Peruvian Food Recipes

Peruvian food recipes
CARAPULCRA
Peruvian cuisine has been recognized throughout the world for its great variety of flavors,
combinations and textures. Among its main recipes, carapulcra stands out, a typical dish
from the southern coast of Peru that is made from rehydrated dried potatoes and pork.
Its intense flavor and touch of spice make it one of the favorite dishes at regional festivals.
However, it also has some varieties, highlighting the chinchana version, in which the base
is fresh chopped potato and fresh toasted cumin.
Thanks to this change in the main ingredient, carapulcra chinchana becomes a simple recipe
that is easy to prepare and delicious in flavor.
Ingredients
•01 kg of white or pink potato cooked and cut into squares

•750 g of pork cut into pieces
•50 g of ground non-spicy aji panca chili
•06 large cloves of garlic, minced tiny
•01 tbsp toasted and ground cumin
•Vegetable oil to taste
•04 cups of poultry or beef broth
• Pepper and salt to taste
Preparation of the calapulcra chinchana
In a pressure cooker, place the cleaned pork with a cup of water and two cloves of chopped
or crushed garlic and salt. Seal it well and leave it over medium-high heat for 35 to 40
minutes, or until the pot lets out the first whistle. Cool the pot, uncover and take the prey
aside.
Then, in a large pot, fry the garlic, cumin and aji panca until you no longer smell raw; Then
add the pork pieces and brown them lightly. Then add the broth and salt.
Finally, once it comes to a boil, add the chopped potatoes. Try the salt again and let it boil
until cooked.
Accompany the dish with parboiled cassava, rice and a fine onion salad.
Source: CocinaGourmet, WebdelaCocina.

Image: RecetasPeruanas. MORE RECIPES
DRIED LAMB
One of the strong and most requested dishes of Peruvian food, coming from northern Peru,
is lamb dry. Well known and demanded in Peruvian homes for its exquisite and unmatched
flavor. There are different ways to prepare it and there are people who add their special
touches.
This time I will show you how to prepare this meal with the recipe they taught me. I hope
you like it and try it at home.
Ingredients:
•1 kg. mutton meat in pieces

•1/4 liter of chicha de jora
•1 tbsp. ground panca chili
•1/2 cup of oil
•1/2 kg. of onion
•2 cloves of minced garlic
•2 tbsp. ground coriander
•1 slice of grated loche squash
•Salt, pepper and cumin to taste
Preparation:
First you have to let the meat marinate in a bowl with the chicha de jora (this should cover
the meat completely), the panca chili, cumin, pepper and salt to taste for 3 hours.
Then, when you are close to the 3 hours of maceration of the meat, fry the onion well with
the garlic and the ground coriander in a frying pan.
When you have all this ready, add the previous mixture with the meat, the maceration
liquid and the loche squash to a pot. Cook everything over low heat until cooking is
complete.
The meat should be soft and to see if it is well cooked, poke it with a fork or cut a piece
with a knife.
Finally, you can complete this dish with parboiled yuccas, beans or white rice.
Additionally, you can accompany it with onion bush or garnish the dish with a few
coriander leaves.
Image: new.taringa.
MORE RECIPE
SALT LOMO
Lomo saltado is an ancient typical dish of Peruvian cuisine. It originated from the mixture
of Cantonese cuisine with Peruvian Creole in the mid-19th century.
Lomo Slatado Recipe.
Need:
•300 gr. of beef (loin).

