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Charquekan Paceño
A hearty and flavorful dish from La Paz, Bolivia, featuring shredded dried beef (charque) simmered with onions, tomatoes, and spices, often served with mote (hominy), fried eggs, and llajua (a spicy salsa).
🧂 Ainekset
- 500 g Dried shredded beef (charque)
- 3 tbsp Vegetable oil
- 2 medium Yellow onions(chopped)
- 4 cloves Garlic cloves(minced)
- 3 medium Tomatoes(peeled and diced)
- 2 tbsp Aji amarillo paste
- 1 tsp Cumin
- 1 tsp Oregano
- to taste Salt
- to taste Black pepper
- 2 cups Water or beef broth
- 2 cups Mote (hominy)(cooked)
- 4 large Eggs(for frying)
- for serving Llajua (spicy salsa)
👨🍳 Ohjeet
- 1
Soak the charque in water for at least 12 hours, changing the water several times to remove excess salt. Then, boil the charque in fresh water for about 30-45 minutes until tender. Drain and shred.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened, about 5-7 minutes.
- 3
Add minced garlic and cook for another minute until fragrant.
- 4
Stir in the diced tomatoes, aji amarillo paste, cumin, and oregano. Cook for 5-10 minutes, stirring occasionally, until the tomatoes break down and form a sauce.
- 5
Add the shredded charque to the pot and mix well with the sauce. Season with salt and pepper to taste.
💡 Ammattilaisvinkit: Be cautious with salt as the charque is already salty. - 6
Pour in the water or beef broth, bring to a simmer, then cover and cook on low heat for at least 1 hour, or until the charque is very tender and the flavors have melded.
- 7
While the charque is simmering, prepare the mote according to package directions or reheat pre-cooked mote.
💡 Ammattilaisvinkit: Mote is typically boiled until tender. - 8
Just before serving, fry the eggs sunny-side up or to your preference.
💡 Ammattilaisvinkit: A runny yolk adds richness to the dish. - 9
Serve the charquekan hot, accompanied by a generous portion of cooked mote, a fried egg, and a side of llajua.
💡 Ammattilaisvinkit: Llajua is essential for authentic flavor.
💡 Ammattilaisvinkit
- ✓Soaking the charque is crucial to reduce its saltiness.
- ✓Adjust the amount of aji amarillo paste based on your spice preference.
- ✓For a richer flavor, use beef broth instead of water.
- ✓Llajua can be made with tomatoes, locoto peppers, and cilantro.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add chopped potatoes to the simmering charque for a more substantial meal.
- Serve with a side of fried plantains for a touch of sweetness.