Chugchucaras with a Twist

Ingredients

• 500g (1.1 lb) pork shoulder, cut into chunks 500g (1.1 lb) pork shoulder, cut into chunks
• 500g (1.1 lb) beef sirloin, cut into chunks 500g (1.1 lb) beef sirloin, cut into chunks
• 500g (1.1 lb) chicken breast, cut into chunks 500g (1.1 lb) chicken breast, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 4 ears of corn, husked 4 ears of corn, husked
• 4 llapingachos (potato patties) 4 llapingachos (potato patties)
• 1 ripe avocado, diced 1 ripe avocado, diced
• 1 ripe mango, diced 1 ripe mango, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• Juice of 1 lime Juice of 1 lime
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 40g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the pork, beef, and chicken with the vegetable oil, cumin, paprika, dried oregano, salt, and pepper. Mix well to ensure the meats are evenly coated. Let marinate for at least 1 hour, or overnight for maximum flavor.
2. 2.
   Preheat the grill to medium-high heat. Grill the marinated meats until cooked through and slightly charred, about 10-12 minutes per side. Remove from the grill and let rest for a few minutes before slicing into bite-sized pieces.
3. 3.
   While the meats are grilling, bring a large pot of salted water to a boil. Add the corn and cook for about 10 minutes, or until tender. Remove from the water and set aside.
4. 4.
   In a separate bowl, combine the diced avocado, mango, red onion, lime juice, salt, and pepper. Mix well to combine and set aside.
5. 5.
   Heat a skillet over medium heat and add a drizzle of oil. Cook the llapingachos until golden brown and crispy on both sides, about 3-4 minutes per side.
6. 6.
   To serve, arrange the grilled meats, llapingachos, corn, and avocado-mango salsa on a platter. Garnish with fresh cilantro. Serve hot and enjoy!

Treat your ingredients with care...

• Avocado — Choose a ripe avocado that is slightly soft to the touch. To prevent browning, squeeze some lime juice over the diced avocado and store it in an airtight container until ready to use.
• Mango — Look for a ripe mango that gives slightly when pressed. To easily dice the mango, cut off the sides of the fruit, score the flesh in a criss-cross pattern, and then scoop out the diced mango with a spoon.

Tips & Tricks

• For added smokiness, you can grill the corn on the cob alongside the meats.
• If llapingachos are not available, you can substitute them with crispy roasted potatoes.
• Customize the spice level by adjusting the amount of paprika and cumin in the marinade.
• Serve the Chugchucaras with a side of traditional Ecuadorian hot sauce for an extra kick.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.

Serving advice

Serve the Chugchucaras with a side of llapingachos and a generous spoonful of avocado-mango salsa. Garnish with fresh cilantro for added freshness and color. This dish is perfect for sharing with friends and family, and pairs well with a cold beer or a glass of fruity white wine.

Presentation advice

Arrange the grilled meats, llapingachos, corn, and avocado-mango salsa on a large platter, creating an eye-catching display of colors and textures. Consider using banana leaves or colorful serving dishes to enhance the presentation and pay homage to the Ecuadorian culture.