Carapulcra

Cooking Peruvian

Ingredients for Carapulcra

Lard for frying
• 1 onion finely choppedSalt and pepper
• 1 tablespoon garlic, ground
• 1/2 teaspoon chili, ground
• 1 teaspoon cumin seed, ground
• 1/2 lb. Pork, cut in small cubes
• 1 chicken breast, sliced
• 1 lb. dried potato
• 4 ozs. Peanuts, toasted and shelled
• 1 lb. yellow potatoes, boiled

Preparation of Carapulcra

1. Heat the lard and fry the onion, salt, pepper, garlic, chili and cumin seed. Add the pork and chicken; fry until browned. Add a little hot water and simmer until the meat is cooked.

2. In a saucepan fry the dried potato in lard until browned. Remove from heat and liquefy in blender. Return to pan and add the fried onion mixture taking care that it does not stick. If necessary add more water.

3. Add the peanuts and simmer until all is cooked. A few minutes before serving add the yellow potatoes cut in half and heat through. Accompany with rice.