Tocto con llatan: receta paso a paso (VIDEO)

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7 Ago 2024 | 11:59 h

We start by cleaning the fat off the pig skin.
Once the leather is clean, add the juice of 3 lemons, salt, and let it soak in cold water for 12 hours.
After 12 hours, we dry the leather, rub it with the remaining cut lemons, and sprinkle it with baking soda.
Traditionally the hide was dried in the sun, but we will dry it in the oven.
We placed it on a rack and set it to 70 degrees for a period of three hours.
When it's crispy, we take it out of the oven and cut it into pieces.
And we fry these pieces in plenty of oil in a saucepan.
When it's crispy, we take it out, drain it, and add salt to taste.
And to accompany, we will prepare a classic llatan.
We can use green rocoto peppers from the garden or any rocoto peppers we can get at a market.
We cut the rocoto pepper and discard the veins and seeds.
We bring it to a boil with onion and garlic.
When they are soft, we take them out and crush them in a mortar and pestle (if you don't have one of these you can use a blender).
We add huacatay and paico and season with salt and pepper to taste.

A typical Arequipa snack, crunchy and tasty, perfect for enjoying with family on outings or trips. Daniel Málaga, UCSP Professor.