Dinner · 50 min · peruvian

Olluquito con Charqui

A Peruvian dinner built around olluco and beef jerky — on the table in 50 minutes.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Olluco
• 8 oz Beef jerky
• 3 Ají amarillo
• 1 Yellow onion
• 4 cloves Garlic
• 1/3 cup Parsley
• 3 tbsp Vegetable oil
• 2 cups Beef stock
• 1 tsp Cumin
• 4 cups Cooked rice

Steps

1. Soak the jerky 20 minutes to soften, then shred finely. Slice the olluco into thin matchsticks — it cooks fast and stays pleasantly crisp.
2. Soften the onion and garlic 6 minutes; add the ají amarillo paste and cumin, cooking 4 minutes until brick-red and fragrant.
3. Add the jerky and olluco with the stock. Simmer 20 minutes until the olluco is tender but not mushy and the broth thickens.
4. Stir in most of the parsley and taste for salt — the jerky seasons aggressively.
5. Serve over rice with the remaining parsley on top. Andean comfort in a bowl.

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