Imagen destacada de la receta de Calapurca

Calapurca – Receta paso a paso (fotos y video)

Vamos juntos a un viaje por las delicias de nuestros pueblos originarios, los pueblos del norte de Chile. ¿Conocen la Calapurca? Es un plato exquisito de Los Quechuas y los Aimara y aquí aprenderás paso a paso cómo prepararlo.

Originalmente esta preparación se cocinaba con piedras precalentadas sobre brasas de fuego, pero hoy se puede hacer fácilmente en el horno o con una olla.

Sobre la historia de la Calapurca, déjenme contarles que se solía preparar en fiestas tradicionales para devolver la energía a los bailarines y recuperar la fuerza de los pueblos andinos.

¿Les dio hambre? ¡Vamos entonces a preparar juntos esta exquisita receta chilena!

Receta de Calapurca

3 de 66 votos
Categoría: Platos principalesCocina: Chilena
Porciones

8

porciones
Tiempo de preparación

2

hours 

30

minutes
Tiempo de cocción

1

hour 

30

minutes
Calorias por porción

416

kcal

A continuación la más completa receta (explicada paso a paso) para preparar una exquisita Calapurca ¡No te la pierdas!

Ingredientes

  • 1 kilo de posta rosada de vacuno, en trozos
    (se puede reemplazar por conejo, alpaca,
    llama o cordero)

  • 2 kilos de huesos de vacuno con carne

  • 1 pollo en presas

  • 1 cebolla en cuadraditos

  • 2 litros de caldo de ave o vacuno

  • ½ kilo o de mote de maíz, remojado la noche
    anterior y cocido

  • 3 cucharadas de aceite

  • 3 dientes de ajo picados

  • 1 cebolla picada fina

  • 2 cucharadas de hojas de cilantro picadas

  • 1 cucharada de orégano seco

  • 1 kilo de papas, cocidas y peladas

  • Sal a gusto

Instrucciones

  • En una olla grande con caldo de ave o vacuno colocar las carnes, huesos, pollo, cebolla y sal; cocinar a fuego medio hasta que las carnes estén blandas, 1 hora. Añadir el mote de maíz y continuar la cocción hasta que las carnes se deshagan.
  • Retirar la olla del fuego y retirar las carnes y trozos de cebolla del caldo; colar el caldo y volverlo a la olla. Desmenuzar las carnes y volverlas al caldo junto con la cebolla y el mote de maíz; eliminar los huesos. Cocinar a fuego bajo mientras se prepara el sofrito.
  • Para el sofrito, en un sartén calentar el aceite a fuego medio y freír la cebolla picada fina con el ajo y cilantro picado. Incorporar el sofrito a la sopa con las carnes y cocinar a fuego alto para mezclar bien, agregando más caldo si fuera necesario.
  • Al final, agregar las papas desmenuzadas con los dedos y continuar la cocción hasta
    que la sopa esté muy caliente. Verter la calapurca en pocillos individuales y adornar
    con hojas de cilantro; servir de inmediato.

Notas

  • Para facilitar la preparación y reducir los tiempos, puedes usar una olla a presión.

¿Preparaste esta receta?

Etiqueta a @franciscosaavedr en Instagram y usa el #RecetasChilenas

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