Carapulcra limeña recipe

Absolutely you already know the well-known pisco bitter cocktail, and though we don't wish to enter into discussions between whether or not the perfect is the Peruvian or the Chilean, what if we would like you to know is you could put together simply and rapidly and beautiful glowing pisco bitter. The trick is within the egg whites, so check out this straightforward recipe and luxuriate in a novel drink with your pals. Components to make glowing Pisco bitter: three cups of Pisco 1 cup of lemon juice 1 cup of syrup 2 models of Egg whites 12 ice cubes Angosturo Bitter Drops make glowing Pisco bitter: Shake in a shaker or mix the pisco with the gum syrup. Then add the lemon juice and blend nicely. Gum syrup is nothing greater than home made sugar syrup. Add the crushed ice and, lastly, the egg whites to present it that contact of froth. Mix nicely, till the white is foamy and serve in small glasses. The key to get a glowing pisco is so as to add the egg whites on the finish, it would

Ingredients to make Carapulcra Lima:  500 grams of dry roasted potato  500 grams of pork  500 grams of chicken chopped  ½ cup of butter or oil  1 cup of onion chopped  1 dessert spoon of ground Garlic  ¼ cup of Special pepper (colorado panca)  ½ cup of roasted and ground corn  2 units of ground cloves  1 unit of beef bouillon cube  1 glass of sweet wine  1 handful of parsley, chopped  1 pinch of Cumin  1 pinch of salt  1 pinch of Pepper How to make Carapulcra Lima: Clean the dried potato well and then soak it for four hours. Heat the butter and fry the pork and chicken meat. In that same fat, brown onion, garlic, cumin, salt, pepper and pepper. When the dressing is cooked add the meats and the stock made with the cube, when it breaks the boil, put the dry potato, and let it cook over low heat, stirring constantly so that it does not stick. Add the wine, cloves, corn and cook until the dry potato is soft. Let stand and then serve sprinkling chopped parsley. If you liked the recipe for C