Alpaca en Tres Cortes

Name: Alpaca en Tres Cortes
Cuisine: Peruvian
Ingredients: 4 cups (1 ltr) water; Salt and freshly ground pepper; 2 bay leaves; 6½ lb (3 kg) duck fat; 6½ lb (3 kg) leg of alpaca; 1 whole small head of garlic, peeled and crushed; Alpaca cooking liquid; 1 tbsp butter; 1 tbsp sifted all-purpose flour; 1 cup red wine; Salt and freshly ground pepper

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

Another innovation of Cucho la Rosa’s fertile imagination, inspired by the dishes served at the royal court of the Inca. The taste of alpaca is somewhat similar to pork or lamb, depending on the cut, with just a touch of game.

Ingredients

6½ lb (3 kg) leg of alpaca
1 whole small head of garlic, peeled and

Americas
Peru
Main course

Method

Preparation

Mix together the crushed garlic, bay leaves, salt and freshly ground pepper. Rub mixture all over alpaca leg and set aside overnight.

Place the alpaca leg in a large heavy-based pan and add the water and duck fat.

Cook on low heat for about 1 hour or until the alpaca meat is very tender. Add more water if necessary but do not baste.

When the meat is