Welcome friends of Paulina Cocina, the meeting place for cooking and food lovers. How beautiful the old recipes are! It’s like finding a little bit of the town’s history in every bite.
The carapulcra It has deep roots in the pre-Columbian history of Peru and its preparation dates back to the ancient cultures that inhabited the Andean region. As usual, it was subsequently shaped and modified by centuries and centuries of culinary and cultural influences.
Full of native ingredients, this recipe is a stew that you have to make at home. The most important thing is to get the Peruvian dried potato which, as its name indicates, is characteristic of that country, the rest is patience and desire to obtain this tasty dish.
Knowing the carapulcra
The carapulcra It is a traditional dish of the Peruvian gastronomy that has its roots in pre-Columbian times. It is a meat stew, generally pork or beef, accompanied by dehydrated potatoes and spices that give it its characteristic flavor.
It is especially popular in the southern region of Peru, being considered a true culinary treasure that stands out for its unique flavor and its cultural roots. It is not only appreciated for its exquisite flavor, but also for its cultural importance.
It has been transmitted from generation to generation, being a fundamental part of festivities and celebrations in various communities in southern Peru. Preparation is often a social event, where families come together to share their knowledge and preserve this unique recipe.
Particularities of the carapulcra recipe
The carapulcra stands out for its meticulous preparation and the use of native ingredients. The base of the dish is dried potatoes.which is prepared in a special way to achieve the desired texture and flavor.
Besides, It is combined with meat, such as pork or beef, and seasoned with a mixture of spices that may include ají panca, garlic, cumin and other aromatic herbs. The result is a thick, flavorful stew that reflects the richness of Peruvian culinary tradition.
It is an emblematic dish of Peruvian cuisine, enriched by a careful combination of ingredients and seasonings. Its cultural roots and unmistakable flavor make it a gastronomic jewel that reflects the diversity and richness of Peruvian food.
How to prepare this dish
Carapulcra, a Peruvian dish rooted in culinary tradition, is prepared with meticulousness and dedication. The base of this stew consists of dehydrated potatoes, which acquire a unique texture during its special preparation. It is combined with meat, generally pork or beef, and seasoned with spices such as ají panca, garlic and cumin, giving it its distinctive flavor.
The preparation of the carapulcra is a social and cultural process, transmitted from generation to generation, strengthening family and community ties. This dish stands out not only for its delicious result, but also for its cultural significance, being an integral part of festivities and celebrations in the southern region of Peru. It thus represents the gastronomic richness and cultural heritage of this South American country.
Peruvian dried potato, a must in Carapulcra
The Peruvian dried potato, an essential ingredient in the country’s traditional cuisine, It is the result of a dehydration process of fresh potatoes. This preservation method has been used for centuries in the Andean regions, allowing potatoes to be stored for long periods.
The dried potato has a firm texture and a concentrated flavor, offering unique versatility in various culinary preparations. In addition to its role in typical dishes, the dried potato is appreciated for its ability to absorb flavors and provide a special consistency to stews and soups.
The dried potato, essential in the carapulcra recipe, provides not only its particular consistency, but also a concentrated flavor that fuses with the characteristic spices of the dish, such as ají panca, garlic and cumin.
Ancestral origin of the carapulcra
It is a traditional Peruvian dish whose origins date back to pre-columbian times. This stew has evolved over the centuries, being influenced by the various cultures that have left their mark in the Andean region.
Carapulcra incorporates native ingredients such as dried potatoes, evidencing the adaptability and creativity of local communities to take advantage of available resources.
The carapulcra recipe has been transmitted from generation to generation, consolidating itself as an essential component of Peru’s gastronomic identity. Rather than having a specific creator, it represents the culmination of ancient culinary traditions that have endured over time.
A regional variant: Chicana carapulcra
The chinchana carapulcra It is a regional variant that finds its origin in the province of Chincha, located in the Ica region of Peru. This dish has developed over the years in response to the cultural and culinary influences of the area. Chincha has historically been a melting pot of diverse cultures, including African and Chinese, which have left their mark on local gastronomy.
Carapulcra chinchana is usually differentiated by its flavor nuances, often more intense, and by the incorporation of specific local ingredients. This variant stands out for its ability to reflect the cultural diversity of Chincha, becoming a culinary exponent that celebrates the rich heritage of the region.
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Peruvian Carapulcra Recipe
Yield: 4 portions
Preparation time: 2 hours
Ingredients
- 500 g pork or beef, cut into pieces
- 2 cups dried potatoes, soaked and drained
- 2 tablespoons ají panca (chili paste)
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 cup of meat broth
- 1 large onion, finely chopped
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Simple preparation of carapulcra
- In a pot, heat the oil over medium heat. Sauté the onion and garlic until golden. Add the meat and cook until browned on all sides.
- Add the panca chili, cumin, salt and pepper. Stir well. Add the dried potatoes and mix everything.
- Pour in the beef broth and reduce the heat to low. Cook over low heat for 1 hour or until the potatoes are tender and the meat is cooked through.
- Adjust the seasoning to taste and serve hot.
Source: www.paulinacocina.net
