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In the middle of a long quarantine, pochoclos are the header snack for everyone . Sweet or savory , they are the perfect company to watch movies or peck while you're doing other things. In addition, they are suitable for the whole family and super fun to cook. A recipe that in 2 minutes you have ready and that, in addition to being easy and practical, is delicious!We did the quality control of this dish and meets the three B's: good, nice and cheap. What else do you want?This delicacy is typical anywhere in the country, even in bordering countries it is one of the most cooked recipes . It's just that all you have to have is a little pisingallo corn and oil or butter.
Oil or butter
Sugar or salt
This recipe is very simple and fast, however it has its secrets to make pururu perfect. Like a movie!
To add a touch of magic to these white delights, there are thousands of options. The most common is to add sugar to them and make them a sort of syrup that leaves them bathed in caramel. This aggregate is very simple to do: at the time of starting cooking pururu, in addition to oil a little water and sugar are added to it. Just do not go over sugar, so it does not burn and do not make a mess. If you are super sweet, you can also add a drizzle of vanilla essence.
The bomb version of sweet pochoclos is the one that carries condensed milk. Did you know this recipe?The secret is to put, next to oil, water and sugar, a little condensed milk. Once the preparation reaches a caramel consistency, the vertese above the pururu. The special touch is to put a little cinnamon on them (if you like it) or sprinkle cocoa.
On the other hand, if there is sweet, there is also salty. In this case it is simpler: once cooked pururu we add salt to it and ready!
This recipe is famous all over the world. However, in Latin America , and especially in Argentina, we have a special section in the dictionary to refer to this delight. For example, in Cordoba we say pururu or pororó , depends the area. In Buenos Aires they call it pochoclo or those who take lexical loans from English prefer to call it “pop corn”. In the area of Misiones they tell you p ipoca (as in Brazil or Bolivia), rosettes or popcorn. According to some sources, it is assigned a thousand more names throughout the Latin American territory. Cotufas or cocks call them in Venezuela; in Ecuador they call them c anguil; in Peru they call them canchita or popcorn; and in Colombia, crispetes or corn pyre.
And all the ways to name them are missing! This recipe is extremely popular , and each one puts its identity trait on it. So, too, each adds secret ingredients to it that make it increasingly delicious. And, you, have you already experienced pururu in these ways?
Publication Date: 04/08/2020
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