Carapulcra is a very special dish and one of the oldest in the delicious Peruvian cuisine. It is a comforting stew based on cooked potatoes, cooked with a mixture of chicken, hen, and pork, seasoned with ají panca, mirasol, garlic, and other spices that give it a unique and delightful flavor.
We will guide you through preparing an exquisite carapulcra, a true treasure of Peruvian gastronomy. Follow these steps and you'll have one of the most iconic delights of our country in your kitchen.
Peruvian carapulcra is much more than a traditional dish; it is a symbol of our rich culinary heritage and a feast for the senses. It is characterized by its dense and comforting texture, where dried potato, carefully soaked, plays the main role.
This stew, enriched with a mixture of meats such as chicken, hen, or pork, is seasoned with ají panca, ají mirasol, garlic, and a selection of spices that provide an incomparable flavor. Its intoxicating aroma and deep taste transport us through the history and diversity of our land.
Carapulcra is traditionally served accompanied by white rice, creating a perfect combination of flavors and textures. It is an ideal option for sharing with family or friends, enjoying each bite and celebrating the richness of our gastronomic culture.
Carapulcra
Ingredients
½ kilogram of Dried potato
½ kilogram of Pork meat
1 Large chopped onion into cubes
3 tablespoons of Aji panca
1 ½ tablespoon of Minced garlic
Chicken broth
150 grams of Ground peanut
50 grams of Ground crackers
Boiled cassava
Oil
1 pinch of Salt
Preparation (simple version)
Preparation
Step 1 : To prepare this dish, start by selecting and sifting the dried potato to ensure there are no stones or unwanted particles.
Step 2 : Then, in a hot skillet, slowly brown the dried potato and then transfer it to a container with water to hydrate it.
Step 3 : Once the dried potato is swollen, rinse thoroughly and let drain.
Step 4 : In a pot, fry the chopped meat with half a spoonful of garlic and salt until golden.
Step 5 : Then, remove the meat and set aside.
Step 6 : In the same pot, fry the onion until well browned.
Step 7 : Add the ají panca, continue frying, then add the garlic, mixing to blend the flavors.
Step 8 : Add the dried potato to the pot and gradually add broth as the preparation thickens.
Step 9 : Cook until almost ready, then incorporate the reserved meat and let it boil.
Step 10 : Serve this delicious dish accompanied by boiled cassava.
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