La Carapulcra is a Peruvian dish originally from Chincha, province located in the Ica region. It is made of dehydrated potatoes sanctioned with an panca chili dressing. In addition, sometimes it has beef, chicken, chicken or pork. We highlight that years ago, this dish was considered a dish for lower class people, but the years passed and it already began to be consumed by Lima middle class people. Currently, Carapulcra is located in the menu of the best restaurants in Peru and is considered one of the typical dishes. Well, the carapulcra is customary to accompany with dry soup or with “chest spotâ€, better known as spaghetti with a dressing of basil, achiote and parsley. In recipes, we want to teach you to prepare this delicious Peruvian dish. Follow these steps and enjoy the carapulcra with dry soup!
| 🚻 5 Diners | 🕘 1H 30m | 🍵 Diplity Low | 🤯 |
| Ingredients to make carapulcra with dry soup: |
| Carapulcra: 2 onions purple medium 500 grams of pork | DRY SOUP: 2 branches of parsley 300 grams of spaghetti 1 pinch of Achiote dust 1 tablespoon dessert of ground garlic |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make carapulcra with dry soup:
1. Lets go with Carapulcras recipe with dry soup! First you must soak the dry potato 24 hours before the preparation. After this time, rinse the dry potato and reserve in a strainer.
2. cut the onion into small cubes. You should also cut the pig into medium pieces.
3. In a deep pot over medium heat, seal the pork pieces. Remove and reserve. Do you want to learn to cook a baked tortilla dry soup recipe? Do not miss this article!
4. In the same pot add the onion. When it is half cooking, add the panca chili paste, ground garlic and yellow pepper paste. Kitchen until the fat separates from the dressing.
5. Add the dehydrated potato and the sealed pig, move and add water to cover it. Unite with ground peanuts and splashes. Cover the pot over medium heat. It is important to move so that the ingredients do not stick in the background.
6. When you are at the cooking point of the image, turn off the fire and reserve.
7. Now you must ignore basil and parsley. Crush it into a blender with a little water and reserve. And if you also want to learn to cook another recipe from Peru, do not miss the Peruvian ceviche. Keep reading!
8. In a median pan add a stream of oil and a pinch of chiote powder. When it dissolves, add a tablespoon of garlic. Now you must salt and pepper. Now you must add the mixture of parsley and basil, previously crushed. In addition, you must add the spaghetti and cover with water.
9. When the cooked spaghetti are, it serves the dry chinchana soup. To enjoy! What do you think of this recipe? Leave us in the comments your experience.
