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Desayuno Lurín

  • Prep 60 min
  • Total 1 hr 30 min
  • Ingredients 15
  • Servings 4
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Ingredients

For the pork belly:

4
lb pork meat (preferably ribs)
1/2
lb onion, julienned
Salt, to taste

For the tamales:

10
corn cobs, grated
1/2
lb lard
1
onion, chopped
3
garlic cloves
Salt and pepper, to taste
1
lb chicken, in pieces
4
mirasol peppers, deveined and seeds removed
Plantain leaves, washed
3
boiled eggs
1/8
lb toasted peanuts
12
black olives, pits removed
Salsa criolla, to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
2158.5
% Daily Value
Total Fat
182.0g
280%
Saturated Fat
65.1g
326%
Cholesterol
605.4mg
202%
Sodium
1612.2mg
67%
Total Carbohydrate
17.7g
6%
Dietary Fiber
5.0g
20%
Sugars
7.7g
Protein
108.2g
% Daily Value*:
Vitamin C
179.90%
180%
Calcium
15.20%
15%
Iron
39%
39%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Serve the breakfast platter with a side of French bread and café con leche to enjoy the full Lurín Breakfast experience at home.

Directions

  • 1 For the pork belly: In a pot of water, boil the pork meat until all the water evaporates and the meat begins to brown with its own fat. Once the meat has fried in its own fat and it looks browned, drain the excess fat.
  • 2 Serve immediately with a side of fried sweet potato.
  • 3 For the tamales: Cook the grated corn in a pot of water for 5 minutes. Drain the water. Process the corn with a little vegetable oil until it makes a paste.
  • 4 In a frying pan add 2 tablespoons of lard, add corn paste and stir continuously. Add chicken and remaining ingredients, including chicken stock. Cook until the corn paste is fully cooked and has thickened.
  • 5 Add a little of the cooked corn mixture to a plantain leaf, a piece of chicken, 1/4 of boiled egg, toasted corn and 3 olives. Cover it with some more of the corn mixture. Fold the tamale and cover it with strips of plantain leaves.
  • 6 Once you have the tamales ready, cook them in a large pot of water for 1 hour. Once ready serve them with salsa criolla.

Desayuno Lurín is a famous and delicious Peruvian breakfast that has become a Sunday tradition for the people of Lima. It gets its name from the city where it’s prepared, Lurín. The breakfast consists of a tamale, a serving of chicharrón (fried pork belly), fried sweet potato and French bread. It’s a delicious dish that you must try if you’re a fan of Peruvian food.

Rate and Comment

Carla Gutierrez Carla Gutierrez
September 20, 2016

Desayuno Lurín is a famous and delicious Peruvian breakfast that has become a Sunday tradition for the people of Lima. It gets its name from the city where it’s prepared, Lurín. The breakfast consists of a tamale, a serving of chicharrón (fried pork belly), fried sweet potato and French bread. It’s a delicious dish that you must try if you’re a fan of Peruvian food.