Traditional Chicha from Tasco, Boyacá
Recipe category
Country
Region
Source
Cocinera: Cecilia Walteros Camacho
Number of servings
80
Difficulty
Medium
Ingredients
6000
gr very dry yellow corn (porva)
30-35 panelas of 1 pound
water
Directions
- The corn flour, which should be very fine, is mixed in a pot with a molasses prepared using 5 panelas. You need to achieve the texture of dough for making arepas.
- Let the dough ferment in the pot for 1 month.
- After a month remove the dough and with it make balls, in the manner of arepas.
- Boil water in a large pot –of 40 liters–, at the base of which has been placed a "little bed" or grill of crossed sticks (formerly straw was put on the bottom), so that the corn balls don't burn or stick.
- When the water is boiling throw the balls in the pot.
- Cook for 12 hours over low heat. The balls should always be covered by water. The evaporated liquid is always replaced with boiling water.
- Lower the pot and let cool.
- When the balls are cold, remove them and in a container –a large plate– break them up, one by one, using a panela as a tool.
- Mix the obtained dough in a large pot with cold water –previously boiled– and it becomes a thick broth, "neither too thick, nor too clear."
- 1
- Strain the broth in a large sieve, and pour into an 80-liter barrel or canister, adding the necessary water. The "unche" or corn husk should remain in the sieve.
- 1
- Once in the barrel add 10 panelas. Cover –without tightening– so dust or dirt doesn't filter in (you can also put a cloth).
- 1
- After 3-4 days check. It should bubble or be "boiling." Stir from the bottom with a long, clean stick. Taste. If it lacks sweetness, add another 5 panelas.
- 1
- After 8 days, repeat the previous operation and add another 5 panelas so it doesn't "pique," that is, to correct the acidity so it's not bothersome to the throat when consuming the chicha.
- 1
- After 13-14 days, one or two days before it will be served, add 8-10 panelas.
- 1