Chilean milcao is a dense potato bread from the Chiloé archipelago, made from equal parts raw grated and cooked mashed potato dough stuffed with chicharrones (pork rinds). Ready in 75 minutes, it yields 6 pieces and can be baked, fried, boiled, or steamed as part of a traditional curanto.
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Nutritional Facts
Each serving of Chilean milcao contains approximately 320 calories, 40 g of carbohydrates, 15 g of fats (7 g of saturated fats), 10 g of proteins, 3 g of fiber, 2 g of sugars, and 450 mg of sodium.
How to Make Milcao Chilote?
According to tradition and subsequent variations, there are four basic types of milcao classified according to their cooking method: curanto milcao (steamed), fried milcao, baked milcao, and peeled milcao (boiled).
Preparation: 45 minutes
Cooking: 30 minutes
Servings: 6 people
Ingredients
- 1 kg of cooked and mashed potatoes
- 1 kg of raw grated potatoes
- 200 g of pork rind
- 2 tablespoons of lard
- 1 teaspoon of salt
Instructions
- In a medium-sized pan, add the pork rind and fry over medium heat in its own fat until golden brown. Set aside.
- Boil one kilogram of peeled potatoes in abundant water for 20 minutes, strain the water, and mash the potatoes into a puree. Cool and set aside.
- Peel one kilogram of potatoes and grate them raw on a kitchen cloth, squeezing out all the liquid that comes out. Reserve the pulp.
- In a large bowl, mix the mashed cooked potatoes and the grated raw potatoes into a single dough, add the salt and lard, and knead very well until everything is integrated.
- Take a piece of the mixture, knead it into a flat circular bread, and add 2 to 3 pork rinds in the center, sealing it from the edges by adding a little more dough if necessary.
- Distribute the milcaos on an oiled tray, and bake in a preheated oven at 200°C (392°F) for approximately 30 minutes, until golden brown. Serve the milcaos hot or cold, alone or accompanied by other main dishes.
Additional Tips for Perfect Milcao
Sweet vs. Savory Versions
Boiled milcaos contain no chicharrones — they are served with honey for a sweet version. Fried and baked milcaos are savory, stuffed with crispy pork rinds that contrast with the dense potato exterior.
Cooking Times by Method
Each cooking method produces a distinct texture. Fried milcaos are crispy and quick (10–15 min); baked take 35–50 minutes for a dryer crust; boiled 20 minutes; curanto steaming takes about 2 hours but yields the deepest, earthiest flavor.
Milcao Cooking Methods
| Method | Time | Texture | Best Served With |
|---|---|---|---|
| Fried (frito) | 10–15 min | Crispy outside, soft inside | Curanto, pebre |
| Boiled / Peeled (pelado) | ~20 min | Smooth, dense | Honey, manjar |
| Baked (al horno) | 35–50 min | Dry crust, compact | Curanto, stews |
| Steamed in curanto | ~2 hours | Very dense, earthy | Seafood, chapaleles |
Frequently Asked Questions (FAQ)
1. What makes milcao different from other potato breads?
Milcao is unique because it combines raw grated potatoes with cooked mashed potatoes, giving it a dense yet elastic texture that is characteristic of Chilote cuisine.
2. Can milcao be prepared without chicharrones?
Yes. While chicharrones are traditional, especially in baked and fried versions, milcao can also be made plain or sweet, particularly when boiled and served with honey.
3. Why are raw potatoes squeezed before mixing?
Squeezing removes excess liquid and starch, which helps achieve the proper consistency and prevents the milcao from becoming gummy or watery during cooking.
4. Is milcao gluten-free?
Traditionally, yes. Authentic milcao contains no wheat flour, making it naturally gluten-free, provided no additional flour is added.
5. How should leftover milcao be stored?
Cooked milcaos can be refrigerated for up to 3 days in an airtight container. They can be reheated in a pan or oven or lightly fried to restore their texture.
Did you know?
The word “milcao” has its origin in the Mapudungun word “meikay,” which could be translated as “slippery” in relation to the result of squeezing the potatoes before shaping the preparation.
