Vegetables & legumes
Charquican
Peasant stew of mashed potatoes and pumpkin with meat and vegetables, crowned with a fried egg.
Gluten-free
Ingredients
- 400 g of ground beef
- 4 peeled potatoes in cubes
- 400 g of pumpkin in cubes
- 1 chopped onion
- 2 cloves of garlic
- 1 carrot in cubes
- 1 cup of shucked corn
- 1 cup of peas
- 1 tsp of paprika and 1 tsp of cumin
- 4 eggs for frying
- Salt, pepper and oregano
- 500 ml of hot water or broth
Step-by-step
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- Put the onion and the garlic in the mixing bowl. Chop 4 sec/speed 4. Add 30 g of oil and saute 7 min/120°C/spoon speed.
- Add the ground beef, paprika, cumin, salt and pepper. Cook 8 min/100°C/reverse/spoon speed.
- Add the potatoes, the pumpkin, the carrot and the hot broth. Program 25 min/100°C/reverse/spoon speed.
- Add the corn and the peas. Cook 10 min/100°C/reverse/spoon speed.
- With the ladle, mash the potatoes and the pumpkin a little to achieve the typical charquican texture.
- Adjust the salt and sprinkle oregano.
- Serve with a fried egg on top of each plate.
Tips
- Do not blend it with the blade; it should have a rustic texture.
- The fried egg with a soft yolk is the classic final touch.
- Pair with pebre and kneaded bread.
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