Dish Of The Week: Charquicán Chileno from Chile

Submitted by: Essen 1 week ago in Misc


If you Spanish is good you can follow this lady's instructions or just watch the video to see the preparations.

Charquicán is a traditional Chilean dish that’s great for winter or summer. Its name comes from charqui, a Chilean jerky; before refrigeration existed, this was the typical way of preserving meat—by drying it. Besides being very nutritious, this meal is ideal for picky eaters. The pumpkin gives a natural sweetness to the stew that is simply delicioso.

Just like any other stew, Charquicán is made differently from home to home. The basic idea is the same but some ingredients can vary.

Ingredients
1  medium onion, diced
1/2  teaspoon dried oregano
1  teaspoon ground cumin
1  teaspoon ground paprika
Oil, salt and pepper to taste
1 lb ground beef
5 medium red potatoes, peeled and cut into cubes
2 lbs yellow pumpkin, cut into cubes
1 cup corn kernels, fresh or frozen
1/2 cup chopped green beans, fresh or frozen
1 cup peas, fresh or frozen

Directions
  • In a large thick-bottomed pot, heat two tablespoons of oil over medium-high heat.
  • Add the onion and sauté for five minutes. Then add the other seasonings: oregano, cumin, paprika, salt and pepper.
  • Stir for one minute, then move the contents to one side in the pot and incorporate the ground beef. 
  • Let brown for four minutes without mixing. Then turn the meat over and cook for another four minutes.
  • When ready, add the cubed potatoes, pumpkin and two cups of water. Stir the contents and partially cover the pot with a lid, simmering for 12 to 15 minutes until the potatoes are soft.
  • Afterward, use a potato masher to mash the mixture.
  • To finish the stew, add the corn, green beans and peas, stir and let cook for five more minutes. Serve hot.

Source of this recipe is here.
There are 6 comments:
Male 5,607
I'm totally down for trying this veggie style with "meat" crumbles.  The mash sounds delicious, and the added egg sunny side up in the pic is an all in for me :)
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3,632
kalron I'll be trying this as well. But sunny side? yuck! Over easy all the way baby!
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Male 5,607
skypirate I agree Over Easy is pretty damn tasty, but I've mastered covering and timing a sunny side up with a lid to get the yoke just right to equal the same consistency without flipping the egg.

Besides, for this dish, runny yoke would work just like it does for dipping toast :)
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3,632
kalron My wife can't do runny yoke (boo! on her part) so I always have to make eggs two ways. Maybe I'll get to try your eggs one day but for now it's over hard for her and over easy for me. As for this dish, pumpkin is one of my favorite flavors but it needs some bacon :)  
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Male 5,607
skypirate Oh man, I understand completely.  Try cooking for a lactose, gluten intolerant wife who also can't process corn or capsaicin :)

I've actually learned a lot because of it.  Goat's Milk is your friend!
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Male 1,129
Looks good, I'm going to try that one.
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