Charquicán

Prepare the ingredients: Cut the meat into cubes 2x2 cm; wash, peel and chop the onion fine; comminuting the dried meat; Wash and peel garlic; Wash, peel and cut the potatoes into cubes; wash and cut the pumpkin into cubes; Wash and chop the beans into strips.

Prepare the broth according to the package instructions and maintain heating without boiling.

Hydrate the charqui in a bowl with a third of the beef broth for about ten minutes.

Besides, in a large pot with some olive oil, brown the onion and garlic, until they are transparent. Then add the meat and fry with the onion. Add the charqui -reservando the pápikra caldo- and season with oregano, salt and pepper.

Once the meat is browned, add the remaining ingredients plus the rest of the broth. Simmer for forty minutes, constantly solving. If you want a thinner consistency, add a little more broth.

When all the ingredients are cooked, mash with a wooden spoon, leaving some whole pieces and more ground.

Charquicán serve with a fried egg. Personally, I like to put a little chili paste my plate is exquisite!

The original recipe uses homemade broth if you have at home or prefer to prepare it, go ahead!

Virginia Demaría, Moments, 2011. Adapted.

If you prefer to make homemade broth: thrown into a pot with olive oil vegetables you have thoroughly washed and cut into small pieces, small pieces of beef (for example), saute about 5 mins, then add water 1-2 L hot and expected to boil. Strain and use.