Entree: Bolivia – Central Culinary Region – Charque de Llama (Salt-cured, sun-dried llama meat that is rehydrated and simmered with potatoes and native spices)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
1 hr
Additional
2 hrs
Total
3 hrs
Ingredients
- 1 lb (454 g) charque de llama (salt-cured, sun-dried llama meat), cut into 1–2 in (2.5–5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, diced — about 7 oz (200 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 ml) aji amarillo paste or 1–2 aji amarillo peppers, seeded and chopped (approx. 15 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 bay leaf (approx. 0.5 g)
- 1 cup (240 ml) beef or vegetable stock
- 2 lb (900 g) waxy potatoes (such as Yukon Gold), peeled and cut into 1 in (2.5 cm) cubes
- Salt to taste after soaking (charque is usually very salty)
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- Lime or bitter orange wedges to serve
Instructions
1. Place the charque pieces in a large bowl and cover with cold water. Soak 1–2 hours, changing the water once or twice to remove excess salt; drain.
2. Transfer soaked charque to a pot, cover with fresh water, bring to a simmer and cook 30–40 minutes until meat is tender. Drain, reserve 1 cup (240 ml) cooking liquid, and shred or pull the meat into bite-sized pieces.
3. In a large skillet or casserole over medium heat, warm the vegetable oil. Add the onion and cook 4–5 minutes until softened and translucent.
4. Add the garlic, aji amarillo paste, cumin, oregano, and bay leaf; cook 1–2 minutes until aromatic.
5. Add the shredded charque and stir to coat in the aromatics; pour in the reserved cooking liquid or stock and bring to a simmer.
6. Add the cubed potatoes, reduce heat to medium-low, cover, and simmer 15–20 minutes until potatoes are tender and the sauce has reduced, stirring occasionally. Remove bay leaf.
7. Taste and adjust seasoning carefully (charque may still be salty); finish with chopped cilantro or parsley and serve with lime wedges and toasted corn or rice if desired.
