Olluquito con Charqui

Olluquito con Charqui

By
From
Andina
Serves
4
Photographer
David Loftus

Jerky with Olluco. The origins of this recipe date back 4,000 years, making this one of the most ancient dishes in the Andes. A favourite of the Incas, it uses two of the Andes region’s most beloved ingredients – alpaca charqui and olluco potatoes. Beef or lamb jerky make easy substitutions for the charqui that don’t compromise the traditional flavour.

Ingredients

Quantity Ingredient
200g alpaca charqui or beef or lamb jerky
or 300g roast meat (beef, lamb or pork)
4 tablespoons olive oil, plus extra for frying the roast meat (if using)
1 large red onion, finely chopped
6 garlic cloves, crushed
2 1/2 tablespoons Picante de Huevos, panca chilli paste
1 tablespoon Picante de Huevos, amarillo chilli paste
1 teaspoon ground white pepper
1 teaspoon ground cumin
750g olluco or small new potatoes, thinly sliced
a small bunch parsley, finely chopped, to serve
salt
freshly ground black pepper

Method

  1. If using the alpaca charqui or beef or lamb jerky, cover with warm water and leave to soak for 1 hour, changing the water every 15–20 minutes. Drain and set aside. If using the roast meat, heat a little oil in a frying pan and fry until very crisp and well browned. Set aside.
  2. Heat the 4 tablespoons of olive oil in a large, lidded frying pan or casserole over a medium heat and add the onion. Sauté for 8–10 minutes until very soft, then add the garlic, chilli pastes, white pepper and cumin. Cook for a further 2–3 minutes until everything is well combined. Add the olluco or new potato slices and charqui or roast meat, along with about 150ml of water. Cover and cook gently over a low heat for about 35–40 minutes until the olluco or new potato slices are tender. Season with salt and pepper to taste. Serve immediately, sprinkled with the chopped parsley.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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