Carapulcra
Carapulcra is an ancient Peruvian stew built around papa seca, sun-dried potato, with pork, peanuts, ají panca and spices. Slow cooking lets the potato absorb the smoky sauce.
Foto: No machine-readable author provided. Manuel González Olaechea assumed (based on copyright claims). — No machine-readable source provided. Own work assumed (based on copyright claims). · CC BY 3.0 · Fuentes
Ingredientes & Pasos de preparación
8 ingr.
Nota histórica
Carapulcra is an ancient Peruvian stew built around papa seca, sun-dried potato, with pork, peanuts, ají panca and spices. Slow cooking lets the potato absorb the smoky sauce.
5 pasos
Toast papa seca in a dry pan until aromatic, rinse and soak in warm water for 30 minutes.
Brown pork, remove, then cook onion, garlic, ají panca and spices in the same pot.
Return pork with drained potato and stock; simmer gently for about 75 minutes.
Stir in ground peanuts and cook until the sauce is thick and the pork tender.
Adjust salt and loosen with stock if the stew becomes too dry.
Serve with white rice or sopa seca and finish with parsley.
Si desea sentir esta calidad en su mesa, el siguiente paso es la planificación del servicio.
Un contacto directo para la selección del menú, el flujo del evento y el tono del servicio es el mejor punto de partida.