Recipe
Alpaca Chicharrón
An Andean-style **alpaca** chicharrón: first gently cooked until tender, then browned to build a **crispy** exterior with a juicy center. Served with **Canchán potatoes**, **mote**, and a touch of **mint** for a fresh lift. When the pot starts sizzling and the meat turns golden, you’re there.
What you need
Ingredients
- 3 cupBoiled Hominy Corn
- 8 unitCanchan Potato
- 0.25 cupSpearmint
- 4 cupWater
- 1.25 tspTable Salt
Per serving
Nutrition
- kcal
- 667
- fat g
- 18.23
- carbs g
- 69.94
- fiber g
- 4.04
- protein g
- 59.6