Kidneys with white wine get tasty with the charqui crushed, that is to say, this meat dried at the sun, and then smashed in a mortar, before baking. You can eat it as hors d‘oeuvre or main course.
for 2 portions
SALT AND PEPPER
THYME AND FRESH ROSEMARY
BLACK PEPPER IN GRAINS
CHARQUI OR ROASTED MEAT
Clean kidneys, cut lobes and sour in a recipient with water and vinegar till covered, during 30 minutes in the refrigerator. Cut scallions, garlic and parsley. Toss finely in butter, add kidneys, season as desired and cook 5 minutes. Deglaze with white wine, cook 3 minutes and serve juicy. Hydrate charqui, crumble finely and take to oven about 10 minutes. You can replace crumbled roasted meat and dry in soft oven.
Wash potatoes well. Boil in water with salt with their skin till they are tender, remove from water and save. In a mortar grind pepper, thyme and rosemary. Dry potatoes, smash and fry. Serve hot with scented salt.
Serve potatoes broken in circle at the center the kidneys and the baked charqui at the top.
Charqui is the name that ancient inhabitants gave to dried meat and it can be made with different meats with low fat and boneless. Meat is cut in fine beefs with sea salt, is covered and pressed or squeezed with a superior weight. Then it is exposed to the sun during about 15 days, protecting it from insects and the night’s dew. Pressing and salting is repeated several times. It is conserved dry, in a fresh place, it is a classic in the stocks of the small farmers.
Charquican is a stew cooked in several provinces, where there is a main ingredient, the charqui meat. It is dried at the sun, a conservation method very useful since times when artificial refrigeration didn’t exist. To add charqui in preparations, it has to be hydrated again.
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