Sun is one of the permanent ingredients of this region. Thanks to its heat, charqui is elaborated, being the base of this stew made with capia corn flour.
for 5 persons
| 1 kg. | CHARQUI |
| 200 g. | ONION |
| 100 g. | RED PEPPER |
| 2 cloves | GARLIC |
| 3 units | TOMATO (medium-sized) |
| 200 g. | SMALL POTATO (plain potato) |
| 150 g. | CAPIA CORN FLOUR |
| 2 units | CARROT |
| 2 teaspoons | SALT |
| 1 teaspoon | GRINDED BLACK PEPPER |
| 2 teaspoons | PAPRIKA |
Broth
| 2 cloves | GARLIC |
| 2 sticks | PARSLEY |
| 2 plants | LEEK |
| 1 plant | CELERY |
| 1 unit | CARROT (medium-sized) |
| 2 units | LAUREL LEAF |
Broth
In a pot, add water, salt, laurel leaves, and the vegetables for the broth. Place on heat and when water starts to boils, add the charqui. Cover the pot and leave boiling 40 minutes at high heat.
** PROCEDURE:**
Put a drop of oil in a pan, then toss onions, red pepper and garlic. Add the charqui already flaked, together with two cups of broth and the capia corn flour. Slice tomatoes in small cubes removing the seeds. Season with paprika and black pepper. Peel and slice carrots. Cut potatoes in halves and add them to the pan. Cook at medium heat and cover the pan during 30 minutes.
Once the charqui is flaked, don’t add salt.
The “chalona” is mutton bones and flesh dried to the sun with salt. Charqui is made of cow meat or of llama, but without bones, also dried to the sun with salt. In both cases they are eaten in stews or soups and they must be soaked to tender the meat, and then, in some cases, a slight toast can get a particular and tasty flavor.
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