If you’re looking for a delicious and hearty dish that represents the rich flavors of Peruvian cuisine, then look no further than Carapulcra de Lomo, or Beef Carapulcra! This amazing recipe features tender beef combined with a unique blend of spices and a special ingredient: dehydrated potatoes. With its roots tracing back to ancient Peruvian cultures, Carapulcra was traditionally made by the Incas and is still enjoyed in many households today.
This dish is popular not only because of its incredible taste but also due to its cultural significance. Carapulcra is often served during festive occasions and family gatherings, making it a cherished recipe passed down through generations. The combination of flavors and textures makes it appealing to many, and once you try it, you’ll understand why it’s such a beloved staple!
Ingredients
| Ingredient | Quantity |
| Beef (cut into cubes) | 1 pound (450 grams) |
| Dehydrated potatoes (or regular potatoes) | 2 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 4 cloves |
| Tomato (chopped) | 1 medium |
| Ají panca (Peruvian chili paste or substitute with mild chili paste) | 2 tablespoons |
| Cumin | 1 teaspoon |
| Oregano | 1 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Beef broth | 2 cups |
| Vegetable oil | for frying |
Step-by-Step Instructions
- Soak the Dehydrated Potatoes: If using dehydrated potatoes, soak them in warm water for about 30 minutes until soft. If using regular potatoes, peel and chop them into small cubes.
- Cook the Beef: In a large pot, heat some vegetable oil over medium heat. Add the beef cubes and cook until browned, about 5-7 minutes. Remove the beef from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes. Then, add the chopped tomato and cook for another 2-3 minutes.
- Add Spices: Stir in the ají panca, cumin, oregano, salt, and pepper. Mix everything well so the spices coat the vegetables evenly.
- Combine Ingredients: Return the browned beef to the pot. Add the soaked dehydrated potatoes (or regular potatoes) and pour in the beef broth. Stir to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 40-50 minutes, or until the beef is tender and the flavors are well blended. Stir occasionally to prevent sticking.
- Serve: Once cooked, taste and adjust seasoning if needed. Serve hot with rice or bread, and enjoy!
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
| Calories | 350 | 18% |
| Protein | 25g | 50% |
| Carbohydrates | 30g | 10% |
| Fats | 15g | 23% |
| Sodium | 400mg | 17% |
| Fiber | 3g | 12% |
Tips and Tricks
- Customize the Heat: If you like it spicy, add more ají panca or use a spicier chili paste.
- Vegetable Options: Feel free to add carrots or peas for extra nutrition and color.
- Common Mistakes: Don’t rush the simmering process; letting it cook slowly allows the flavors to develop beautifully!
FAQs
What is Carapulcra de Lomo?
Carapulcra de Lomo is a traditional Peruvian dish made with beef and dehydrated potatoes, flavored with spices and herbs. It is a hearty and flavorful meal loved by many!
Can I use chicken instead of beef?
Yes! You can substitute beef with chicken to create a lighter version of this dish. Just adjust the cooking time as chicken cooks faster.
How long does it take to prepare?
The total preparation and cooking time is about 1.5 hours. This includes soaking the potatoes and simmering the dish.
Can I make it ahead of time?
Absolutely! Carapulcra de Lomo can be made a day in advance. The flavors will deepen and taste even better the next day!
What can I serve with it?
This dish is typically served with rice or bread to soak up the delicious sauce. A side salad also pairs well!
Is it suitable for freezing?
Yes, you can freeze Carapulcra de Lomo! Just make sure it’s completely cooled down before transferring it to an airtight container. It can last for up to 3 months in the freezer.
What are dehydrated potatoes?
Dehydrated potatoes are potatoes that have been dried to remove moisture. They can be rehydrated in water before cooking. If you can’t find them, you can use fresh potatoes instead.
Can I add different spices?
Yes! Feel free to adjust the spices to your taste. Adding smoked paprika or a pinch of cinnamon can give a unique twist!
Is this recipe gluten-free?
Yes, Carapulcra de Lomo is naturally gluten-free since it doesn’t contain any wheat or gluten-based ingredients.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Can I make this dish vegetarian?
While traditional Carapulcra uses beef, you can create a vegetarian version by using vegetables and a meat substitute. Just ensure to adjust cooking times accordingly.
What is ají panca?
Ají panca is a type of Peruvian chili pepper that adds a rich flavor without much heat. If you can’t find it, substitute it with a milder chili paste.
Conclusion
Now that you know how to make Carapulcra de Lomo, it’s time to gather your ingredients and bring a taste of Peru into your kitchen! With its delicious flavors and easy-to-follow instructions, you’re sure to impress your family and friends. Enjoy cooking and savor every bite of this delightful dish!
