"ISPI" CRUJIENTE, PLATO PACEÑO

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than beef.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and versatile.

green beans

🥗Healthier: zucchini

💰Cheaper: frozen green beans

Frozen green beans are more affordable and have a longer shelf life.

Clean the isp by removing the intestines and wash it 4-5 times until the water runs clear.

Mince garlic and add it to the isp along with the juice of 3 large limes.

Mix in some salt and let it marinate for half an hour covered with plastic wrap in the refrigerator.

Boil the purple potatoes with their skins on and a bit of salt.

Peel the chuño and blanch it in cold water with some salt.

Heat the cooked mote for about a minute, then drain the chuño and return it to cook until fully cooked with a bit of salt.

Prepare the water by cutting locoto (a type of pepper) without seeds and grinding it with onion and surco for flavor.

Add salt to the flavored water.

Prepare the coating for the isp by sifting 1 cup of flour, adding 2 tablespoons of cornstarch, 1 teaspoon of red chili powder, a pinch of black pepper, and 1 tablespoon of oregano, mixing well.

Take the isp out of the refrigerator and coat it in the prepared flour mixture, ensuring it is well covered.

Heat oil for frying and check if it's hot by introducing a small piece of isp; if it sizzles, the oil is ready.

Carefully place the isp into the hot oil, ensuring they are spaced out to avoid sticking together.

Do not move the isp with a spatula once they are in the oil to allow a crust to form.

After about 2-3 minutes, check if the isp has separated and is golden brown, then remove from the oil.

Plate the isp traditionally with mote, chuño, and purple potatoes.

Cooking Techniques

Equipment Needed

Spice Level: