Olluquito con Charqui

Nutrition · per serving

Steps

1. 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.

   400 g olluco, scrubbed and cut into thin matchsticks120 g charqui (dried beef), cut into thin strips120 g red onion, finely diced10 g garlic, finely minced12 g fresh parsley, finely chopped
2. 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.

   25 g beef tallow or lard120 g red onion, finely diced2 g sea salt10 g garlic, finely minced2 g ground cumin
3. 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.

   25 g aji panca paste
4. 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.

   120 g charqui (dried beef), cut into thin strips250 ml beef stock or water
5. 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.

   400 g olluco, scrubbed and cut into thin matchsticks2 g sea salt1 g black pepper
6. 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.

   12 g fresh parsley, finely chopped
7. 7

   Taste and adjust seasoning if needed, then serve hot, scattered with the remaining parsley.

   12 g fresh parsley, finely chopped

Origin & History

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.