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Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Chilean Charquican

October 16, 2020 by Pilar Hernandez 21 Comments

Versión en español

Chilean CharquicanCharquicán 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 Stew

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Chilean Charquican

Chilean Charquican

  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: Main Dish
  • Method: Stove-cooked
  • Cuisine: Chilean
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Description

One of the oldest Chilean dishes on record.


Scale

Ingredients

  • 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

Instructions

  1. In a medium skillet over medium heat, put one tablespoon of oil. Add the onion and cook for 6-8 minutes, until soft.
  2. Add the meat and saute for 6 minutes.
  3. 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.
  4. With a fork, mash the potatoes and squash.
  5. Add corn, peas, and green beans. Stir and cook for 3-4 minutes until hot.
  6. Fried the eggs if using.
  7. Taste and adjust the seasoning. Serve hot with a fried egg on top.

Keywords: Chilean Charquican

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Chilean Charquican

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Filed Under: Beef, Chilean Meat, Chilean recipes, Entrees, Home Page - Highlight, Popular Posts, Savory things

About Pilar Hernandez

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  1. Anonymous says

    September 24, 2019 at 4:26 pm

    me encantan tus recetas me ayudan much gracias pillar des de Canada

    Evelyn

    Reply
    • Pilar Hernandez says

      September 24, 2019 at 7:06 pm

      Que bueno. Saludos.

      Reply
  2. Paulette says

    September 30, 2019 at 1:04 pm

    I love charquican. Thank you for the recipe. Finally recepies that really work

    Reply
    • Pilar Hernandez says

      October 1, 2019 at 12:24 pm

      So happy that you are cooking with me. Welcome, and let me know if you have any questions.

      Reply
  3. susan says

    October 8, 2019 at 3:14 pm

    hi your foto has a lot of white onion frying but recipe calls for 1 green onion?

    Reply
    • Pilar Hernandez says

      October 9, 2019 at 2:17 pm

      Hi Susan. Sorry about that. I re-wrote the recipe to make it more traditional and align with the pictures.

      Reply
  4. Dr Harold Sherrington says

    January 28, 2020 at 1:14 am

    Your recipe is the real thing as I remember it.

    Reply
    • Pilar Hernandez says

      January 28, 2020 at 1:47 pm

      Thanks! My family is from Central Chile, so my cooking is from that area too.

      Reply
  5. Pat says

    April 8, 2020 at 12:36 pm

    Thanks for the recipe Pilar.

    My kids tried it and fell in love with the dish. Just like I did when my mum used to make it!

    Reply
    • Pilar Hernandez says

      April 9, 2020 at 1:51 pm

      That’s so sweet. Love it!

      Reply
  6. Robin says

    July 16, 2020 at 10:32 pm

    Hi Pilar, I was wondering if there is any particular type of squash that it normally uses? Could I use butternut?

    I love your web site–I come here frequently to find recipes to make for my husband, who is Chilean! 🙂

    Reply
    • Pilar Hernandez says

      July 17, 2020 at 2:39 pm

      I usually mix 50/50 pumpkin (any orange pumpkin or canned puree) and butternut. Just butternut is too sweet.

      Reply
  7. Chong Neblett says

    August 7, 2020 at 10:39 pm

    helllo!

    Reply
    • Pilar Hernandez says

      August 8, 2020 at 2:40 pm

      Hello!

      Reply
  8. Eric says

    October 21, 2020 at 3:09 am

    Made this tonight and everyone loved it including my Chilean son in law. Thank you!

    Reply
    • Pilar Hernandez says

      October 21, 2020 at 5:34 pm

      Fabulous!! Congrats.

      Reply
  9. Elle Cultrun says

    October 31, 2020 at 8:41 am

    The traditional Chilean dish isn’t prepared with eggs or frozen food. You posted on your ingredients “ground beef”, but used minced instead. The traditional dish its made with minced beef or llama jerky. Often people add carrots to the dish (not mentioned on your recipe), and french cut style green beans besides the pees. Lastly, there’s no reason to smash the potatoes if you cook them long enough. Cheers!

    Reply
    • Pilar Hernandez says

      October 31, 2020 at 6:07 pm

      Cheers! Thanks for commenting.

      Reply
  10. María Angélica R. says

    November 6, 2020 at 1:34 pm

    Love charquicán! Your ‘delicious’ picture and recipe make me want to prepare it today. I feel that is a perfect dish for the cool weather we’re having now. Did you know that the word jerky comes from charqui? Have a great day Pilar!

    Reply
    • Pilar Hernandez says

      November 7, 2020 at 1:59 pm

      Yes, I knew. Thanks for commenting and please try the recipe and let me know what you think.

      Reply

Trackbacks

  1. #121 – Repubblica del Cile. Charquicán (stufato di manzo) – Strudel di Mele says:
    January 3, 2021 at 1:59 pm

    […] per il Charquicán (stufato di manzo) – per 6 […]

    Reply

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