Arracache Picadillo
Recipe category
Country
Region
Source
Ileana Solera Vega, Barrio San José
Difficulty
Medium
Ingredients
1
kg arracache (Peruvian parsnip)
1
cup(s) onion
2
piece(s) sweet peppers
1
bunch culantro (recao)
1/2
tsp achiote (annatto)
pinch salt to taste
1
tbsp Worcestershire sauce
1/2
kg pork skin
6
clove(s) garlic
Directions
- Peel and chop arracache. Cook with sufficient water. When tender, drain very well.
- In pot, add oil and make sofrito. Then add already-cooked pork skin chopped fine to sofrito, also add arracache with seasonings, and finally culantro.
- Serve with tortillas.