Crunchy Alpaca Chicharrón with Andean Tubers and Huacatay Tartar

45 min
This dish is an innovative version of the classic chicharrón, using alpaca tenderloin, a lean meat full of flavor. The alpaca pieces are marinated in a mixture of Creole spices with a touch of mustard and sillao, and then coated in a mixture of flour and chuño that ensures an extra crisp crust when fried. It is served as a strong snack, accompanied by a mix of native potatoes and fried goose, a fresh Creole sauce, avocado and the final touch of a spectacular Andean tartar sauce, creamy and scented with huacatay and rocoto.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Deep pot or deep fryer.
  • + Big bowls.
  • + Cutting board and knife.
  • + Skimmer.

INSTRUCCIONES

Step 1:

Marinate the Alpaca. Cut the alpaca tenderloin into bite cubes. In a large bowl, mix the meat with salt, pepper, ground garlic, sackerel, oregano, cumin and mustard. With your hands, massage well so that all the flavors are integrated. Marinate for at least 15 minutes.

Step 2:

Prepare the Batter. In another bowl, mix the wheat flour and chuño in equal parts (50/50). Stir well to combine them.

Step 3:

The Crunchy Bread. Transfer the marinated alpaca pieces to the flour mixture. With your hands, press and coat each piece until a thick, dry crust forms. Shake off excess flour before frying.

Step 4:

Fry. Heat plenty of oil in a pot over medium-high heat. Fry the alpaca chunks in batches for about 5-7 minutes, or until golden brown and crisp. Remove them with a skimmer and let them drain on absorbent paper. In the same oil, fry the native potatoes and geese until golden brown.

Step 5:

Do Andean Tatar. While the alpaca is being fried, prepare the sauce. In a bowl, mix the mayonnaise with the chopped red onion, hard-boiled egg, rocoto paste, huacatay, Chinese onion and lemon juice. Season with salt and pepper to taste.

Step 6:

Serve. On a large plate, serve a bed of hot alpaca chips. Set aside, place the fried Andean tubers, the avocado slices and a good serving of Creole sauce. Finish with a couple of spoons of Andean tartar on the meat.

TIPS

  • + The Secret of the Crunchy: The mixture of wheat flour and chuño is the trick to achieve an extra crunchy and durable crust, very characteristic of Andean chicharrones.
  • + Alpaca meat: Alpaca is a very lean meat. It is important not to overcook it when frying so that it stays tender and juicy inside.
  • + The Andean Flavor: The huacatay in the tartar sauce is the touch that elevates this dish. Known as the “black mint of the Andes”, this herb has an unmistakable scent and flavor that pairs perfectly with alpaca.
  • + Don't Fear Frying: For a perfect chicharrón, the oil should be at the right temperature (around 170°C or 340°F) and you shouldn't overload the pot. Fry in batches to maintain temperature and ensure even browning.