Quinoa Flan
Carapulcra
| By : |
| Prep Time | 45 Minutes |
| Servings |
4 Servings
|
Ingredients
- 1 lb (½ kilo) of pancetta or pork
- 21 oz (600 g) dried potato previously soaked for 2 hours in hot water
- 2 tbsp vegetable oil
- 1 large onion diced
- 2 tbsp granulated garlic or 3 cloves garlic minced
- 3 tbsp ground ají panca
- ⅟3 cup (50 g) ground roasted peanuts
- 1 cinnamon stick
- 2 cloves
- 2 cups water or pork broth
- salt to taste
- Serve with parboiled cassava optional
Ingredients
|
Instructions
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 15 Minutes. Add the meat previously seasoned with salt and fry. Once done, remove the meat and set aside.
- Press Saute again and set time to 10 Minutes. Add the olive oil. Once hot, add the onion and garlic. Cook, stirring constantly, for 5 minutes or until onion turns translucent. Add the ají panca along with the cumin, cook for about 3 minutes, then press Cancel.
- Add the fried meat, dried potato, peanuts, water, cinnamon, cloves, and salt to taste. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Meat/Stew and set time to 20 Minutes.
- Finally, serve the carapulcra. Optionally, cassava may be added to it.
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