Salchipapa Recipe

Looking for a fun, delicious and inexpensive dish? If so, the salchipapa will be your best alternative, since It is a rich menu, quick and easy to prepare.

La salchipapa It is a dish that, those who know it, describe it as a typical and common food of Peru, but it is not known for sure how or where it came from, how it was created or what its mother or essential ingredients are. However, what we do know is that it hasn't been presenting itself on Peruvian plates for more than 50 years and on the corners of squares, shopping malls and stalls selling fast, street or junk food, with the flavor and economy that symbolize it.

This dish is recognized in Peru for its vast presentation of potatoes and sausages chopped into small pieces, accompanied by sauces, dressings, salt, pepper and cumin. Furthermore, in various regions of Peru such as Arequipa, each salchipapa It usually has fried eggs, fried chives or onions, chopped and seasoned chicken or meat pieces, chopped chives, chopped chili, cilantro, garlic sauce or tartar sauce, cheese sauce, grated cheese, chopped tomato, chopped avocado, mushrooms , corn or condiments requested by the taster.

But, we know that today you are not only looking for a review that tells you about the dish and the number of flavors it can carry, but that you are looking for a rich recipe of Salchipapa that you can create at home for your family, friends or to make on a picnic thanks to the versatility and speed of preparation.

Given this, we will soon show you the Salchipapa full recipe: its preparation, requirements, nutritional contribution and a brief review about its prolonged consumption, all in order to inform you and give you the best formula for your dish to be successful.

Salchipapa Recipe

Ingredients

• 2 large potatoes
• 3 units of sausage
• 1 tbsp. mustard soup
• 1 tbsp. tomato sauce
• 1 tbsp. mayonnaise
• 1 pinch of salt
• 1 pinch of pepper
• 250 ml of oil for frying
• 250 ml of vinegar

instrumentation

• Skillet
• Knife
• Cutting board
• Absorbent cloth or paper
• Deep pot
• Cart
• tenedor
• Napkins
• Strainer

Preparation

1. Wash each potato very well with abundant water.
2. Dry with a cloth surplus water of each dad.
3. Remove the shell from each potato with the help of a knife.
4. Cut the potatoes in half, then chop small logs trying to get them between 1 to 1,5 cm wide. Reserve in a container.
5. On a skillet add plenty of oil and let heat over medium heat.
6. Take the previously chopped potatoes and wash them with water and vinegar.
7. Strain the potatoes and dry them with a cloth or absorbent paper. It is very important that they are well dry when frying them.
8. Check the oil and when it is hot, throw the pieces of potatoes and chill for 8 to 10 minutes or until they start to brown and the texture becomes crispy and toasty. At the end of frying reserve in a fresh and free place.
9. Boil the sausages in hot water in a space of 5 to 10 minutes and, when they are inflated, remove them from the water and strain them.
10. Cut the sausages into a sharp angle to give a more entertaining aspect to the dish. Take a fork to help with the cuts.
11. Take the potatoes, place them in a basket with napkins in the background, add a pinch of salt, pepper and stir.
12. Add the sausages to the basket of potatoes and stir again so that the two ingredients are combined. On top place a tablespoon of mustard, tomato sauce and mayonnaise.
13. Serve and accompany with a little grated cheese, tartar sauce and a glass of soda.  

nutritional facts

The ingredients used in this recipe encompass a set of nutrients that, separately they are very beneficial for every body, but that combined in the best way and with little use of saturated fats and condiments, In addition to being delicious, they are nutritious.

Now, some examples of food to eat and its contribution and nutritional data:

In 100 grams of potato we find:  

• Calories: 174 calories
• Copper: 26% of the general requirement
• Potassium, Iron and Phosphorus: From 13 to 18%
• Zinc, Magnesium and Manganese: 5 to 13%
• Vitamin C: 50% of the total nutritional contribution

In addition, the protein content of the tuber is low, which makes it a food of excellent biological value, comparable to that of the egg.

In 100 gr of sausages we have:  

• Carbohydrates: 2.5 gr
• Calories: 250 calories
• Proteins: 11,5 gr
• Fats: 22.5 gr
• Selenium: 2,6 gr
• Phosphorus, Thiamine, Niacin: 26% of the product
• Vitamin B12: 14% of the product

Sometimes the nutritional value of the sausage can change depending on the animal material used to make the sausage. Also, depending on the additives and salts added to the sausage, the flavor and texture will begin to vary.

In 100 gr of Mustard sauce we find:

• Calories: 125 calories
• Carbohydrates: 1,3 gr
• Fiber: 2,9 gr
• Sodium: 1,76 gr

It should be noted that mustard is a food of plant origin processed and industrialized, which is made from the flowers and seeds of the mustard plant.

In 100 gr of tomato sauce we consume:

• Calories: 15 calories
• Proteins: 0,26 gr
• Carbohydrates: 3,7 gr
• Sugar: 3,42 gr
• Grease: 0,06 gr

As with the mustard sauce, tomato sauce in a dressing made from natural tomato paste, accompanied by water, vinegar and a touch of sugar.

For 100 gr of Mayonnaise we obtain:

The fat content of mayonnaise is almost 79% of product, which is divided into monounsaturated fatty acids, followed in a much smaller proportion by saturated and polyunsaturated fats. It also has:

• Cholesterol: 260 mg
• Iodine: 12%
• Sodium: 11,7 gr
• Vitamina B12 and E: To 0.9%

For 10 gr of Pepper we find:

• Potassium: 1,12 mg
• Magnesium and Calcium: 12% of the product
• Zinc: 12,5 mg
• Football: 4,30 mg
• Iron 11,29 mg
• Sodium: 24,5 mg
• Phosphorus and Potassium: 12 mg

In this segment it is necessary to clarify that both whole pepper (full seed) and powdered or ground pepper, will maintain its nutritional value adding it to the preparation.

Is Salchipapa a good or bad dish?

Although a plate of salchipapa covers half of the calories that an average adult requires per day, that caloric content does not provide many nutrients since its preparation is based on harmful fats or unhealthy for the body. But, why does this happen?, shortly the answer.

In the case of the salchipapa, its harmful aspect lies in the French fries, because these are cooked with abundant oil and are usually accompanied with a lot of salt and condiments, which, in general terms of health, damages the arteries of the heart, raises cholesterol and triglycerides in the blood.

Likewise, if a large amount of mayonnaise, mustard and other accompanying creams are added to the dish, a excess saturated fats, trans fats (processed fatty acids) salt, harmful sugars, that lack healthy contributions.

At the same time, the excessive consumption of this complete dish is detrimental, in addition to the mass integration of condiments and dressings, which It can cause overweight, obesity and other non-communicable diseases such as hypertension.

However, if the salchipapa if eaten in small quantities and with less dressing, it will no longer be dangerous to health (as long as it is not ingested every day or for long periods of time). All because the body will be able to burn the calories found only with movement and personal daily effort.

Also, if accompanied by any salad, pepper or with chili in dressing (based on water and pepper) and fried with a olive or argan seed oil, the nutritional value rises to a more substantial range, thanks to the power of vegetables and their healthy combination with the fatty agent.