Charquisillo

Charquisillo is a traditional dish from Argentina's Mendoza region, known for its comforting fusion of rehydrated charqui (dried meat), rice, and vegetables, finished with a hint of spices. With influences from local and abundant produce, this version incorporates bell peppers and olive oil, creating a flavorful meal that is as culturally significant as it is delicious.

Ingredients

🥩 200g charqui dried beef or llama
🥓 70g panceta bacon, diced
🫒 2-3 tablespoons olive oil
🧅 1 medium onion, sliced/chopped
🌶️ 1/2 red bell pepper, chopped
🫑 1/2 green bell pepper, chopped
📦 2-3 cups vegetable broth
🍚 1 cup white rice
🥔 2-3 medium potatoes, boiled skin-on
🌶️ A pinch of paprika pimentón
🌶️ A pinch of crushed red pepper ají molido
🧂 Salt
🧄 1-2 stalks green onion, chopped green part only
💧 Boiling water for rehydrating charqui

Instructions

1- Rehydrate Charqui:

• Shred the dried charqui into small pieces and place it in a bowl.
• Pour boiling water over to cover.
• Add a pinch of salt and allow it to soak and rehydrate.

2- Prepare Ingredients:

• Dice the panceta.
• Slice the onion.
• Chop both bell peppers.
• Chop the green onions for garnish.

3- Sauté Panceta:

• In a large pot, heat olive oil over medium heat.
• Add panceta and sauté until it's crispy.

4- Cook Aromatics:

• Add onions to the pot.
• Cook until they turn translucent.

5- Incorporate Main Ingredients:

• Drain the rehydrated charqui and add it to the pot.
• Stir in the red and green bell peppers.

6- Season:

• Sprinkle pimentón and ají molido over the mixture.
• Stir to integrate the flavors.

7- Add Rice and Broth:

• Stir in dry rice.
• Ladle in enough hot vegetable broth to cover the mixture.

8- Simmer:

• Allow the pot to come to a simmer.
• Reduce the heat, cover, and let cook until the rice is tender and the liquid is absorbed, stirring occasionally.

9- Boil Potatoes:

• In another saucepan, boil potato wedges until tender.

10- Assemble and Garnish:
- Serve charquisillo in a bowl topped with boiled potato wedges.
- Garnish with chopped green onions and an extra sprinkle of pimentón or ají molido.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Equipment: Cutting board, chef's knife, large pot, saucepan, strainer, ladle, wooden spoon, gas stove, serving bowls

Cooking Tips

• Rehydrate charqui with broth for added flavor.
• Customize flavors with local ingredients.

#tradition #argentinecuisine #heartymeals #rice #soulfood #culturaldish

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Charquisillo