Talca is the city where I live and it is famous for its “Churrascas”. Every morning, bright and early, a group of five women make and sell churrascas from a little street stand a block from my house. Truckers, construction workers, businessmen, sales clerks, and house wives stop to buy a breakfast of a cup of tea and a churrasca with their choice of filling: butter, cheese, chopped chicken, ham, or avocados. We often use churrascas, since they are cooked on top of a grill, at the communion services when we are at camp at the Shalom Center.
- 8 cups of flour with baking powder (If the flour doesn’t have baking powder, add three teaspoons of baking powder.
- 3 spoonfuls of vegetable shortening
- 1 teaspoon of salt
- 1 egg
- 1 cup warm milk
Mix all ingredients in a bowl and kneed. It should be soft. If it is to dry add water a spoonful at a time. Divide into balls a little larger than a fist and then flatten to ½ inch thick. Cook with a grill on hot coals. If a grill is not available, the bread can also be cooked in a hot skillet. Cook until golden brown. According to Chilean tradition, the bread should be eaten warm but not hot. Hot bread will give you a tummy ache!