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Una receta deliciosa preparada con los mejores ingredientes.
Portions to prepare
* Ingredient quantities will be adjusted approximately🌽 Ingredients
🛠 Necessary Equipment
Preparation Steps
In A Pot With
In a pot with water, bring the sweet potato and squash to a boil over medium heat for 15-20 minutes. Strain and reserve the cooking water.
Pass The Sweet Potato
Pass the sweet potato and squash through a food mill or potato ricer and let cool. Set aside.
Mix 1 Cup Of
Mix 1 cup of Harina de Maíz P.A.N. and 1/2 cup of almond flour.
In The Reserved Cooking
In the reserved cooking water, dissolve the yeast, sugar, and a pinch of salt.
Cover And Let Ferment
Cover and let ferment in a warm place for 20 minutes.
Add The Wheat Flour
Add the wheat flour and the Harina de Maíz Amarilla Precocida P.A.N., and continue kneading for 4-5 more minutes.
Add The Anise And
Add the anise and beat until bubbles form. Cover and let rest for 2 hours in a warm place.
In A Heavy-Bottomed
In a heavy-bottomed pot, heat plenty of oil over medium heat.
With Wet Hands,
With wet hands, take a small portion of the dough, form a hole in the center, and fry the picarón for a few seconds until golden.
Remove With A Skimmer
Remove with a skimmer or rod and drain on paper towels.
For The Chancaca Syrup:
For the chancaca syrup:
In A Pot, Cook
In a pot, cook the chancaca with the cloves, cinnamon, fig leaf, and 3 cups of water over medium heat for 15 minutes or until a syrup forms.
Serve The Picarones Drizzled
Serve the picarones drizzled with the chancaca syrup.
Frequently Asked Questions about this recipe
¿Se puede guardar la masa?
Sí, puedes refrigerarla cubierta en un recipiente hermético por hasta 2 días.
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