Traditional Chilean Dishes
Chilean Cochayuyo Charquicán
A thick and comforting Chilean stew that combines hydrated cochayuyo, potatoes, squash, and vegetables with a creamy egg yolk on top.
This cochayuyo charquicán brings together sea and land products in a homemade preparation with a rustic texture and deep flavor. The cochayuyo requires a prolonged soaking before incorporating it into the stew.
01
Ingredients
Have everything ready before you begin.
- ✓150 g of dried cochayuyo
- ✓800 g of potatoes
- ✓400 g of camote or orange squash
- ✓1 large onion
- ✓2 cloves of garlic
- ✓1 carrot
- ✓1 cup of green peas
- ✓2 tablespoons of vegetable oil
- ✓1 teaspoon of ají de color or sweet paprika
- ✓1/2 teaspoon of ground cumin
- ✓1 teaspoon of dried oregano
- ✓1 teaspoon of salt
- ✓1/2 teaspoon of black pepper
- ✓4 cups of water or unsalted vegetable broth
- ✓4 eggs
02
Step-by-step method
- 01
Hydrate the cochayuyo
Place the cochayuyo in a large container, cover it with cold water, and let it soak for 8 to 12 hours. To soften its marine flavor, you can change the water once.
- 02
Chop the cochayuyo
Drain and rinse the hydrated cochayuyo. Cut it into small pieces and remove the hardest parts. Do not add salt to the soaking water.
- 03
Prepare the vegetables
Peel the potatoes and squash, and cut them into medium-sized cubes of similar size. Peel the carrot and cut it into thin half-moons. Chop the onion into small cubes and the garlic finely.
- 04
Prepare the sofrito
Heat a large pot over medium heat and add the oil. Add the onion and carrot with a pinch of the measured salt. Cook for 5 minutes, stirring occasionally, until the onion is translucent. Add the garlic, ají de color, cumin, and oregano, and stir for 30 seconds.
- 05
Integrate the cochayuyo
Add the chopped cochayuyo and mix it with the sofrito for 2 minutes. The ají de color can also be replaced with sweet paprika; avoid replacing it with spicy ají in the same amount.
- 06
Cook the base
Add the potatoes, squash, and water or vegetable broth. Add the remaining salt and pepper. The liquid should cover almost all the ingredients. Cover the pot and cook over medium-low heat for about 20 minutes, stirring occasionally.
- 07
Add the peas
When the potatoes are almost tender, add the peas. Cook for 8 minutes if they are fresh or frozen; if they are canned, drain them and add them during the last 3 minutes.
- 08
Thicken the stew
Check that the potato and squash are very soft. Remove the lid and gently mash only a part with a potato masher or a wooden spoon. If it's too liquid, cook it uncovered for a few minutes; if it's dry before finishing, gradually add hot water.
- 09
Cook the eggs
Prepare the eggs in a separate pan, fried or grilled, making sure the white is set and the yolk is creamy.
- 10
Let the charquicán rest
Turn off the heat and let the stew rest for 5 minutes. Taste and adjust the salt only if necessary.
- 11
Serve with egg
Serve a generous portion of charquicán in each plate and place an egg on top, leaving the yolk visible.
- 12
Enjoy and reheat
Break the yolk just before eating. If you reheat the stew, add a little hot water to recover its creaminess.
- Soak the cochayuyo for 8 to 12 hours and change the water if you want a milder flavor.
- Mash only a part of the potatoes and squash to preserve a rustic texture.
- If the stew thickens too much when reheating, add a little hot water.
- Ají de color is also known as sweet paprika.