Receta de Chupe de Charqui

Chupe de Charqui – Receta paso a paso

En la cocina criolla chilena el charqui es muy apreciado como ingrediente principal en diversos platillos, como sopas o guisos.

La palabra charqui o charque proviene del vocablo quechua ch’arki y significa carne seca salada.

Generalmente se elabora a partir de carne de auquénidos, caprinos, bovinos o equinos, dependiendo de la zona y abundancia de animales.

Receta de Chupe de Charqui

3 de 42 votos
Categoría: EntradasCocina: ChilenaDificultad: Difícil


Tiempo de preparación


Calorias por porción



Aprende paso a paso cómo preparar un exquisito chupe de charqui 100% chileno.


  • 3 cebollas, ralladas

  • ¼ taza de aceite

  • 2 cucharadas de mantequilla

  • 2 tazas de charqui de cabrito o vacuno
    desmenuzado y golpeado para adelgazar

  • 2 tazas de migas de pan blanco

  • ¼ taza de crema fresca

  • Sal y pimienta

  • 3 papas, cocidas y en trozos

  • 2 huevos duros, en cascos

  • Queso parmesano rallado para espolvorear


  • En una olla freír la cebolla en aceite y mantequilla a fuego medio hasta que esté transparente.
  • Agregar el charqui y cocinar, revolviendo 2-3 minutos más.
  • Verter 3 tazas de agua fría y llevar a ebullición a fuego medio. Reducir el calor y cocinar a fuego bajo hasta que la carne desprenda su sabor (20-30 minutos).
  • En un pocillo mezclar las migas de pan con la crema y verter a la sopa. Condimentar con sal y pimienta y cocinar hasta que la mezcla espese ligeramente, revolviendo constantemente.
  • Precalentar el horno a temperatura alta (200°C).
  • Distribuir en recipientes individuales para horno las papas y huevos y verter la sopa de charqui.
  • Espolvorear la superficie con queso rallado y hornear hasta que la sopa esté muy caliente. Servir de inmediato.


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