Entree: Bolivia – Charque de Llama (Salt-cured, sun-dried llama meat used as a hearty jerky or rehydrated meat in Andean dishes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Total 2 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) charque de llama (salted, sun-dried llama meat), cut into 1–2 inch (2.54 to 5.08 cm) pieces
- 2 tbsp (30 ml) vegetable oil or rendered lard
- 1 large onion, finely chopped (about 8 oz (225 g))
- 2 cloves garlic, minced (about 0.2 oz (6 g))
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground paprika or aji amarillo paste
- 1 cup (240 ml) water or light beef broth
- 1 bay leaf
- 1 lb (454 g) waxy potatoes, boiled and halved for serving
- Fresh cilantro or chopped green onion for garnish
- Salt only if needed after desalting

Show original ingredient measurements

- 1 lb (454 g) charque de llama (salted, sun-dried llama meat), cut into 1–2 inch pieces
- 2 tbsp (30 ml) vegetable oil or rendered lard
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 2 cloves garlic, minced (about 0.2 oz / 6 g)
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground paprika or aji amarillo paste
- 1 cup (240 ml) water or light beef broth
- 1 bay leaf
- 1 lb (454 g) waxy potatoes, boiled and halved for serving
- Fresh cilantro or chopped green onion for garnish
- Salt only if needed after desalting

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the charque pieces in a bowl and cover with warm water; soak 2–4 hours, changing the water once or twice to remove excess salt. Drain, then place the charque in a pot with 1 cup (240 ml) water and the bay leaf and simmer gently 45–60 minutes until tender; drain and shred or cut into bite-sized pieces.
2. Heat oil or lard in a skillet over medium heat, sauté the onion until soft, add garlic, cumin, and paprika or aji amarillo and cook 1 minute. Add the shredded charque, stir to combine, add a splash of the simmering liquid or broth to moisten, and cook 5–8 minutes until flavors meld and liquid reduces. Serve warm with boiled potatoes and garnish with cilantro or green onion.

1. Place the charque pieces in a bowl and cover with warm water; soak 2–4 hours, changing the water once or twice to remove excess salt. Drain, then place the charque in a pot with 1 cup water and the bay leaf and simmer gently 45–60 minutes until tender; drain and shred or cut into bite-sized pieces.
2. Heat oil or lard in a skillet over medium heat, sauté the onion until soft, add garlic, cumin, and paprika or aji amarillo and cook 1 minute. Add the shredded charque, stir to combine, add a splash of the simmering liquid or broth to moisten, and cook 5–8 minutes until flavors meld and liquid reduces. Serve warm with boiled potatoes and garnish with cilantro or green onion.