Milcaos and Chapaleles

Instructions

• Step 1 - For the milcaos: In a pot, heat 1½ cups of salted water over high heat. Remove from heat and add the dehydrated potato flakes. Let stand for a few minutes and then mix well to form a puree.
• Step 2 - Add the grated potatoes and cracklings or bacon to the mashed potatoes and mix until a homogeneous paste is obtained. Add the butter and salt to taste. Form the milcaos (7 cm diameter circles) with your hands. Cook the milcaos in the oven, fried or steamed over the curanto ingredients together with the chapaleles.
• Step 3 - For the chapaleles: In a pot, heat 1 cup of salted water over high heat. Remove from heat and add the dehydrated potato flakes. Let stand a few minutes and then mix well to form a puree. Add flour and enough warm water to form a soft and dry dough.
• Step 4 - On a smooth surface, roll out the dough into a ½ cm thick rectangular shape. Cut thin 7 cm circles. Cook over the curanto or Pulmay ingredients along with the milcaos. Serve hot.