Cachanga is a dish of Peruvian origin. The word has Quechua origins and it is said that in ancient times it was used as an aperitif to show appreciation, admiration and gallantry towards a person.
Its consumption is maintained to date and its exquisite taste is irresistible to the palate. Its preparation is very easy to carry out and although its sale has a greater presence in the popular sectors of Peru, today with the wave of promotion of Peruvian gastronomy, it is sold in all sectors of the population and has also evolved in terms of its preparation. So far it is customary to consume it alone because of the pleasant taste it has, but nowadays it can also be accompanied with s sweet and savory flavors.
We know that you can't take any longer to know the recipe for this delicious appetizer, and then we'll show it to you.
Quantity: 15 servings
Time: 4 hours (dough rest) and 30 minutes between preparation and cooking.
Utensils: frying pan, roller or bottle, paper towel, plastic for wrapping.
INGREDIENTS:
Cachangas:
• 500 gr. ready-made wheat flour
• 2 eggs
• 1 cup of warm water
• 1 tbsp. white or blonde sugar
• 1 tsp salt
• 2 tbsp. butter (Equals 30 grams)
• Vegetable oil for frying
PREPARATION:
1. We take a large bowl and sift the flour inside, then we pour the sugar and anise, little by little it is mixed with a spoon or with our hands in order to fully integrate the ingredients. By having each ingredient immersed in the other, add a pinch of salt and continue mixing.
2, When all the dry ingredients are integrated, it will be time to add the eggs and then we will begin to integrate them in order to create a somewhat sticky and even chewy dough. When this texture is obtained it will be time to add water to it. You should add it gently. Then try to form a ball from the dough and do it with your hands. If the dough is still chewy you can add flour little by little, while still wrapping the dough as if it were forming a snowball. Continue to manipulate the dough by giving it a round shape. The end of this is as it comes into contact with the dough, it leaves the sticky texture and becomes solid, something like a plasteline.
3. Once the dough has a texture like that of a plasteline, that is, it no longer sticks to your hands, it will be time to let it rest for 4 hours in the same container of origin. Cover such a container with a plastic wrap and with a rag that cuts off the lighting.
4. The time in mention is with the intention that the dough is inflated. After time, it will be time to stretch the dough on a table or flat place. Use flour for the flat base and roll to stretch it. Tear off a piece of the dough into a ball shape and better the circumference when it is isolated. Do this until the large dough ends up divided into several medium balls. Then on a dry and clean base start stretching each ball (one at a time) with the rolling pin until it is the size of an egg omelette.
5. Now it's time to put oil in a deep pan or wide pot and wait for it to warm up. When it is hot (5 minutes) it will be time to pour the dough in the form of tortillas. On their own they will take on a larger size and you will have to turn it over every time because cooking is fast and they can burn. Repeat this until you finish all the masses.
Do not forget that you need to ready a clean container covered on the base with paper towel so that excess fat is absorbed into the paper.
And that's it! It will be time to enjoy this culinary delight, and you can accompany it with honey, jam, white delicacy or whatever cream you want. Our additional recommendation is that you accompany it with a hot coffee or tea.
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