Peruvian Olluquito con Charqui

Ingredients

• 500g (1.1 lb) olluco, peeled and cut into thin strips 500g (1.1 lb) olluco, peeled and cut into thin strips
• 200g (7 oz) beef jerky, thinly sliced 200g (7 oz) beef jerky, thinly sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon aji amarillo paste (Peruvian yellow chili pepper paste) 1 teaspoon aji amarillo paste (Peruvian yellow chili pepper paste)
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 28g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Soak the beef jerky in warm water for 30 minutes to remove excess salt. Drain and set aside.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the beef jerky to the skillet and cook for 5 minutes, stirring occasionally.
4. 4.
   Add the olluco strips to the skillet and cook for an additional 10 minutes, or until the olluco is tender.
5. 5.
   Stir in the ground cumin and aji amarillo paste, and season with salt and pepper to taste.
6. 6.
   Cook for another 5 minutes, allowing the flavors to meld together.
7. 7.
   Remove from heat and garnish with fresh cilantro or parsley.
8. 8.
   Serve hot with steamed rice or boiled potatoes.

Treat your ingredients with care...

• Olluco — Make sure to peel the olluco before cutting it into thin strips. The slimy texture of the olluco is normal and adds to the dish's authenticity.
• Aji amarillo paste — If you can't find aji amarillo paste, you can substitute it with a mix of yellow bell pepper and a small amount of chili powder for a similar flavor.

Tips & Tricks

• To enhance the smoky flavor, you can briefly toast the beef jerky in a dry skillet before adding it to the dish.
• If you prefer a spicier version, you can increase the amount of aji amarillo paste or add a pinch of cayenne pepper.
• Serve Olluquito con Charqui with a side of salsa criolla, a traditional Peruvian onion and tomato salad, to add a refreshing contrast to the dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Feel free to experiment with different herbs for garnish, such as mint or basil, to add your own twist to the dish.

Serving advice

Serve Olluquito con Charqui hot, accompanied by steamed rice or boiled potatoes. The dish is best enjoyed family-style, allowing everyone to help themselves and savor the flavors together.

Presentation advice

Present the Olluquito con Charqui in a vibrant serving dish, allowing the bright yellow olluco and dark charqui to stand out. Garnish with a sprinkle of fresh cilantro or parsley for a pop of color.