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INGREDIENTS:
1.- Dried corn chulpe
2.- Vegatable oil
3.- Salt to taste

PREPARATION:
Add a bit oil to frying pan, add dried corn chulpe and toast on high heat, move contantly - for uniform toasting and to avoid burning - until it smells and sounds toasted. Once toasted, add salt to taste.

Comments

22/11/2011 15:11, Dave said:

This is a great product, but instead of using oil, dry roast the corn in an iron skillet, and omit the salt, and make PARCHED CORN.

Place the Chulpe in a cast iron skillet, and on medium heat stir with a wooden spatula or shake, until browned a bit. It will sound a bit like "popcorn" but as it's dried it won't burst open like popcorn.

This is an authentic North American Indian food, as well as a South American food, and is fun for kids to try at school around Thanksgiving. It's also an historic survival food, and is excellent as such today. Omitting the oil prevents it from going rancid when stored for long periods of time. Parched Corn can be stored for very long periods as long as insects and mice don't get to it.

12/07/2010 19:07, Aileen said:

Lo trate y me salio muy rico!! Gracias!
Pongan mas recetas.....

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