Charquicán is a traditional Chilean dish with Indigenous roots that pre-date the Spaniard invasion. It is a hearty stew made with various ingredients, including meat, vegetables, and potatoes. It's believed to be one of the oldest Chilean dishes that is still cooked in many households.
Charquicán is a very seasonal dish in Chile. If it's summer and in season, green beans, peas, and corn are added. The same goes for other vegetables. It is still cooked with pumpkin and always faithful potatoes if it is winter.
The name derives from the use of jerky in the preparation. Charqui (jerky) is any smoked and dried meat. It could be horse jerky, beef, or even fish. Before refrigerators were popular, this is how meat was preserved. Making it with fresh beef is more common, but the name remains.
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Chilean Charquican
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6
- Category: Main Dish
- Method: Stove-cooked
- Cuisine: Chilean
Description
One of the oldest Chilean dishes on record.
Ingredients
- 1 small yellow onion, diced small
- 1 pound ground beef
- 2 cups (½ pound) of winter squash (kabocha, butternut, or similar), peeled, cubed
- 5 red potatoes, peeled, cubed
- 1 teaspoon paprika
- ½ teaspoon dried Mexican oregano
- pinch of cumin
- 2 cup vegetable broth
- ½ cup each corn, green peas, or green beans (frozen is fine)
- salt, pepper, oil
- 6 eggs, to serve, optional
Instructions
- 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.
Nutrition
- Serving Size:
- Calories: 400
- Sugar: 6.3 g
- Sodium: 353 mg
- Fat: 15.1 g
- Saturated Fat: 6.5 g
- Carbohydrates: 40.8 g
- Fiber: 5.3 g
- Protein: 26.5 g
Tips for a delicious Charquicán:
I live in the US. What pumpkin can I use in the charquicán?
I use half and half of the butternut and canned pumpkin. The kabocha, turban, and Hubbard are similar to the Chilean, but they are not easy to get. In farmer markets, you have more options. In Latin or Asian supermarkets, you find varieties similar to those in Chile.
How do I make charquicán with charqui?
Preheat the oven to 350F or 180C. Place the charqui in an oven tin. Cook for 15 minutes. Take it out of the range. When you can touch it, crumble and throw away any tough piece. Chop the rest finely. Add the meat to the recipe in the same step, but do not brown. Note: There are many types of jerky; some are very salty, and you must wash them before putting them in the oven.
What potatoes do you recommend in the US?
Any potato works, but if I can choose, I prefer red potatoes.
Can I make it with other meats or without?
You can use ground chicken, turkey, or lamb in small cubes. In Chile, a typical vegetarian version of charquicán is made with Cochayuyo, our local seaweed. It is now available in the US.
You may also be interested in the recipe: Chilean Beef Stew.
I was born in Chile. Your recipes are so much like my mom’s. Delicious. Love them
I'm so glad they are like you remember. Welcome to the blog!
Thank you for sharing this recipe Pilar. I’ve loved Charquicán for as long as I can remember. I’m looking to making meal prep as I have a little one on the way and I was wondering if Charquicán freezes well? Thank you
It does not. Sadly. Potatoes are tricky to freeze and in my opinion it changes textures.
Excellent dish. We love it not only for its taste but also for its nutritional value. Is good all year round. A real original Chilean dish 👌
100% agreed!
In my experience, since charquican it’s a mushy consistency, it doesn’t not affect the texture. Here is a trick to make it easier; in the frozen vegetables isle on most supermarkets, they have a mix vegetable frozen bag with peas, corn, green beans and carrots (some has lima beans, that are unnoticeable when is done), this way you only have to chop the onion, garlic, butternut squash, potatoes and zucchini squash (spinach or parsley is optional) and when this is cooked and start becoming mushy, you add the frozen veggies and cook it until desired texture.
Congratulations Pilar, thank so much for sharing your recipes, looks delicious 😋
You are welcome Veronica.
Gracias por la deliciosa receta
De nada. Bienvenida al blog.
Gracias, Pilar!
Chilena 🇨🇱 en Pennsylvania.
Abrazos 🤗
Saludos Lita. Gracias por comentar.