Laucha heads to a brewery to teach us how to make lamb shoulder curanto, a Chilean cooking technique involving a hole in the ground and hot rocks.
Leaves of nalca or large green leaves
Make a deep hole in the earth.
Light a fire and place the stones until heated. Cover the stones with nalca leaves.
Season the palette with chimichurri.
Place the palette on the leaves of nalca along with the pumpkins.
Cover all with leaves of nalca again, above placing a cloth of burlap and earth.
Let cook for 4 hours.
Serve and enjoy.
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