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.
Cut the alpaca into medium pieces and season it with the ground garlic, meat salt, cumin, and pepper. Massage well so the seasoning clings to the surface.
Place the alpaca in a pot with the cooking water
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While the meat cooks, boil the Canchán potatoes in the water with the side salt for 18 to 22 minutes, until tender without splitting too much. Drain and keep warm.
Warm the cooked mote for 3 to 4 minutes with steam from the pot or a splash of the hot meat cooking juices. It should be warm and loose, not watery.
Drain the alpaca and pat it lightly dry. Heat the vegetable oil in a wide skillet and brown the meat for 8 to 10 minutes, turning on all sides, until it has a crisp crust and the pan starts to sizzle.
Serve the chicharrón hot with Canchán potatoes, mote, and chopped fresh mint on top. The meat should sound dry as it hits the plate but stay juicy inside.
