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Chapaleles are a traditional potato bread from the Chiloe Island, in Southern Chile. Chileans farther north are not very familiar with it, and we mostly know about Chapaleles due to them being mentioned in a popular folkloric song.
I’ve only been once in my life in Chiloe and I was still in high school. I honestly do not remember the taste of Chapaleles, but I wanted to feature them here in the blog. The recipe is very simple and since the Chiloe island is one of the areas where it is believed that domestic potato crop started, it makes sense that it has been incorporated into something so fundamental in the Chilean diet as bread.
The most traditional way to eat Chapaleles is steamed and cooked in the traditional Curanto. I have also heard of fried or pan fried versions. Or baked, as I decided to do it.
Another traditional bread from Chiloe Island is the Milcao made with no flour and only a mixture of cooked and raw potatoes.
To accompany the chapaleles, since I served them as an appetizer, I made this simple Creamy Guacamole, a Knorr recipe. It was an excellent idea. Throughout August, in some Walmart from Los Angeles, Dallas, Houston, San Antonio, Phoenix and Miami there will be special events to celebrate back to school with easy recipes like this.
Thanks to Knorr seasoning, the flavor is perfect on this Creamy Guacamole. When preparing guacamole I recommend first to squeeze the lime juice into the bowl, then add the avocado and stir, so the avocado does not get black. This creamy guacamole also uses Hellmann’s mayonnaise, my daughters like this version over the traditional one without mayonnaise. Try it, it’s so easy.
Visit our collection of Chilean recipes here.
Chilean Potato Bread Chapaleles
- 2 pounds red potatoes
- 1/2 pound of flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons butter or soft butter
- pork cracklings chopped, optional
- In a pot with cold water and salt, put the peeled and chopped potatoes. Cook over high heat until it boils, lowers the heat to medium, should continue to boil vigorously for 15 minutes or until all the potatoes are cooked.
- Drain and return potatoes to the pot, uncovered. Allow cooling, about 15 minutes. Mash well.
- Preheat oven to 350F or 180C.
- Place the mash potatoes in a bowl, add the flour, salt, baking powder, and butter. Mix everything with a wooden spoon and then knead with hands until a wet dough form.
- Divide dough into 12 portions, place a spoonful of pork cracklings if desired into each portion and shape. Place on a baking sheet.
- If you want the bread to be all the same size, weigh the dough, I made mine 100 grams each.
- Bake for 25-30 minutes until golden brown.
- Serve warm with guacamole. If you have leftover, toast before serving.