Tostado

Tostado, cancha, chulpe corn snack

Tostado is a South American toasted corn nut that is served as a snack or as a must-have side for ceviches. I like to describe tostado to friends who are trying it for the first time as South American popcorn that pops on the inside. Maiz tostado is usually made with a variety of corn called “cancha” or a slightly narrower version called “chulpe”. I’ve been able to find both at local Latin grocery stores and prefer the larger cancha variety to make tostado, but the chulpe version is just as good. As a snack I recommend that you served tostado with some aji or hot sauce on the side, my favorites to go with tostado are aji criollo and tree tomato aji.

Cancha or maiz tostado

Recipe: Tostado or South American toasted corn nuts

Summary: Maiz tostado is a South American snack made by toasting cancha or chulpe corn.

Ingredients

  • 2 cups of dried South American cancha or chulpe corn
  • 1 tbs sunflower oil
  • Salt to taste

Instructions

  1. Heat the oil over medium high heat in a frying pan.
  2. Add the corn and start stirring the corn when it starts to pop.
  3. Cover partially with a lid to keep the corn from jumping out of the pan.
  4. Stir and cook until the corn is toasted and golden.
  5. Place the toasted corn on a paper towel to drain any excess oil.
  6. Sprinkle with salt to taste and serve.
 
 
 

Comments

  1. Yeh, great photos! Onion; garlic; yeh, just throw ‘em in. My bear is from Otavalo so I have to “master” our tastings. Though nothing beats how his mama makes it. Ate all my “cornnuts”. Cheers mate.

  2. Hi! I love your website! i just spent a semester in Ecuador and have made your menestra and platanos asados when I got home- delicious! But I was wondering if you knew the name of the beans that you eat with this tostada? They’re pale colored, and you can get them in all the street stores in Ecuador mixed with tostada in little plastic containers. They’re usually wet and salty. I loved this snack and it was high in protein and I’d love to figure out what it was called! thank you!

    Hi Abby – The beans are called chochos in Ecuador, they are also known as lupini beans outside of Ecuador and you can find them in jars or in the olive bar section at some grocery stores.

  3. I season tostado with some garlic and onion during the last part of the cooking. The key for an even golden/tostado is in the stirring, you need to keep on stirring, and for that I do use a lid on the pot where I cook it and I just swizzle it around with a wooden spoon.

  4. Margarita says:

    Gracias por las autenticas recetas de la comida ecuatoriana, son muy deliciosas y las fotos son espectaculares, La platos que tiene en su blog me trae muy gratas memorias de mi familia . Al prepar sus recetas, me hace pensar que nunca he salido de mi tierra. Gracias una vez por su trabajo y esfuerzo maravilloso.

  5. I will keep my eyes ope for cancha or chulpe corn.

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