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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Charquicán Recipe

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This recipe for Charquicán is from Recipes from my Ancestors---Lara's Personal Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ K. Asiento de Picana
1 Cebolla Grande
4 Papas Grandes
¼ K. de Zapallo
2 Dientes de Ajo
½ Taza de Aceite
2 Cucharadas de Ají de Color
2 Cucharadas de Pimienta
1½ Cucharadita de Orégano
1 Pizca de Comino
1½ Cucharadita de Sal
Directions:
Directions:
Corte la carne en cubitos bien pequeños o muélalas gruesamente, fríala con aceite en una cacerola durante 10 minutos e incorpore las papas y el zapallo cortados en cubos, la cebolla en cuadritos, el ajo molido y los aliños; después de freir el conjunto por otros 10 minutos, agregue agua hirviendo hasta cubrirlo y cueza hasta que las papas estén bien cocidas. Muela las papas y el zapallo con una cuchara, para deshacerlos parcialmente.

Se sirve en platos individuales, regados con "la color" y acompañado de una cebolla y un ají verde escabechados.
Personal Notes:
Personal Notes:
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