Olluquito con Charqui
This comforting Andean stew pairs tender-crisp strips of olluco with savory charqui in a deeply flavored base of onion, garlic, cumin, and sweet-smoky aji panca. The result is earthy, rich, and intensely satisfying, with bright parsley lifting the finish.
Ingredients
Estofado
- 400 golluco, scrubbed and cut into thin matchsticks
- 120 gcharqui (dried beef), cut into thin strips
- 120 gred onion, finely diced
- 10 ggarlic, finely minced
- 25 gaji panca paste
- 2 gground cumin
- 25 gbeef tallow or lard
- 250 mlbeef stock or water
- 2 gsea salt
- 1 gblack pepper
Acabado
- 12 gfresh parsley, finely chopped
Instructions
- 1
Prep all ingredients first: scrub the olluco well, trim any blemishes, then cut it into thin matchsticks so it cooks quickly and evenly. Slice the charqui into thin strips and, if it feels very hard or heavily salted, rinse it briefly and soak it in warm water for 10 minutes; drain well. Finely dice the onion, mince the garlic, and chop the parsley.
- 2
Heat the beef tallow in a wide sauté pan or shallow pot over medium heat. Add the onion with a pinch of the salt and cook for 5-6 minutes, stirring often, until softened and lightly golden. Add the garlic and cumin and cook for 30 seconds until fragrant; do not let the garlic brown.
- 3
Stir in the aji panca paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly and the fat begins to separate. This short frying step deepens the chile's sweetness and removes any raw taste.
- 4
Add the charqui and sauté for 2 minutes so it absorbs the aromatics. Pour in the beef stock or water and bring to a gentle simmer. Cook for 8 minutes to soften the dried beef and season the broth.
- 5
Add the olluco and the remaining salt and pepper. Stir well, cover partially, and simmer for 10-12 minutes, stirring once or twice, until the olluco is just tender but still slightly crisp. The stew should be moist rather than soupy; if needed, uncover for the last 2 minutes to reduce slightly.
- 6
Turn off the heat and fold in most of the parsley, reserving a little for the top. Let the stew rest for 3 minutes so the flavors settle and the sauce lightly coats the olluco.
- 7
Taste and adjust seasoning if needed, then serve hot, scattered with the remaining parsley.
Nutrition per serving
Notes
- •For the best texture, cut the olluco into thin, even strips; thick pieces can turn watery before becoming tender.
- •Charqui varies greatly in saltiness and dryness. Taste a small piece after soaking; if still very salty, give it a second quick rinse.
- •This dish is traditionally served with rice, but for a keto-friendly menu serve it on its own or with sautéed cabbage or cauliflower rice.
- •A wide pan helps excess moisture evaporate so the finished stew stays concentrated and glossy rather than watery.
Background
Olluquito con charqui is a classic Andean dish from Peru, combining olluco, an ancient high-altitude tuber, with charqui, a traditional form of salted and dried meat. The word charqui is the origin of the English word 'jerky,' and the dish reflects pre-Columbian preservation techniques that remained central in mountain cooking. It is especially associated with home-style cuisine in the Peruvian highlands.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free