Cusco's Charki Chew

The Cusco region in Peru is known for its rich culinary traditions. One such traditional dish is Charki Chew, a unique stew that reflects the fusion of indigenous and colonial influences. Originally, charki was used as a method to preserve meat, often alpaca or llama, by salting and drying it in the sun. This preservation technique dates back to the Incan Empire and has been adapted in modern times to include a wider variety of meats. Today, Charki Chew is made with either beef or alpaca jerky, paired with hearty ingredients like potatoes, corn, and flavorful spices that are reminiscent of Peru's diverse agricultural heritage.

Ingredients

• Beef Jerky - 300g
• Onions - 2, finely chopped
• Garlic - 4 cloves, minced
• Potatoes - 500g, diced
• Corn - 1 cup, kernels removed from cob
• Aji Panca - 2 tablespoons, paste
• Cumin - 1 teaspoon
• Oregano - 1 teaspoon
• Beef Broth - 4 cups
• Salt - to taste
• Pepper - to taste
• Vegetable Oil - 2 tablespoons
• Fresh Cilantro - to garnish

Preparation

1. Begin by soaking the beef jerky in water for at least 2 hours. This will help rehydrate the meat, making it easier to cook and more palatable.
2. Once the jerky is soaked, drain and cut it into small, bite-sized pieces.
3. In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onions and minced garlic, sautéing until the onions are translucent and fragrant.
4. Add the cut beef jerky to the pot, stirring well to mix with the onion and garlic.
5. Mix in the aji panca paste, cumin, and oregano. Cook for about 3 minutes to allow the spices to release their flavor.
6. Add the diced potatoes and corn kernels to the pot, stirring to combine.
7. Pour in the beef broth and bring the mixture to a simmer.
8. Cover the pot and let the stew cook for about 45 minutes, stirring occasionally, until the potatoes are tender and the flavors have melded together.
9. Season with salt and pepper to taste.

Cooking Process

The cooking time for Charki Chew can vary depending on the potency of your heat source and the specific ingredients used, but it typically takes about 1 hour in total. Start by soaking the beef jerky as mentioned in the preparation steps. This step should not be skipped as it is crucial for the end texture of the dish. Use a gentle simmer rather than a rolling boil to allow the flavors to develop fully without overcooking the potatoes or corn. The key is a thick, hearty stew where the jerky is tender and the potatoes have just started to break down, adding creaminess to the broth.

Enjoying The Meal

Charki Chew is best enjoyed hot, garnished with freshly chopped cilantro. It pairs well with Peruvian corn bread or a simple side of steamed quinoa. This dish is more than just a meal; it's a historical experience that brings the ancient traditions of the Andes right to your dining table. For a full authentic experience, consider serving with a side of chicha, a traditional Peruvian drink made from maize.