Deep smoky flavor, garnet color and the patience of slow cooking define this masterful base. It is the soul of carapulcra, the secret that turns simple ingredients into a feast with history. The first step toward a table full of true Chincha-style flavor.
Toast the raw peanuts in a dry pan for 5 minutes, stirring often, until they smell deeply nutty and turn evenly golden. Remove them before black spots appear.
Grind the toasted peanuts until fine but not oily. It should feel like damp sand, not peanut butter.
Turn what you find into an experience you can actually bring to your kitchen.
Heat the vegetable oil with the pork lard. Add the garlic and cook for 1 minute, just until fragrant; then add the ají panca paste and ají mirasol paste.
Fry the chili base for 10 minutes over medium-low heat, stirring patiently, until the color turns deep garnet and the fat begins separating at the edges. That is when the carapulcra base starts to build.
Add the pork broth, ground peanut, cumin, black pepper, clove, cinnamon, bittersweet chocolate and salt. Cook for 8 minutes, until the base turns thick, glossy and deeply toasted in aroma.
