Charquican 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 charqui horse, beef, or even fish.
You may also be interested in the recipe: Chilean Beef Stew
for two persons
- 1 small yellow onion, diced
- 1 pound ground beef
- 2 cups of squash, cubed
- 3 potatoes, cubed
- 1 cup vegetable broth
- 1/2 cup corn, green peas or green beans (I used frozen)
- 1/2 teaspoon paprika
- salt, pepper, oil
- In a medium skillet over medium heat, put one tablespoon of oil. Add the onions and cook for 6-8 minutes, until soft.
- Add the meat and saute for 6 minutes.
- Add the squash, potatoes, salt, pepper, 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.
- Taste and adjust the seasoning. Serve hot.