Olluquito con Charqui
Olluquito con Charqui is one of the most authentically Andean dishes in all of Peruvian cuisine, combining two ingredients that have been cultivated and preserved in the highlands for millennia. Olluco is a small, colorful Andean tuber with a distinctive crunchy, slightly mucilaginous texture that sets it apart from potatoes. Charqui is the original jerky, strips of llama or alpaca meat that have been salted and dried in the intense highland sun and cold mountain air. The julienned olluco is stir-fried with rehydrated charqui, aji amarillo, tomatoes, and cumin, creating a dish that is both a celebration of Andean biodiversity and a window into ancient preservation techniques. While this version uses beef jerky as a more accessible substitute, the spirit of the dish remains unchanged.
Ingredients
- 800 g olluco tubers, julienned into thin matchsticks
- 200 g charqui (dried beef jerky), shredded
- 2 tablespoons aji amarillo paste
- 2 medium tomatoes, peeled and diced
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 tablespoons vegetable oil
- 200 ml beef broth
- 15 g fresh parsley, chopped
- 400 g cooked white rice for serving
- Salt and freshly ground black pepper to taste
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 300
- Protein
- 20 g
- Carbs
- 28 g
- Fat
- 12 g
