Chilean Charqui Chupe — Homemade Chupe de Charqui Dried Beef Casserole

Versión en Español

Chilean charqui chupe, or chupe de charqui, is a thick creole casserole of shredded charqui, Chile’s sun dried beef, simmered with grated onion in butter and oil, thickened with bread crumbs soaked in cream, and baked in individual dishes over boiled potatoes and hard boiled eggs with a parmesan topping. It takes 20 minutes of preparation and 45 minutes of cooking, and serves 6.

Charqui is one of the most prized ingredients of Chilean creole cooking and very versatile in soups and stews, and this chupe is one of its most comforting uses.

How to Make Charqui Chupe?

Have every ingredient measured and set out before you start so you can follow the steps without interruption. The onion is softened, the pounded charqui is added and simmered in water to release its flavor, the soup is thickened with bread and cream, and it finishes in the oven over potatoes and eggs.

Nutritional Information

Each serving of charqui chupe contains approximately 350 calories, 30 g of carbohydrates, 20 g of fat, 15 g of protein, 4 g of fiber, 3 g of sugars, 80 mg of cholesterol, and 400 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Charqui Chupe Recipe

Preparation: 20 minutes
Cooking: 45 minutes
Servings: 6

Ingredients

• 2 cups of charqui (Chilean dried beef)
• 3 boiled potatoes
• 3 onions, grated
• 50 g (3½ tablespoons) of butter
• 2 hard boiled eggs
• 2 cups of sandwich bread crumbs
• ½ cup of cream
• ¼ cup of oil
• Parmesan cheese, grated
• Fine salt
• Black pepper

Instructions

1. In a pot, fry the grated onion in the oil and butter over medium heat until translucent. Add the shredded and pounded charqui and cook everything together, stirring constantly, for 2 to 3 more minutes.

2. Pour in 3 cups of cold water and bring to a boil over medium heat, then lower the heat and simmer for 20 to 30 minutes so the meat releases all its flavor.
3. In a small bowl, mix the bread crumbs with the cream and pour them into the soup. Season with salt and pepper to taste and cook, stirring constantly, until the mixture thickens slightly.

4. Preheat the oven to 180°C (356°F). Divide the potatoes and eggs among individual ovenproof dishes, pour the charqui soup over them, sprinkle with grated parmesan, bake until piping hot, and serve immediately.

Additional Tips

Soften the charqui

Soak the charqui in warm water with a splash of white wine vinegar for 10 minutes before shredding it. It softens the meat and brings out its smoky notes.

Add a fresh finish

A teaspoon of smoked paprika and some chopped fresh cilantro at the end add color and an herbal note that balances the richness of the chupe.

Serve it with bread

Bring it to the table hot in individual clay dishes with a piece of pan amasado, Chilean homemade bread.

Frequently Asked Questions (FAQs)

1. Can I replace the charqui?

You can use store bought dried beef or even cooked fresh beef in strips if you cannot find charqui, although the authentic flavor and texture of charqui give the dish its traditional character.

2. How do I soften the charqui even more?

Soak it before shredding and change the water several times to remove excess salt.

3. What is the best way to serve it?

Hot, in individual clay dishes, with a piece of pan amasado to balance the richness of the chupe.

Vitamins and Minerals

Charqui chupe provides vitamin B12 and iron, which are essential for red blood cell formation and oxygen transport, as well as phosphorus and zinc.

Did You Know?

Charqui was a staple both for Mapuche expeditions and for travelers crossing the Atacama Desert, since its low water content and high protein made it a long lasting, easy to keep source of energy.

Recommended

• Chilean Charqui Dried Meat Recipe
• Chilean Charqui Canapés Recipe
• Chilean Abalone Chupe Recipe
• Chilean Llama Charqui Empanadas Recipe