Charquekan – Oruro
The Charquekan is a dish originating in the Department of Oruro. It consists of meat (beef or flame) shredded and dried, by exposure to the Sun with salt, accompanied with fresh cow cheese, potatoes with Peel, Mote (corn kernels) and llajwa (Bolivian hot sauce).
– Night before, do soak the meat to reduce salt. The next day, drain the water. In a pan, put the meat with water and leave it to cook for 15 minutes.
– Once cooked, Fry the meat in hot oil until it acquires a dark color.
Suggestion of preparation
- 800 jerkey g
- 1/2 cup oil
- 8 large imillas potatoes with Peel
- 8 eggs
- 1 and 1/2 kg of white mote (peeled and cooked corn)
- 500 g cheese
A day before preparing the charquekan, Soak the jerky in a pot with plenty of water, This is to remove any excess salt.
Remove the water jerkey, Rinse and let it drain. Heat a pan with water without salt, boil the jerky a few 15 minutes. Remove from the Pan and spread the slices in a fuller or tacu. Martajar needed, until you can easily be crumbled with fingers, including fat. You can also put the jerkey inside a plastic bag and hitting on the bag with a kitchen Mallet (wood) on a resistant surface.
Meanwhile, Let heat a pot of water and salt. Wash very well imillas potatoes and add to the pot, with its shell. Cook 15 minutes or until the potatoes are soft and about to leave.
Put eggs in the same water that baked potatoes and boil 5 minutes or until they are enduren, You can also put the eggs with potatoes.
Place 1/2 cup oil in a large frying pan, a hot time, the jerky dry as best as possible before the oil hot, put all the jerky in the skillet stirring until golden and crisp, remove from the Pan and let drain in a metal strainer or also can put it on a paper towel.
In the same pan that fritó the charque put the cheese into slices (16 fish markets), Let FRY 1 to 2 minutes per side or until slightly Golden.
Separate heat white mote, drain with a slotted spoon and serve first the nickname, over the fried jerkey, Next to it 1 egg, 1 Dad with your shell. 2 slices of slightly melted cheese. Accompany this dish, with a red llajwa.
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