Canches de San Ignacio: Barley and Potato Rolls
Canches de San Ignacio are savory, rustic little rolls traditionally prepared in the Boyacá department. Made from an unusual but hearty dough of toasted barley flour, mashed potatoes, and hard-boiled eggs, they are a fantastic, filling side dish or snack.
The secret to this 30-minute recipe is toasting the barley flour first to release its nutty aroma, then thoroughly grinding and kneading it with cooked potatoes and boiled eggs to form a rich, cohesive dough that crisps up beautifully when fried or baked.
Canches de San Ignacio (Barley and Potato Rolls)
A hearty, rustic side dish from Boyacá! A unique dough made from toasted barley flour, potatoes, and hard-boiled eggs, shaped into small rolls and fried.
Ingredients
- 2 cups Barley flour
- 1 lb Potatoes Previously boiled and peeled
- 3 Hard-boiled eggs
- 1/4 lb Butter
- Salt to taste
- Black pepper to taste
- Frying oil If frying instead of baking
Instructions
- Toast the flour: The very first step is to place the barley flour into a dry pan and toast it over medium heat until it becomes aromatic and slightly golden.
- Grind and mix: In a traditional grinder or food processor, combine the toasted barley flour, the previously boiled and chopped potatoes, the peeled hard-boiled eggs, butter, salt, and black pepper. Grind or mash everything together.
- Knead: Turn the mixture out and knead it very well by hand until it forms a cohesive dough. (Chef's Hack: For the most authentic, smooth texture, it is recommended to pass the kneaded dough through the grinder one more time).
- Shape and cook: Take small portions of the dough and shape them into little grooved rolls or logs (bollitos). You have two cooking options: either deep-fry them in hot oil or bake them in the oven until they are beautifully golden brown and crispy on the outside.
- Serve: Remove from the heat, let them drain or cool just slightly, and enjoy them as a hearty side!
Notes
- Versatile Side: In traditional Boyacense gastronomy, these unique rolls are highly versatile. They are frequently served as a quick mid-day craving (antojo) or as a filling accompaniment to heavy regional main courses and stews.
- Ingredient Base: Using barley flour (harina de cebada) is quite distinct from the corn or cassava typically used in other Colombian amasijos, reflecting the cold-climate cereal crops historically grown in the Andean highlands.
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