Peruvians hold their national cuisine close to heart, and with such a vast array of potatoes, it’s only natural to have another recipe starring this beloved ingredient. Carapulcra is a hearty, rich dish you’re sure to adore!
What is Carapulcra?
Carapulcra is a thick, flavorful Peruvian stew made with charqui (dried beef) or cecina (smoked pork), and the star of the dish—dried potatoes, also known as chuño or freeze-dried potatoes. Traditionally, Carapulcra was made with llama meat, though pork is now more commonly used as it’s more accessible.
Historically, Carapulcra dates back over 500 years to the Inca period, with native ingredients like potatoes. Later, European and African flavors like chilies, peanuts, and red wine found their way into this beloved dish, creating a rich fusion of tastes. A central feature is the dried potato, a unique type that’s preserved with a traditional Peruvian drying technique, giving it a signature bold flavor.
Not for beginners, Carapulcra takes a while to cook, but the rewarding flavors make it worth the effort. Below is a recipe that serves six generous portions.
Ingredients
- 450g dried potatoes
- 1 kg boneless pork shoulder or loin, cubed (about 2 lbs)
- ⅓ cup vegetable or canola oil
- 1 red onion, finely chopped
- 2-3 cloves garlic, finely minced
- 2 tbsp ají panca paste (or powder)
- 2 tbsp ají amarillo paste (yellow chili paste)
- 1 tsp ground cumin
- 2 tbsp natural peanut butter
- 100g roasted peanuts
- 1.6 liters water for soaking potatoes (about 6 cups)
- 250 ml dry white wine (1 cup)
- 60 ml port wine (¼ cup)
- 2 liters beef broth (8 cups)
- 60 ml red wine vinegar (¼ cup)
- ½ tbsp salt
- ½ tbsp black pepper
- Steamed white rice, to serve
- Fresh cilantro, for garnish
Instructions
- Prepare the Potatoes
In a large pot, dry-toast the dried potatoes over medium heat for about 5 minutes or until golden brown. Transfer to a bowl, cover with cold water, and let soak for 30 minutes, or overnight if preferred. Once soaked, drain and set aside. - Cook the Pork
Season the pork cubes with salt, pepper, and cumin. In a large skillet, heat oil over medium heat and cook the pork until browned. Remove and set aside. - Prepare the Stew Base
Lower the heat and add garlic, onion, ají amarillo, and ají panca to the skillet. Cook until the onions turn translucent. Pour in the white wine and port wine, stirring for a few minutes. - Combine Ingredients
Add the drained potatoes, peanut butter, beef broth, and the browned pork to the pot. Stir everything well, ensuring the pork is submerged. Simmer over low heat for 1.5 to 2 hours, stirring occasionally and adding broth if needed, until both pork and potatoes are tender. - Finish with Peanuts
Pulse the roasted peanuts in a food processor until finely chopped. In the final minutes of cooking, add the peanuts and crushed crackers, stirring well and letting cook for another 2 minutes. - Serve
Dish up over a bed of steamed rice and garnish with fresh cilantro. Enjoy this delicious plate of Peruvian Food!
FAQs about Carapulcra
1. What makes Carapulcra unique in Peruvian Food?
Carapulcra combines ancient ingredients with influences from Europe and Africa, making it a unique dish with a blend of historical and cultural flavors.
2. Can I use fresh potatoes instead of dried ones?
Dried potatoes are traditional and give Carapulcra its signature flavor and texture. However, if unavailable, you can substitute fresh potatoes, though the flavor will differ.
3. How long does Carapulcra take to cook?
The stew typically takes 1.5 to 2 hours to simmer, but soaking and preparing the ingredients will add about an hour to the process.
4. Can I make Carapulcra ahead of time?
Yes, Carapulcra actually tastes even better the next day as the flavors deepen. Just store it in the refrigerator and reheat gently before serving.
5. Is Carapulcra spicy?
Carapulcra has a mild warmth from the ají panca and ají amarillo, but it’s not overly spicy. For a spicier version, you can add a touch more ají amarillo or a pinch of chili powder.
6. Can I use other meats besides pork?
While pork is most common, you can also make Carapulcra with beef or even chicken. Just adjust the cooking time as needed, since chicken may cook faster than pork.
7. What can I use as a substitute for ají panca and ají amarillo?
If these Peruvian chilis aren’t available, you can substitute with a mix of smoked paprika and a mild chili paste. Although it won’t be identical, it still provides a similar depth of flavor.
8. Why are peanuts used in Carapulcra?
Peanuts are an essential part of Carapulcra, contributing a nutty richness and helping to thicken the stew. If you have allergies, you can substitute with a different nut butter or even omit it, but the dish will lose some of its authentic richness.
9. How should I store leftovers?
Leftover Carapulcra can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simmer it on low and add a little extra broth if it thickened too much.
10. Is Carapulcra served with any specific side dishes?
Typically, Carapulcra is served with steamed white rice, which helps balance the hearty, rich flavors of the stew. Some also enjoy it with a side of fresh salsa or a sprinkle of cilantro for extra brightness.
11. Can I make Carapulcra in a slow cooker?
Yes! After preparing the ingredients, transfer them to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This method helps tenderize the meat and allows the flavors to develop even more deeply.
12. Do I need to use both white wine and port wine?
While both wines contribute distinct flavors, you can substitute them with additional broth if you prefer an alcohol-free version. However, using wine does enhance the richness and depth of the dish.
13. What is the best way to rehydrate dried potatoes?
Soaking dried potatoes in cold water for at least 30 minutes (or overnight) helps soften them, ensuring they cook evenly in the stew. Some people find that soaking overnight yields the best results for a soft texture.
14. Can I freeze Carapulcra?
Yes, you can freeze Carapulcra. Place cooled portions in airtight containers, freeze for up to 3 months, and thaw in the refrigerator before reheating. Add a bit of extra broth while reheating to maintain the stew’s texture.
15. What’s the origin of the name “Carapulcra”?
The name Carapulcra is believed to have roots in the Quechua language, hinting at the dish’s rich heritage that dates back to the Inca civilization. Over the centuries, it has evolved with unique ingredients, adding depth to its flavor and cultural significance.
Conclusion
Carapulcra is more than just a Peruvian dish; it’s a culinary journey through Peru’s rich history and cultural fusion. This hearty stew, filled with tender meat, nutty peanuts, and the distinctive flavor of dried potatoes, is a true taste of Peruvian Food that has been cherished for centuries. While it may require some patience, the result is a rewarding, deeply flavored dish that’s perfect for sharing with loved ones. Pair it with rice and a sprinkle of cilantro, and you’ll bring the flavors of Peru right to your table, offering a delicious reminder of the country’s culinary heritage. Enjoy your journey into Peruvian cooking with this unforgettable dish!