Chilean Milcao Stuffed with Chanco Cheese and Mushrooms with Warm Tomato Pebre

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Wash the potatoes. Peel 900 g of the potatoes, cut them into medium chunks, and cook them in water with a pinch of the salt for 18 to 20 minutes, until very tender.

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   2. While the potatoes cook, peel or thoroughly scrub the remaining 300 g of raw potatoes and grate them on the fine side of a grater. Place them in a clean kitchen towel and squeeze very well to remove as much liquid as possible. Set the drained grated potato aside.

3. 3

   3. Drain the cooked potatoes and mash them smooth while still hot. Mix the mash with the melted butter, all-purpose flour, 1/2 teaspoon salt, and black pepper. Fold in the drained raw grated potato and mix until a firm, shapeable dough forms. If it feels too wet, add a little more flour as needed.

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   4. For the filling, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes until translucent. Add the garlic, mushrooms, 1 teaspoon merkén, and 1/2 teaspoon salt. Cook for 6 to 8 minutes, stirring, until the mushrooms release and evaporate their moisture. Let cool for 5 minutes.

5. 5

   5. Divide the potato dough into 8 portions. With lightly floured hands, flatten one portion, place a spoonful of the mushroom mixture in the center, and add one stick of Chanco cheese. Close the dough around the filling to form a thick oval cake. Repeat until you have 8 pieces.

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   6. Grease a baking tray or baking dish with the remaining 1 tablespoon vegetable oil. Arrange the stuffed milcaos on the tray and sprinkle the remaining 1 teaspoon merkén over them. Bake at 220 °C / 425 °F for 15 minutes. Carefully flip them and bake for 10 minutes more, until golden and firm around the edges.

7. 7

   7. While they bake, make the warm pebre. Place the chopped tomatoes in a small skillet with the white wine vinegar, green chili, a pinch of salt, and 2 tablespoons water. Cook over medium heat for 3 to 4 minutes, just until warmed through and the tomato softens slightly. Remove from the heat and stir in the chopped cilantro.

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   8. Serve 2 milcaos per person, fresh from the oven, with the warm tomato pebre spooned on top or on the side. Adjust salt if needed and serve immediately.