Savor this exquisite carapulcra with leche, a dish full of flavor and Peruvian tradition. The combination of tastes and textures will transport you to a homemade Peruvian kitchen.
Experience the delicious flavor of carapulcra with leche, an iconic Peruvian dish that combines pork and dried potatoes in a spicy chili and peanut sauce.
Prepared with care and tradition, this recipe will make you feel like you're at the heart of Peru.
Carapulcra with Leche
Ingredients
400 grams of Dried potatoes
1 kilogram of Boneless pork chop
100 grams of Toasted and ground peanuts
50 grams of Ground garlic
3 tablespoons of Panca chili paste
2 tablespoons of Mirasol chili paste
¼ cup of Red vinegar
1 cup of Dry white wine
2 Lard biscuits
½ teaspoon of Pepper
1 tablespoon of Cumin
1 liter of Beef broth
1 cup of Vegetable oil
¼ cup of Port wine
1 pinch of Salt
Preparation
Step 1 : To prepare the carapulcra, start by toasting the dried potatoes in a skillet until golden, then soak them in water for 30 minutes.
Step 2 : Next, cut the pork into large and small pieces.
Step 3 : Marinate the meat with vinegar, pepper, cumin, garlic, chilies, and salt for half an hour.
Step 4 : Then, fry the large pieces of meat until golden, and afterwards, fry the small pieces in the same fat.
Step 5 : In a pot, sauté the marinating ingredients in the remaining oil for 2 minutes.
Step 6 : Add broth, wine, water, and the drained potatoes, then cook for 1.5 hours.
Step 7 : Add the pieces of meat and cook for an additional 30 minutes.
Step 8 : Near the end, stir in the toasted peanuts, crumbled lard biscuits, and port wine.
Step 9 : Finally, serve the carapulcra with white rice and enjoy this delicious dish.
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