👨‍🍳 作り方

1. 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. 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. 3

   Add minced garlic and cook for another minute until fragrant.

4. 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. 5

   Add the shredded charque to the pot and mix well with the sauce. Season with salt and pepper to taste.

   💡 プロのコツ: Be cautious with salt as the charque is already salty.
6. 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. 7

   While the charque is simmering, prepare the mote according to package directions or reheat pre-cooked mote.

   💡 プロのコツ: Mote is typically boiled until tender.
8. 8

   Just before serving, fry the eggs sunny-side up or to your preference.

   💡 プロのコツ: A runny yolk adds richness to the dish.
9. 9

   Serve the charquekan hot, accompanied by a generous portion of cooked mote, a fried egg, and a side of llajua.

   💡 プロのコツ: Llajua is essential for authentic flavor.