Receta de Charquicán

La mejor receta de Charquicán

El “charquikán”, en lenguas quechua y aimara, es un plato cuyo nombre describe su contenido: charqui (carne salada y deshidratada al sol), tostado directamente en brasas (kankada).

Es una preparación precolombina, que mantuvo su nombre a pesar de haber recibido el influjo español con sus posteriores modificaciones y reemplazos de ingredientes.

La pimienta de canela proviene del canelo (drymis winterii), árbol sagrado y venerado por los mapuches y le otorga al charquicán un picor suave y aromático.

Receta de charquicán paso a paso
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Receta de charquicán paso a paso

3 de 83 votos
Cocina: ChilenaDificultad: Intermedia
Porciones

5

platos
Tiempo de preparación

1

hour 
Calories

262

kcal

¿Te gustaría aprende a cocinar un exquisito charquicán? Atentos porque aquí te traemos la mejor receta y más fácil receta de este gran plato chileno.

Ingredientes

  • 1 taza de zapallo en cubos pequeños

  • 4 papas medianas, peladas y en cubos pequeños

  • 1 zanahoria, pelada y en cubos pequeños

  • 1 ½ tazas de arvejas congeladas

  • 1 ½ tazas de granos de choclo congelado

  • 2 tazas de caldo de vacuno

  • Sal y pimienta

  • 3 cucharadas de aceite vegetal

  • 1 cucharada de ají color o paprika dulce

  • ½ taza de charqui de caballo picado

  • 1 cebolla mediana, picada

  • 1 cucharada de orégano seco

  • 1 ½ cucharaditas de pimienta de canelo molida

  • Cebollitas en escabeche (optativo)

Instrucciones

  • En una olla grande hervir juntos el zapallo, papas, zanahoria, arvejas, choclo y caldo. Sazonar con sal y pimienta, reducir el calor y cocinar a fuego bajo parcialmente cubierto, 15 minutos.
  • Mientras, en un sartén grande calentar el aceite y ají color a fuego medio; agregar la carne de vacuno y cebolla y saltear hasta dorar, 5 minutos. Añadir el orégano, pimienta de canela, sal y pimienta y cocinar, revolviendo, 3 minutos más.
  • Incorporar la mezcla de carne a la de verduras y cocinar destapado a fuego muy bajo hasta que el líquido se evapore.
  • Antes de servir con un tenedor o cuchara de madera aplastar ligeramente las verduras.
  • Servir caliente con cebollitas en escabeche, si se desea.

Video

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