From the High Andes: A Hearty Garlic, Tuber & Jerky Stew (Olluquito con Charqui)
Details
A taste of tradition, this garlicky Andean stew is true Peruvian comfort food.
Ingredients
Instructions
Prepare the Meats and Veggies
If your charqui is very hard, soak it in warm water for at least an hour, then shred it. Thoroughly wash the ollucos, and slice them into thin julienne strips.
Make the Aderezo
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until translucent, about 8 minutes. Add the minced garlic, ají panca paste, ají amarillo paste, cumin, and black pepper. Cook for about 5 minutes, stirring frequently, until the mixture is fragrant and the liquid has evaporated.
Cook the Stew
Add the shredded charqui to the pot and cook for a few minutes to let it absorb the flavors of the aderezo. If using, add the diced potato, followed by the julienned ollucos and 2 cups of water or broth. Stir everything together well.
Simmer to Perfection
Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the ollucos are tender but still have a slight bite. The olluco will release its own water, creating a flavorful broth.
Final Touches
Once the olluco is cooked, taste and adjust the seasoning with salt. Remember that charqui can be salty, so be cautious with adding extra salt. Stir in the chopped parsley or cilantro. Let it rest for a few minutes off the heat.
Serve
Serve the Olluquito con Charqui hot, accompanied by a generous portion of fluffy white rice.
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