Carapulcra is a Peruvian dish originally from Chincha, a province located in the Ica region. It is made from dehydrated potato parboiled with a chili pepper dressing. In addition, sometimes it has beef, chicken, chicken or pork.
We emphasize that years ago, this dish was considered a dish for low-class people, but the years passed and it began to be consumed by Lima middle-class people. Currently, the carapulcra is on the menu of the best restaurants in Peru and is considered one of the typical dishes.
Well, the carapulcra is used to accompany with dry soup or with “chest stain”, better known as spaghetti with a dressing of basil, achiote and parsley. At Guruwalik we want to teach you how to prepare this delicious Peruvian dish. Follow these steps and enjoy the carapulcra with dry soup !
Ingredients to make Carapulcra with dry soup:
- 2 medium red onions
- 500 grams of pork
- 3 tablespoons of aji panca paste
- 1½ tablespoons yellow chili paste
- 120 grams of ground peanuts
- 1 tablespoon minced garlic
- Dry soup
- 2 sprigs of parsley
- 300 grams of spaghetti
- 1 pinch of achiote powder
- 1 dessert spoon of ground garlic
How to make Carapulcra with dry soup:
Step NO 1
Let’s go with the recipe for carapulcra with dry soup! You must first soak the dried potato 24 hours before preparation . After this time, rinse the dried potato and reserve in a colander.
Step NO 2
Cut the onion into small cubes. You should also cut the pork into medium pieces.
Step NO 3
In a deep pot over medium heat, seal the pork pieces . Withdraw and reserve. Do you want to learn how to cook a recipe for dry baked tortilla soup ? Do not miss this article!
Step NO 4
In the same pot add the onion. When half cooked, add the ají panca paste, ground garlic and ají amarillo paste . Cook until the fat separates from the dressing.
Step NO 5
Add the dehydrated potato and the sealed pork , stir and add water until it is covered. Combine with ground peanuts and salt and pepper. Cover the pot over medium heat. It is important to move so that the ingredients do not stick to the bottom.
Step NO 6
When it is at the doneness of the image, turn off the heat and reserve.
Step NO 7
Now you must remove the basil and parsley . Blend it in a blender with a little water and reserve.
And if you also want to learn how to cook another recipe from Peru, don’t miss the Peruvian ceviche . Keep reading!
Step NO 8
In a medium saucepan, add a dash of oil and a pinch of powdered achiote . 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. Also, you must add the spaghetti and cover with water.
Step NO 9
When the spaghetti is cooked, serve the chinchana dry soup . To enjoy! What do you think of this recipe? Leave us your experience in the comments.
If you liked the recipe for Carapulcra with dry soup , we suggest you enter our category of Stew Recipes .
Information to take into account
Carapulca with dry soup is a dish that can also be served with boiled yucca. In this case, the dehydrated potato contains vitamins, B3, B6 and B9. We emphasize that the chinchana carapulcra is a main dish consumed in family gatherings and festive dates (marriages, baptisms and birthdays). On many occasions it is typical to cook this dish in clay pots .