Traditional Chilean Dishes
Prepare Chilean Charquicán, a Classic from Chile
Prepare an authentic Chilean charquicán: a homemade, abundant, and comforting stew of potatoes, squash, vegetables, and charqui, topped with a fried egg.
This classic of Chilean cuisine combines simple ingredients in a thick and rustic stew, with a mix of creamy textures and chunks of vegetables. The charqui adds a deep and characteristic flavor, while the fried egg completes each serving.
01
Ingredients
Have everything ready before you begin.
- ✓250 g of beef charqui
- ✓700 g of potatoes
- ✓400 g of camote squash or calabaza
- ✓1 large onion
- ✓2 cloves of garlic
- ✓1 carrot
- ✓150 g of green beans
- ✓150 g of corn kernels
- ✓2 tablespoons of vegetable oil
- ✓1 teaspoon of ají de color or sweet paprika
- ✓½ teaspoon of cumin
- ✓1 teaspoon of dried oregano
- ✓1 liter of vegetable broth or water
- ✓Salt to taste
- ✓Pepper to taste
- ✓4 eggs to serve
02
Step-by-step method
- 01
Rinse the charqui to remove excess salt
Rinse the charqui to remove excess salt. Boil it in a pot with clean water for 10 minutes. Drain, let it cool enough to handle, and shred it with your hands or with two forks, removing the toughest parts. If it's too salty, repeat the boiling process once more.
- 02
Peel the potatoes and cut them into medium-sized pieces
Peel the potatoes and cut them into medium-sized pieces. Cut the squash into similar-sized cubes. Chop the onion into small cubes and the garlic finely. Cut the carrot into half-moons and the green beans into 2-3 cm pieces. Frozen corn can be added without thawing completely.
- 03
Heat a large pot over medium heat and add oil
Heat a large pot over medium heat and add oil. Add the onion and carrot, and cook for 5 minutes, stirring occasionally, until the onion is translucent and the carrot starts to soften.
- 04
Add garlic, ají de color, cumin, and oregano
Add garlic, ají de color, cumin, and oregano. Cook for 1 minute, being careful not to burn the garlic.
- 05
Add shredded charqui and mix with the sofrito for 2 minutes
Add shredded charqui and mix with the sofrito for 2 minutes to allow it to absorb the seasonings.
- 06
Add potatoes, squash, green beans, and liter of broth or water
Add potatoes, squash, green beans, and liter of broth or water. Add a small amount of salt, considering the charqui is already salty, and add pepper to taste.
- 07
Increase heat until the liquid starts to boil
Increase heat until the liquid starts to boil. Then reduce to medium-low heat, partially cover the pot, and cook for 25-30 minutes. Stir occasionally with a wooden spoon to prevent ingredients from sticking.
- 08
When potatoes and squash are tender when pierced with a fork
When potatoes and squash are tender when pierced with a fork, remove the lid. Mash only a part of the potatoes and squash against the pot walls, preserving visible chunks of vegetables and meat.
- 09
Taste the stew and adjust seasoning at the end
Taste the stew and adjust seasoning at the end. If it's too thick, add hot broth or water. If it's too liquid, cook for a few minutes without a lid. If green beans or corn are still firm, cook for a few more minutes without mashing the potatoes completely.
- 10
While the stew rests, heat a skillet with a few drops of oil
While the stew rests, heat a skillet with a few drops of oil. Cook the eggs until the whites are firm and the yolks are creamy, or cook them completely according to your preference.
- 11
Turn off the heat and let the charquicán rest for 5 minutes
Turn off the heat and let the charquicán rest for 5 minutes. Serve a generous portion in each plate and place a fried egg on top. Add freshly ground pepper if desired.
- Rinse and boil the charqui before using it to control its salt. You can repeat the boiling process if it's too salty.
- Mash only a part of the potatoes and squash to preserve the characteristic rustic texture of charquicán.
- If the stew is too thick, add hot broth or water. If it's too liquid, cook for a few minutes without a lid.
- You can replace camote squash with firm pulp calabaza and green beans with peas.
- Charquicán can be reheated the next day with a splash of water or broth. Store it refrigerated, well sealed, and consume within two days.
- If you can't find charqui, you can use shredded dried meat or prepare a different version with cooked and chopped beef.