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Chilean Charquican

One of the oldest Chilean dishes on record.

  • Total Time: 50 minutes
  • Yield: 6


  • 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


  1. In a medium skillet over medium heat, put one tablespoon of oil. Add the onion and cook for 6-8 minutes, until soft.
    onion sautéed
  2. Add the meat and saute for 6 minutes.
    Cubed beef Beef and onion
  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.
    Potato an squash beef, potato and squash cook potato, beef for Charquicán
  4. With a fork, mash the potatoes and squash.
    Smashing of the potato
  5. Add corn, peas, and green beans. Stir and cook for 3-4 minutes until hot.
    Corn and peas added Chaquican done in pot
  6. Fried the eggs if using.
    fried eggs
  7. Taste and adjust the seasoning. Serve hot with a fried egg on top.
    Chilean charquican Chilean Charquican
  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stove-cooked
  • Cuisine: Chilean


  • 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
  • Cholesterol: 235 mg

Keywords: Chilean Charquican