape each into a flat round about 1/4 to 1/2 inch (6–12 mm) thick.
5. Heat a large cast-iron griddle or heavy skillet over medium heat and add 1 tbsp (15 ml) pork lard; when hot, cook 2–3 chochocas at a time 4–5 minutes per side until golden brown and crisp on the outside and cooked through. Add more lard as needed.
6. Keep finished chochocas warm in a low oven while you cook remaining rounds. If desired, brush with 2 tbsp (30 ml) rendered pork fat or butter for extra richness.
7. Serve hot topped with pork chicharrón or pulled pork and sautéed onions, and garnish with fresh parsley or cilantro. Chochoca can also be split and used like a flatbread for sandwiches or served beside curanto-style ingredients.