Carapulcra is a very special dish and one of the oldest in delicious Peruvian cuisine. It is a comforting stew based on cooked potatoes, cooked with a mix 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 have one of the most emblematic delicacies 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 carefully soaked dried potato 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 to share with family or friends, enjoying each bite and celebrating the richness of our culinary culture.
Carapulcra
Ingredients
½ kilogram of Dried potato
½ kilogram of Pork meat
1 Large chopped onion
3 tablespoons of Ají panca
1 ½ tablespoon of Minced garlic
Chicken broth
150 grams of Masa harina
50 grams of Ground cookies
Boiled cassava
Oil
1 pinch of Salt
Preparation
Step 1 : To prepare this dish, start by selecting and sifting the dried potato to ensure there are no stones or unwanted elements.
Step 2 : Then, in a hot skillet, slowly brown the dried potato and then transfer it to a container with water to hydrate.
Step 3 : Once the dried potato is swollen, rinse thoroughly and let drain.
Step 4 : In a pot, fry the cut meat with half a tablespoon 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 golden brown.
Step 7 : Add the ají panca, continue frying, then add the garlic, mixing to combine the flavors.
Step 8 : Add the dried potato to the pot and 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 yuca.
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