Carapulcra

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Carapulcra

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Ingredients

1/2 kg dehydrated Potatoes
1/2 kg Pork meat cut into pieces
1 large onion diced
3 tablespoons Aji panca
1/2 tablespoon ground Garlic
chicken broth
150 g ground Peanuts
Boiled Yucca
Oil
salt to taste
  • Medium

Ingredients

Directions

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Carapulcra is a special stew-like dish made with dehydrated potatoes and either pork or chicken which is then dressed with a combination of onion, garlic, clove, yellow peppers, salt and pepper. This is all cooked on a low flame and, once done, baked peanuts are added to give the dish it’s very particular taste. It can be served with rice or yucca, either way the taste is magnificent. The baked peanuts are what really make this dish as unique as it is.

How to Cook Carapulcra

  1. In a hot pan, brown the dried potatoes and pour them into a bowl of water to hydrate them.
  2. Once hydrated (you’ll be able to tell, since they’ll be swollen), rinse them well and let them drain.
  3. Now, in a pot, fry the pieces of meat in very hot oil and season it with the garlic and salt. Then put it aside.
  4. In the same pot, fry the onion very well, then add the ají panca, and the garlic, and let it all brown. Then stir to integrate the ingredients well.
  5.  Finally, put in the dried potatoes and add the broth as it thickens until everything is cooked, then mix it with the meat that you put aside and let it boil.
  6. Serve the stew with the boiled Yucca.

If you love Peruvian food, check out our article on the top 15 Peruvian foods (recipes and photos included).

Photo credit: https://comidaperuana.life

Alejandra Moret

Venezuelan Chef living in Peru. Lover of Latin American gastronomy. Founder of Raíz Food (@Raiz.Food). The best place in the world is a kitchen, there you can get real magic!

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