Carapulcra de Lomo, also known as Beef Carapulcra, is a traditional Peruvian dish celebrated for its rich flavors and unique ingredients. This hearty stew combines tender pieces of beef with carapulcra, a key ingredient made from dehydrated potatoes, which lends a distinct texture and taste to the dish. Popular in regions like the highlands of Peru, this culinary delight is often seasoned with a medley of spices, including aji panca and garlic, creating a warm and aromatic experience. As a staple at family gatherings and special occasions, Carapulcra de Lomo showcases the essence of Peruvian culture and gastronomy, making it a must-try for food enthusiasts. It embodies the spirit of comfort food while highlighting the country’s agricultural heritage.
Carapulcra de Lomo (Beef Carapulcra)
Carapulcra de Lomo is a traditional dish rooted in Peru’s rich culinary heritage, particularly enjoyed in the Andean regions. This unique recipe combines the flavors of dried potatoes, known as carapulcra, with tender beef, creating a hearty and comforting meal. The use of aji panca and a variety of spices enhances the depth of flavor, making it a favorite among locals and a must-try for adventurous eaters.
History
The history of carapulcra dates back to pre-Columbian times when the indigenous people of Peru utilized the ancient technique of dehydrating potatoes to create chuño. Over centuries, this dish evolved through cultural exchanges and the introduction of new ingredients, integrating both Spanish and indigenous flavors. Today, it remains a cherished symbol of Peruvian cuisine, often served during festivities and family gatherings.
Ingredients
| Ingredient | Quantity |
| Beef (lomo, cut into cubes) | 1 kg |
| Dried potatoes (carapulcra) | 500 g |
| Onion (chopped) | 1 large |
| Aji panca (dried, soaked, and blended) | 2 tablespoons |
| Garlic (minced) | 4 cloves |
| Tomato (chopped) | 1 large |
| Vegetable oil | 3 tablespoons |
| Beef broth | 2 cups |
| Salt | to taste |
| Pepper | to taste |
| Chopped parsley (for garnish) | optional |
Preparation
Step-by-Step Instructions
- Prepare the Dried Potatoes: Rinse the dried potatoes (carapulcra) under cold water and soak them in warm water for about 30 minutes to soften.
- Cook the Beef: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add Garlic and Aji Panca: Stir in the minced garlic and blended aji panca. Cook for another 2-3 minutes, allowing the flavors to develop.
- Brown the Beef: Add the beef cubes to the pot and brown them on all sides. This should take about 5-7 minutes.
- Add Tomato: Incorporate the chopped tomato and cook until it starts to break down, about 3 minutes.
- Add Broth: Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for approximately 30 minutes, until the beef is tender.
- Add Soaked Carapulcra: Drain the soaked carapulcra and add it to the pot. Stir well and season with salt and pepper to taste.
- Simmer: Cover the pot and let everything simmer together for an additional 30 minutes or until the carapulcra is fully cooked and has absorbed the flavors.
- Garnish and Serve: Once done, remove from heat, garnish with chopped parsley if desired, and serve hot with rice or bread.
Frequently Asked Questions
What is Carapulcra de Lomo?
Carapulcra de Lomo is a traditional Peruvian dish made from dehydrated potatoes, beef, and spices, cooked to create a rich and flavorful stew.
What ingredients are in Carapulcra de Lomo?
Key ingredients include beef, dehydrated potatoes, aji panca, onions, and various spices like cumin and garlic.
How is Carapulcra de Lomo prepared?
The preparation involves rehydrating the potatoes, browning the beef, and simmering all ingredients together to develop the flavors.
What is the origin of Carapulcra de Lomo?
Carapulcra de Lomo originates from Peru and is rooted in the Andes’ culinary traditions.
Can Carapulcra de Lomo be made vegetarian?
Yes, you can make a vegetarian version by substituting beef with mushrooms or plant-based proteins while using the same spices.
What is the serving suggestion for Carapulcra de Lomo?
It is commonly served with rice or white beans on the side, enhancing the overall meal experience.
How long does it take to cook Carapulcra de Lomo?
The cooking time is typically around 1.5 to 2 hours, allowing the flavors to meld together perfectly.
Is Carapulcra de Lomo spicy?
The spice level can vary based on the amount of aji panca used, but it is generally mild to medium.
Can Carapulcra de Lomo be frozen?
Yes, it can be frozen in airtight containers for up to three months, making it easy to reheat later.
What drinks pair well with Carapulcra de Lomo?
It pairs well with Peruvian beers, chicha morada, or even red wine for a delightful dining experience.
Is Carapulcra de Lomo gluten-free?
Yes, as long as no gluten-containing ingredients are added, Carapulcra de Lomo is naturally gluten-free.
What are common side dishes for Carapulcra de Lomo?
Common side dishes include steamed rice, salads, or fried plantains to complement the stew.
Can I use other meats in Carapulcra?
Yes, you can use pork or chicken as alternatives to beef, adjusting the cooking time accordingly.
What makes Carapulcra de Lomo unique?
Its unique flavor comes from the combination of dried potatoes, aji panca, and traditional Andean spices, giving it a distinct taste.
