Charquicán (Charquicán) — Chilean Beef and Vegetable Hash

• 450 glean beef chuck steak (trimmed and cut into 1 cm cubes)
• 60 gcharqui or lean dried beef (rinsed, patted dry, and finely shredded)
• 30 mlolive oil
• 1large yellow onion (finely diced)
• 3 clovegarlic (minced)
• 1.5 tspground cumin
• 1.5 tspdried oregano
• 2 tspají de color or sweet paprika
• 0.5 tspmerkén (Chilean smoked chile, optional but traditional in southern-style versions)
• 8 gfine sea salt
• 0.5 tspground black pepper
• 600 gwaxy potatoes (peeled and cut into 2 cm cubes)
• 500 gzapallo squash or kabocha squash (peeled, seeded, and cut into 2 cm cubes)
• 2medium carrots (cut into 1 cm dice)
• 180 ggreen beans (trimmed and cut into 2 cm lengths)
• 240 gchoclo corn kernels (fresh or frozen corn kernels)
• 150 ggreen peas (fresh or frozen)
• 500 mlgluten-free low-sodium beef stock
• 6large eggs
• 8 sprigcilantro (leaves chopped)
• 180 gpebre (for serving alongside the charquicán)

Instructions

1. 1

   Prepare all vegetables before heating the pot, because charquicán cooks best when the potatoes, zapallo, carrots, green beans, choclo, and peas are added in a steady sequence. If using very salty charqui, soak it in 250 ml cold water for 10 minutes, drain it well, and reduce the measured salt by 2 g.

2. 2

   Heat 30 ml olive oil in a wide heavy pot over medium-high heat until it shimmers. Add the beef cubes and charqui, spread them in one layer, and brown for 6 minutes, turning only after the first side has taken on color.

3. 3

   Reduce the heat to medium and add the diced onion with 2 g of the measured salt. Cook for 8 minutes, scraping up browned bits, until the onion is soft and lightly golden rather than dark brown.

4. 4

   Add the garlic, cumin, oregano, ají de color, merkén, black pepper, and the remaining 6 g salt. Stir for 60 seconds so the spices bloom in the fat and perfume the meat, but do not let the garlic scorch.

5. 5

   Add the potatoes, zapallo squash, and carrots, then pour in 500 ml beef stock. Bring the pot to a firm simmer, cover it, and cook for 18 minutes, stirring twice so the squash begins to soften without sticking.

6. 6

   Add the green beans, choclo corn kernels, and peas, then cover again and simmer for 10 minutes. The mixture should resemble a thick Chilean guiso rather than a soup, with a heartiness reminiscent of cazuela vegetables but mashed into a rustic hash.

7. 7

   Use a potato masher to crush about half of the potatoes and zapallo directly in the pot, leaving visible chunks of meat and vegetables. Simmer uncovered for 5 minutes, stirring often, until the charquicán is spoonable and cohesive but not dry.

8. 8

   While the hash thickens, fry the eggs in a nonstick skillet over medium heat for 3 to 4 minutes, using the residual fat from the pan or 5 ml additional oil if needed. The whites should be set and the yolks should remain soft enough to run into the charquicán.

9. 9

   Taste the finished charquicán and adjust only with the measured seasoning already in the pot by stirring thoroughly before serving. Spoon it into warm shallow bowls, top each portion with 1 fried egg, scatter with chopped cilantro, and serve with pebre on the side.