One of Perus most emblematic dishes is Carapulcra. This delicious dish is made of dehydrated potatoes with a typical chili shrimp and red onion dressing. The Lima Carapulcra is one of the oldest dishes, it was created in the seventeenth century, and at this time it was considered a stew for people with low resources. Subsequently, in the nineteenth century it was consumed by all Lima social classes. We also point out that in the Ica region it is customary to serve it with dry soup or chest stain. Over the years the recipe was modified according to the region. Do you ask you how to prepare Lima Carapulcra? In recipes, we want to teach you to make this delicious dish from your home. Follow these steps and make a Lima carapulcra to share with friends or family during a lunch!
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make Lima Carapulcra: |
| 500 grams of dry potato 50 grams of butter 400 grams of pork bacon 1 large purple onion 1 tablespoon of garlic paste 2 tablespoons of aji pecan panca 1 tablespoon of Aji mirasol aji mirasol in paste 1 pinca of ground cumin. |
| ADDITIONAL CHARACTERISTICS: Average cost, stew, |
Ingredients to make Lima Carapulcra:
1. We start with the recipe of Carapulcra Lima. Do you wonder how to do the dry potato? Well, you must first soak the dome dry 24 hours before the preparation, after the time you must strain and reserve it.
Trick:
2. Cut the pig into medium squares.
3. Also cut the onion into small pictures for dressing.
4. In a median pot, add the butter and when it is melted, it incorporates pork dice and dora very well.
5. Once they are golden, take them away from the pot and reserve.
6. Add the onion and let sweat for a few minutes over medium heat. Do not forget to add a pinch of salt.
7. After a few minutes, add the sliced ​​chili paste, yellow pepper, cumin, pepper and garlic pasta. Move with the help of a spoon.
8. Add the sealed pig and move constantly. The fire must be half.
9. Add 3 chicken or pork bottom cups. Do not forget to incorporate the 3 smell nails.
10. incorporates the previously hydrated dry potato and lets cook approximately 15 minutes over medium heat. Move constantly to prevent the potato from sticking at the bottom of the pot.
11. After time, check the salt, add the ground peanut and chocolate. Move with the help of a spoon until the chocolate is incorporated into the pork carapulcra.
12. serves with white or cassava rice. In addition, you can accompany the Peruvian carapulcra with sauce! We also highlight that it is very popular to make the chicken carapulcra, you just have to exchange the pig for chicken. It is also a delicious elaboration!
