When I was a child I remember the olluquito From my house, I didn't bring either jerky or shawls like I usually cook today, but minced meat and some white potato, but I loved it. He loved his little juice mixing with the fresh rice. I loved when the final parsley invaded every corner of my childhood summers with its aroma.
Over time I discovered that the olluquito had different interpretations depending on the home that welcomed it, I tried it with shrimp, with chicken, with pork, with potato or without it. But in the end that little flavor with its chili pepper and parsley always ended up being the same, it was always there to make us travel to the stew aroma that penetrated forever into our hearts. Get ready and enjoy this delicious recipe for homemade jerky Olluquito, very easy to prepare. Without more ... hands to the kitchen!
Olluquito with Charqui Recipe
Ingredients
- 200 grams of jerky meat
- 500 ml oil
- 1/2 kilo of ollucos
- 1/2 kilo of white potatoes
- 1 red onion, finely chopped
- 1 tablespoon minced garlic
- 1/4 cup of ají panca liquefied
- 1/4 cup of liquefied yellow pepper
- 1 hot pepper
- 1 branch of parsley
- 1 sprig of peppermint
- Salt to taste
- 1 pinch of pepper
- 1 pinch of cumin
Preparation of Olluquito with Charqui
- Let's start by making a dressing with a jet of oil, 1 finely chopped red onion, 1 tablespoon of ground garlic and cook for about 10 minutes.
- Add a quarter cup of blended chili pepper and a quarter cup of blended yellow pepper, salt, pepper and a pinch of cumin. Cook for 10 more minutes.
- Meanwhile, we chop 200 grams of beef steak into thin strips (if you can't find jerky easily). We add the meat to the dressing. Let's cook for a minute.
- Add 4 cups of ollucos cut in Julienne.
- Add a cup of white potato cut a little thicker than the olluco cut. We also add a branch of parsley, a slice of hot pepper, a sprig of mint and cover. We let the olluco cook and the juice takes body.
- Add a little more chopped parsley and that's it. You can accompany it with well grained white rice.
The olluquito goes well with pork belly, shrimp or chicken leg in strips. In case you do not want to prepare any of these variants, you can prepare it without a license.
Tips and secrets to make a delicious Olluquito with Charqui
- Remember ... When you buy the ollucos, that they are very hard and shiny, without bites or cracks. When washing them, it is preferable to use a small brush to remove traces of dirt.
- My little secret is to prepare a yellow chili smoothie with salt, lemon and a lot of chopped parsley at the end. This was added to the olluquito once my plate was served. Try it, it will be magical!
Did you know…?
El olluco It is a tuber native to the Sierra del Peru and the southern Andean region of Bolivia and Ecuador. It is more than 10000 years old in Peru and is part of its historical past and its millenary gastronomy. It is undoubtedly a healthy food due to its low calorie content and this thanks to its high proportion of water, about 80%. In addition, its colors are due to the high concentration of betalain, an antioxidant that prevents cell damage.
