Olluquito con Charqui
Olluquito con Charqui (oh-yoo-KEE-toh kohn CHAR-kee)
Olluco Tuber with Dried Beef
Julienned olluco tubers stir-fried with rehydrated charqui (dried beef), ají amarillo, and herbs — a quintessential Andean highland dish.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: clay bowl
Garnishes: parsley, ají sauce
Accompaniments: white rice
Instructions
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1
Soak charqui in water for 2 hours, then shred into thin strips.
-
2
Julienne the olluco tubers into thin matchsticks.
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3
Sauté onion and garlic in oil until fragrant. Add ají amarillo paste and cook 1 min.
-
4
Add tomatoes and cook until softened, about 3 min.
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5
Add charqui strips and olluco. Stir-fry over medium heat for 10-12 min until olluco is tender.
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6
Season with salt, pepper, and cumin. Garnish with parsley. Serve over rice.
Did You Know?
Olluco is one of the "lost crops" of the Andes — grown for over 5,000 years but still virtually unknown outside South America.
Chef's Notes
Equipment Tips
- skillet
- cutting board
- bowl for soaking
Garnishing
parsley, ají sauce
Accompaniments
white rice
The Story Behind Olluquito con Charqui
Olluquito con charqui is one of Peru's most ancient dishes, combining two Andean staples: the olluco tuber (one of 3,000+ native tuber varieties) and charqui, the original dried meat that gave us the English word "jerky." This dish is a living connection to pre-Inca cuisine.
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