Curanto a la Olla

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1. 1Step 1: In a bowl, mix meat with spices, to taste.
2. 2Step 2: Brown the meat in a big soup pot (to about medium done).
3. 3Step 3: Sauté onions in frying pan and add to meat.
4. 4Step 4: Cover with white wine. NO WATER ALLOWED.
5. 5Step 5: Simmer covered on low for 15 minutes (or until meat looks about 20 minutes from being ready).
6. 6Step 6: Add mussels and clams, lay chapalele and a single whole potato on top, add more wine if necessary, cover and simmer ~20 minutes, or until mussels open.
7. 7Step 7: Curanto is done when mussels open, chapalele is firm enough to scoop up with a spoon, and the whole potato is tender.
8. 8Step 8: Add cilantro, let sit 2-3 minutes.
9. 9Step 9: Serve with lemon wedges and wine. Enjoy!
10. 10Step 10: Combine mashed potatoes with flour to form a thick dough. Divide into balls and flatten into palm-sized discs about 1 cm thick.
11. 11Step 11: Combine equal parts mashed potato with shredded raw potato, first squeezed to remove excess liquid. Salt to taste. Form balls and add a piece of chicharron (fried pork fat) to the middle before flatting into a pancake similar in size to the chapalele.