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Carantantas
Crisp fried corn crusts
Carantantas: crisp corn crusts from Popayán, fried and eaten with fresh ají
Carantantas started as a thrifty by-product: the thin layer of corn dough that stuck to the bottom of the big pans in Popayán's masa kitchens, scraped off, dried and sold as golden shards. Today they are a cheap, crunchy snack sold in bags at Cauca markets, eaten with ají or broken into a sopa de carantantas. At home you can make them by spreading a thin layer of corn dough on a hot, dry pan, letting it toast into a crust, then frying or crisping the pieces. They taste of toasted corn, nutty and lightly salty, a little like the crunchy bits of a tortilla. Spreading the dough too thickly is where it goes wrong, giving leathery, chewy pieces instead of crisp ones; aim for a layer no thicker than a coin. Chef's tip: a non-stick or well-seasoned cast-iron pan lets the crust lift in large sheets; wait until the edges curl before scraping.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the carantantas
- 1 ¾ cups hot water
- ½ tsp salt
- 2 cups sunflower oilfor frying
For the ají
- 2 hot chilliesfinely chopped
- 1 spring onionfinely chopped
- 2 tbsp fresh corianderfinely chopped
- 3 tbsp white vinegar
- ¼ cup water
- ½ tsp salt
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What you'll need
Fresh ingredients (2)
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Method
0/7 doneStep 1: Mix all the ají ingredients: 2 hot chillies, 1 spring onion, 2 tbsp fresh coriander, 3 tbsp white vinegar, ¼ cup water and ½ tsp salt in a small bowl and leave to stand while you make the crusts.
Step 2: Whisk 7 oz white precooked corn flour (masarepa), 1 ¾ cups hot water and ½ tsp salt into a loose, spreadable paste, like thick yogurt.
Step 3: Heat a large non-stick or cast-iron pan over a medium-low heat. Spread 3–4 tablespoons of paste across the base with the back of a spoon, as thin as you can.
1 minStep 4: Cook for 5–6 minutes without touching, until the layer is dry, pale gold underneath and curling at the edges.
6 minStep 5: Scrape it off with a thin metal spatula and break into large shards. Repeat with the rest of the paste, laying the pieces on a rack to dry.
Step 6: Heat 2 cups sunflower oil in a deep pan to 350°F. Fry the shards in batches for 30–60 seconds, until they puff slightly and turn golden. Drain on kitchen paper.
6 minStep 7: Sprinkle with a pinch of salt and serve with the ají for dipping.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 4 g
- Carbs
- 38 g
- Fat
- 11 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does carantantas take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of spring onion?
- Chives, or a little finely sliced onion.
- What can I use instead of fresh coriander?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
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