Charquicán is a very seasonal dish in Chile. That is, if it is summer and green beans are in season, they go in. The same with other vegetables like peas and corn. Nowadays, I used frozen vegetables during winter, and I enjoy Charquican year around.
The name derives from the use of charqui in the preparation. Charqui is any smoked and dried meat. It could be horse, beef, or even fish. Now it is most commonly made with ground beef, but feel free to use ground chicken or turkey. In most houses is served with a fried egg on top.
You may also be interested in the recipe: Chilean Beef StewPrint
One of the oldest Chilean dishes on record.
- 1 small yellow onion, diced small
- 1 pound ground beef
- 2 cups (1/2 pound) of winter squash (kabocha, butternut, or similar), peeled, cubed
- 5 red potatoes, peeled, cubed
- 1 teaspoon paprika
- 1/2 teaspoon dried Mexican oregano
- pinch of cumin
- 2 cup vegetable broth
- 1/2 cup each corn, green peas, or green beans (frozen is fine)
- salt, pepper, oil
- 6 eggs, to serve, optional
- In a medium skillet over medium heat, put one tablespoon of oil. Add the onion and cook for 6-8 minutes, until soft.
- Add the meat and saute for 6 minutes.
- Add the squash, potatoes, salt, pepper, oregano, cumin, and paprika. Stir. Add the broth and cook cover for 15 minutes, simmering. Reduce the heat if need it.
- With a fork, mash the potatoes and squash.
- Add corn, peas, and green beans. Stir and cook for 3-4 minutes until hot.
- Fried the eggs if using.
- Taste and adjust the seasoning. Serve hot with a fried egg on top.
Keywords: Chilean Charquican