Carapulcra
Main courses
30 minutes
2 porciones
Immerse yourself in a burst of flavors with Peruvian carapulcra. This culinary treasure invites you to explore centuries of tradition in every bite. Carapulcra is a dance of aromas and spices, where potatoes blend with aji panca and other delights to create a dish that is pure magic on your palate.
Ingredientes
- 1 pack Mama Tere yellow dried potatoes (300g)
- 300g pancetta
- 2 onions
- 10g Mama Tere cinnamon sticks
- 30g chocolate
- 1 pack Mama Tere cassava
- 1 cup ground toasted peanuts
- 2 tbsp Mama Tere garlic paste
- 50g ground lard biscuits
- Mama Tere ground oregano, to taste
- Mama panca hot pepper paste
- Ground cumin, to taste
- Mama Tere jazmince rice
- Salt and pepper, to taste
- 1/3 cup pork fat or oil
Preparación
- One day before, soak the Mama Tere dried yellow potatoes overnight to make them easier to cook. Once soaked, boil them in water for 20 minutes.
- While the potatoes are cooking, chop the bacon into small pieces and season with salt, pepper, cumin, and Mama Tere oregano.
- In a pot with hot oil, sear the pancetta until browned on all sides, about 3 minutes. Once done, set aside on a separate plate.
- In the same pot, add the onions, Mama Tere garlic paste, and Mama Tere panca hot pepper paste. Mix well until the pork fat is well cooked with the sautéed ingredients. Season with salt, pepper, cumin and oregano.
- Add the pancetta and 4 cups of water to the pot and cook until the bacon is tender and juicy.
- Add the cooked potatoes to the pot along with some of the water, ground peanuts, liquefied lard biscuits dissolved in water, Mama Tere cinnamon, and chocolate.
- Stir well and reduce heat to simmer until the potatoes are fully cooked.
- Serve with Mama Tere Jazmin rice and cooked Mama Tere Cassava.
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