About this dish
Sun-dried, salted llama or beef jerky, traditionally rehydrated and fried before serving.
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Ingredients
🥩500g dried salted beef or llama meat
🌽2 cups hominy corn
🥔4 potatoes
🥚4 eggs, fried
Method
Serves 31
Soak the dried meat briefly, then shred into thin strips.2
Fry the shredded meat until crisp at the edges.3
Boil the hominy and potatoes separately until tender.4
Plate the fried meat with hominy, potato, and a fried egg.5
Serve with llajwa sauce.✓ What Makes it Authentic
Charque is a traditional Andean preserved meat, historically made from llama, an ancient preservation method predating refrigeration.
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