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--Bring liquid ingredients and spices to a boil. --Keep liquid and set aside. --Put in a small pot some quinoa. --Don't want picarones to be [[strikethrough]] sour [[/strikethrough]] bitter, even though the mixture is fermented. --Oil must be very, very hot to keep picarones from being greasy. --Use any kind of yeast regular [[strikethrough]] dry or cake?? [[/strikethrough]] quick-rising. Read instructions for use. Can use 2 envelopes of yeast to make mixture rise faster. --Add water to yeast. --Can use a mixer, even though traditionally the mixture is blended by hand. --Pumpkin is boiled w. nuts, then mixed w. sweet potato. --Add boiled quinoa to the preparation. --Mix chica morada w. water and add to dough. --Do not use water you boiled quinoa in, or it will make mixture bitter. --Let dough rise -- overnight (??). --To cook: picarones are fried in hot oil. Needs to be deep enough so picarones don't come out flat. --Shape dough like a donut before frying. --Drain "donut" picarones on paper towels when done. (* Put two fingers inside "donut" to make the hole.) --Quinoa gives volume to the dough.