Enjoy this exquisite Peruvian carapulcra prepared with three types of meats and flavorful ingredients, a traditional recipe that will delight your family and friends.
The Carapulcra de Tres Carnes is a traditional Peruvian dish that combines chicken, beef, and pork with dried potatoes, peanuts, peppers, and other delicious ingredients.
Perfect for sharing at family gatherings or celebrations, this dish will transport you to Peru's traditional cuisine with its unique blend of flavors and textures.
Carapulcra de Tres Carnes
Ingredients
300 grams of Chicken breast in pieces
300 grams of Tender beef in chunks
300 grams of Pork loin in cubes
½ kilogram of Dried potatoes in pieces
3 Yellow peppers in strips
1 tablespoon of Ground garlic
1 tablespoon of Ground red chili pepper
100 grams of Shelled and toasted peanuts
6 Breadsticks
1 Chopped onion
2 tablespoons of Chopped parsley
3 tablespoons of Vegetable fat
4 cups of Broth
3 Hard-boiled eggs
10 Black olives
1 pinch of Salt
1 pinch of Pepper
1 pinch of Cumin
Preparation
Step 1 : To prepare this recipe, start by grinding the dried potatoes and peanuts with a molcajete to obtain small pieces.
Step 2 : Then, toast them lightly without letting them burn to prevent charring.
Step 3 : Meanwhile, chop the chili peppers into small pieces.
Step 4 : In a large, heavy-bottomed pot, melt the vegetable fat.
Step 5 : Over medium heat, sauté the onion, garlic, yellow peppers, and chili peppers, stirring constantly to avoid burning.
Step 6 : Next, increase the heat and brown the pieces of all three meats, ensuring they brown evenly.
Step 7 : Once browned, remove the chicken and pork.
Step 8 : Add a bit of broth and season with salt, pepper, and cumin, allowing the beef to continue cooking over low heat.
Step 9 : Then, incorporate the pork and, when it’s almost cooked, add the chicken.
Step 10 : Keep stirring the mixture and add more broth as necessary.
Step 11 : When the meats are cooked, add more broth along with the ground peanuts, dried potatoes, and chili peppers.
Step 12 : Let it simmer on low heat, occasionally stirring and adding broth as needed.
Step 13 : The final texture should be thick but not too dry.
Step 14 : Finally, add the parsley, mix well, and serve hot accompanied by white rice. Decorate the carapulcra with sliced hard-boiled eggs and pitted olives.
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