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Completo

Completo
Chile
⏱ — min. Serves: —

Ingredients

  • For the Charquicán:
  • 1 lb beef jerky (charqui), chopped into small pieces
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 large tomato, diced
  • 2 medium potatoes, peeled and diced
  • 2 carrots, peeled and diced
  • 1 cup pumpkin or butternut squash, peeled and diced
  • 1 cup green beans, trimmed and cut into pieces
  • 4 cups beef broth (or water)
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt (or to taste)
  • Fresh parsley, chopped (for garnish)

Instructions

Prepare the Charqui

If using dry beef jerky, soak it in warm water for about 30 minutes to rehydrate. Drain and chop into small pieces.

Cook the Base

In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the chopped onion and cook until it becomes translucent.

Stir in the minced garlic and cook for another minute.

Add the diced tomato and cook for another 5 minutes, until the tomato starts to break down.

Add Charqui and Liquids

Add the chopped charqui to the pot.

Pour in the beef broth (or water) and add the paprika, ground cumin, dried oregano, ground black pepper, and salt.

Stir well and bring the mixture to a boil.

Reduce the heat to low, cover, and let it simmer for about 30 minutes.

Add Vegetables

Add the diced potatoes, carrots, pumpkin (or butternut squash), and green beans to the pot.

Stir gently and simmer for another 30-40 minutes, or until the vegetables are tender and the flavors are well combined.

Finish and Serve

Adjust seasoning with more salt and pepper if needed.

Garnish with fresh parsley.

Serve

Enjoy your meal!