•1 ½ onion.
•1 ½ tomato.
•1 aji limo.
•1 yellow chili.
•1 teaspoon of ground garlic.
•1 splash of red vinegar.
•2 tablespoons of silao.
•2 sprigs of chopped parsley.
•Salt and pepper to taste.
Preparation:
Cut the loin into medium-sized rectangular pieces (approx. 2cm. x 1 cm.), we add pepper
and a little salt, not too much because in the end we will increase it a little more to achieve
the seasoning we want.
Then we take the onion, preferably red, because it has a stronger flavor, we peel it and cut it
into eight parts. In the same way we cut the tomato, but first we proceed to remove all the
seeds.
With the chili peppers, what we do is, first cut a limo chili into small pieces, not very small,
so we can feel it and half the yellow chili into strips to give flavor and color to the dish. The
amount of chili varies according to each person's taste.
Parsley will be the element that gives our dish a pleasant aroma and presentation. For this,
we take a couple of sprigs of parsley, remove the leaves and chop them finely.
Now that we have all the ingredients that will go into this delicious dish ready, let's start
with the cooking.
Cooking:
In a frying pan over high heat, add a splash of oil, let it be very hot, brown a teaspoon of
ground garlic in it, then add the meat in pieces and move it constantly until it browns, add
the ají limo.
After stirring the meat and chili for a few minutes, we add the onion, we just let it cook for
a few minutes until it reaches its point, crispy when bitten into it. Once the onion is ready,
we add the yellow chili. Always moving, let's leave a few minutes. At the end of cooking
we add the tomato so that it does not fall apart. A few more moments on the heat and we
add a splash of red vinegar and then a splash of silao. We finish seasoning with salt and
pepper, we take it off the heat and pour the preparation onto a plate, finally we sprinkle the
chopped parsley.
Serve accompanied with rice and French fries. Enjoy.
FILLED CAUSE
A fresh presentation for a delicious recipe. Another one of the wonders that never cease to
amaze about the potato. Its soft texture, its refreshing temperature and even its colors will
make it inevitable to fall for the first bite. Once it has stimulated your palate in its own
way...there will be no one to stop you!
To prepare it you need:
3/4 kg of yellow potatoes

1 cup mayonnaise
1/2 cup chopped onion
1 can of tuna
1 avocado
3 eggs
1 lemon
1/2 tsp clean and liquefied yellow chili pepper (optional)
We cook the potatoes in salted water, then peel them and pass them through a potato ricer.
Let it cold down. Add half of the mayonnaise and the pickled onion, lemon and chili. We
mix the tuna with the remaining mayonnaise and cut the avocado into slices.
In an oiled mold, we place alternating layers of potato, avocado slices, tuna and hard-boiled
egg wheels. We unmold the cause and decorate it with mayonnaise and fresh vegetables.
MORE RECIPES
Peruvian food recipe

Peruvian food recipes: Pork with Beer
PERUVIAN BEANS
Now in front of you, the opportunity to make a really powerful recipe. Even better if you
have a clay pot to prepare it, this way you will get closer to the tasty seasoning that already
delights the towns of the northern Peruvian coast.
To enjoy it at home, you only need:
1 kg of canary beans, soaked for 24 hours

2 kg of tomatoes, peeled and seeded
1 bottle of oil
1 package of smoked chops (approximately 4 pieces)
1 red chorizo
1 piece of bacon
1 chicken breast
Coriander, salt, pepper, cumin
In a pressure cooker we place a layer of tomato and then a layer of beans. Top with cilantro
and pork chops with chorizo and a little bacon. We cover with beans and add a little oil. We
continue like this until we finish the beans, always adding salt and pepper to each layer.
We heat over high heat for 1/4 hour and then over low heat until cooked; in total
approximately 1 hour and a half.
We empty the beans into a heat-resistant dish, cover it with the chicken and place some of
the remaining bacon on top of it. Bake at 300ºF for 1/4 hour. We serve mixing with pieces
of bacon.
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Ingredients
 4 tbsp. olive oil

 1 chopped onion
 1/2 tbsp. minced garlic
 1 tbsp. ground yellow chili pepper
 2 red peppers, chopped
 2 shelled corn
 1 tbsp. peas
 3/4 c. rice
 1 tbsp. ground coriander
 1 tbsp. coriander leaves
 2 l fish broth
 8 yellow potatoes
 1/2 c. raw prawns
 1/2 c. shells
 1/2 c. squid
Preparation
Fry the onion, garlic and chili in the oil; season with salt, pepper and cumin. Add the
peppers, corn, peas and rice, cooking for a couple of minutes before adding the ground
coriander and coriander leaves. Stir for a few more minutes, then pour in the boiling broth
and peeled potatoes. Once the potatoes are cooked, add the seafood. Wait a minute, remove
from heat and serve immediately. Serve with chili sauce.

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Peruvian food recipes

•01 kg of white or pink potato cooked and cut into squares

Preparation of the calapulcra chinchana

Source: CocinaGourmet, WebdelaCocina.