• Today I share my recipe for “Carapulcra” 

• Carapulcra is a Peruvian dish made out of dried potatoes, this dish born as a mix of cooking techniques and ingredients at first it was cooked on clay pots, using llama meat instead of pork but with time it changed a bit. Carapulcra is a potato stew (made with dried potatoes), pork, peanuts, and “ají Panca paste” which is a Peruvian chili that provides some color, flavor, and aroma.
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Here are some tips to make this delicious stew:

• – Toasting the dried potatoes will prevent them to fall apart when they are cooked and will intensify their flavor.
• – Soak the dried potatoes for at least 12 hours otherwise they won’t cook.
• – Using some pork fat instead of vegetable oil will make this dish just even better.
• – Some people like to add a cup of crumbled dark chocolate to balance the flavors and colors.
• – Serve with Sarsa Criolla 
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For me, Carapulcra was one of my least favorite dishes as a kid. My mother didn’t prepare it often and when she did she always rushed and used chicken only (a lot of the flavor was missing), years later I learned to prepare it and I just fell in love with the dish. The aromas, the flavor, the texture, everything was just good. if you are looking for a dish full of flavor a touch of heat and great texture I totally encourage you to try Carapulcra