Traditional Chilean Dishes
Chapalele - Chilean Recipe
Learn how to prepare chapaleles, the traditional potato and flour bite from Chiloé. Their soft and tender texture makes them a versatile accompaniment for fish, seafood, meats, and homemade stews.
Chapaleles are an emblematic preparation of Chilote cuisine. With floury potatoes, wheat flour, lard, and salt, a simple dough is made that can be cooked boiled or steamed.
01
Ingredients
Have everything ready before you begin.
- ✓1 kilogram of floury potatoes
- ✓300 grams of wheat flour
- ✓40 grams of pork lard
- ✓1 and a half teaspoons of salt
- ✓2 to 4 tablespoons of warm water, only if the dough needs it
02
Step-by-step method
- 01
Wash the potatoes thoroughly, peel them, and cut them into similar-sized pieces
Wash the potatoes thoroughly, peel them, and cut them into similar-sized pieces.
- 02
Place the potatoes in a large pot, cover them with cold water, and cook…
Place the potatoes in a large pot, cover them with cold water, and cook over medium-high heat until they are completely tender, about 15 to 20 minutes from when the water starts boiling.
- 03
Drain the potatoes well to remove excess water
Drain the potatoes well to remove excess water. Transfer them to a large bowl and mash them with a potato masher or crusher until you get a smooth puree.
- 04
Add the pork lard and salt immediately
Add the pork lard and salt immediately. Mix while the potatoes are still hot, until the fat is incorporated and you get a uniform puree.
- 05
Let the puree rest for a few minutes, until it is lukewarm and you can work…
Let the puree rest for a few minutes, until it is lukewarm and you can work with it with your hands.
- 06
Incorporate 250 grams of flour and mix first with a spoon
Incorporate 250 grams of flour and mix first with a spoon. Gradually add the rest of the flour, reserving a small part to adjust the dough.
- 07
Knead gently until you get a soft, compact, and slightly sticky dough
Knead gently until you get a soft, compact, and slightly sticky dough. If it falls apart, add warm water one tablespoon at a time. If it sticks too much, incorporate a little more of the reserved flour. Do not over-knead.
- 08
Divide the dough into 12 similar portions
Divide the dough into 12 similar portions. Shape into balls and flatten them until you get thick disks, about 1.5 centimeters thick. You can also give them a slightly oval shape.
- 09
To cook them in water, bring a large pot of water to a boil with abundant…
To cook them in water, bring a large pot of water to a boil with abundant water and add a pinch of the measured salt. Reduce the heat to maintain a gentle boil.
- 10
Carefully introduce the chapaleles, without piling them up, and cook for…
Carefully introduce the chapaleles, without piling them up, and cook for 8 to 10 minutes. If they are very thick, they may need a couple of minutes more.
- 11
Avoid stirring them forcefully during the first minutes
Avoid stirring them forcefully during the first minutes. When they float and are firm to the touch with a spoon, remove them with a slotted spoon and let them drain.
- 12
As an alternative, place the chapaleles in a steamer lightly greased…
As an alternative, place the chapaleles in a steamer lightly greased, leaving space between them. Cover and steam for 15 to 20 minutes.
- 13
Serve the chapaleles hot as an accompaniment to fish, seafood, meats, or stews
Serve the chapaleles hot as an accompaniment to fish, seafood, meats, or stews. You can also serve them alone, with a little more lard or butter on top.
- Drain the potatoes well: excess moisture forces you to add more flour and can produce heavy chapaleles.
- Add the flour gradually and knead only until the dough comes together.
- If the surface cracks, barely moisten your hands; if it sticks, sprinkle a minimal amount of flour.
- Maintain a gentle cooking to avoid the chapaleles hitting each other and breaking.
- To cook them in a bamboo steamer, place a clean cloth or perforated paper under them to prevent them from sticking.
- You can substitute pork lard with butter, although the flavor will change slightly.
- To prepare them in advance, shape the disks and keep them covered in the refrigerator for a few hours. You can also freeze them separately and cook them directly, increasing the cooking time by a few minutes and checking that the center is tender.