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Chilean Charquican

Chilean Charquican

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  • 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


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


  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