Chile is a country blessed with many riches, including an incredibly wide variety of sources of food from both land and water. The resulting Chilean cuisine offers many outstanding dishes which are a delight for visitors to discover.
Selected for today’s posting is the charquican, a beef stew with a long history in Chile. Originally made with dried and salted llama meat, the dish is prepared nowadays with minced beef and topped with a fried egg.
Charquican recipe from Food.com:
1 lb meat (anything left over is good, ground roasted best)
2 ears corn, cut off cob and very finely ground
1 lb assorted fresh vegetable
2 tablespoons lard (or vegetable oil)
2 cups broth (beef, chicken, or vegetable)
1 teaspoon oregano
chili pepper (of your choice or cayenne pepper)
8 potatoes, cut into rough chunks
1 onion, chopped
4 -6 eggs (1 egg per serving)
1 First, fry meat in lard or oil with the onion, corn, chile peppers, salt and oregano.
2 When the onion is soft, add the potatoes, vegetables and broth.
3 Let simmer until the vegetables are cooked.
4 Serve with a fried egg on top of each serving.
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