---
title: "Chilean Llama Charqui Empanadas — Homemade Fried Empanadas Recipe"
description: "Versión en Español. Chilean empanadas de charqui de llama are fried empanadas filled with llama charqui (dried llama meat) that is rehydrated, boiled, shredded, and cooked with onion, ají de color, an..."
url: https://www.chileanfoodrecipes.com/chilean-fried-llama-charqui-empanadas-recipe/
date: 2026-09-27
modified: 2026-09-27
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-fried-llama-charqui-empanadas-featured.jpg
categories: ["Appetizers"]
type: post
lang: en
---

# Chilean Llama Charqui Empanadas — Homemade Fried Empanadas Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-empanadas-de-charqui-de-llama/)

![Chilean fried empanadas filled with llama charqui](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-fried-llama-charqui-empanadas-featured.jpg)*Homemade Chilean empanadas fritas de charqui de llama*

Chilean empanadas de charqui de llama are fried empanadas filled with llama charqui (dried llama meat) that is rehydrated, boiled, shredded, and cooked with onion, ají de color, and cumin, wrapped in a wine and lard dough. They take 12 hours of preparation, mostly chilling the filling, plus 45 minutes of cooking, and serve 6 people.

They are a specialty of northern Chile that brings together some of the best Andean culinary traditions of South America.

## How to Make Llama Charqui Empanadas?

The llama charqui is first rehydrated, boiled, and shredded to make the pino, or filling. It is sautéed with onion and spices, chilled overnight, and folded into dough discs that are fried until golden.

## Nutritional Information

Each serving of fried llama charqui empanadas contains approximately 350 kcal, 40 g of carbohydrates, 18 g of fat, 10 g of protein, 2 g of fiber, 5 g of sugars, 40 mg of cholesterol, and 400 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

## Homemade Chilean Empanadas de Charqui de Llama Recipe

**Preparation:** 12 hours
**Cooking:** 45 minutes
**Servings:** 6 people

### Charqui Filling Ingredients

- 150 g (5 oz) of llama charqui
- 2 tablespoons of oil
- 1 large onion, chopped
- 1 teaspoon of ají de color (sweet paprika)
- 1/2 teaspoon of cumin
- 1/4 cup of butter
- Fine salt
- Black pepper

### Charqui Filling Instructions

1. Place the charqui in a medium pot, cover with cold water, bring to a boil over medium heat, and cook for 20 minutes. Remove from the heat, drain the charqui, shred it, and keep both the meat and the cooking liquid.
2. In a nonstick skillet over medium heat, melt the butter with the oil and sauté the onion until translucent.

![Chilean charqui, dried meat for the empanada filling](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/07/chilean-charqui-dried-meat-for-canapes.webp)*Charqui*

1. Add the charqui, ají de color, and cumin, season with salt and pepper, and mix well, adding a little of the cooking liquid if the mixture is too dry. Remove from the heat, let cool, and refrigerate for 12 hours.

### Dough and Frying Ingredients

- 3 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup of lard
- 1/4 cup of white wine
- 1 teaspoon of baking powder
- Warm water
- Oil for frying

### Dough and Frying Instructions

1. On a clean, smooth surface, sift the flour, baking powder, and salt. Make a well in the center and add the lard, white wine, and a splash of warm water.
2. Mix with a wooden spoon, adding more water as needed to form a firm dough, and knead vigorously for about 5 minutes until smooth and pliable. Wrap it in a clean kitchen towel to keep it warm and let it rest for 15 minutes.

![Raw empanada dough discs ready to be filled](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/raw-empanada-dough-discs.jpg)*Empanada dough discs*

1. Divide the dough into 12 equal pieces and roll each one into a circle about 15 cm (6 in) in diameter and 3 mm (1/8 in) thick. Place a spoonful of charqui filling in the center of each disc, fold in half, and seal well.

![Hot oil for frying the charqui empanadas](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/hot-frying-oil-sopaipillas.jpg)*Frying oil*

1. Heat plenty of oil in a medium pot to about 160 C (320 F) and fry the empanadas for 4 to 5 minutes, until lightly golden on both sides. Drain on paper towels and serve hot.

## Additional Tips

### Caramelize the onion slowly

Cooking the onion slowly over low heat until lightly caramelized balances the saltiness of the charqui with sweeter, deeper notes.

### Keep the oil hot

Fry at 160 to 170 C (320 to 340 F) and do not overcrowd the pot, so the empanadas seal quickly, turn crisp, and absorb less oil.

### Chill the filling overnight

Resting the filling for 12 hours lets the flavors meld and makes it easier to fill the empanadas.

| Original ingredient | Substitute | Ratio | Flavor note |
| --- | --- | --- | --- |
| Llama charqui | Beef charqui (jerky) | 1:1 | Milder, less gamey |
| Lard | Vegetable shortening | 1:1 | Less savory flavor |
| White wine | Warm water with a little vinegar | 1:1 | Slightly less tender |
| Fried | Baked at 200 C, 20 minutes | Brush with egg | Lighter, less crisp |

## Frequently Asked Questions (FAQs)

### 1. Why is the charqui boiled first?

Charqui is dried and salted, so boiling it rehydrates the meat, softens it for shredding, and removes some of the salt.

### 2. Can I use beef charqui instead of llama?

Yes. Beef charqui or jerky works well, although llama charqui gives the characteristic flavor of northern Chile.

### 3. Why refrigerate the filling for 12 hours?

A long rest lets the spices meld with the meat and gives a firm, cold filling that is easier to fold into the dough.

### 4. Can I bake them instead of frying?

Yes. Brush them with beaten egg and bake at 200 C (392 F) for about 20 minutes, although they will be less crisp.

## What Is Llama Charqui?

Llama charqui is llama meat that has been salted and dried in the sun, an ancient Andean method of preserving meat that is still used in the altiplano of northern Chile.

## Llama Herding in Chile

Llamas have been raised in the Chilean altiplano for centuries for their meat, wool, and as pack animals, and they remain central to Aymara communities of the north.

## Did You Know?

In Chile, llamas live mainly in the altiplano between the Tarapacá and Antofagasta regions, although they are also found in the Magallanes region, including Navarino Island.

## Recommended

- [Homemade Charqui Dried Meat](https://www.chileanfoodrecipes.com/charqui-dried-meat-recipe/)
- [Chilean Andean Alpaca Pot Roast](https://www.chileanfoodrecipes.com/chilean-andean-alpaca-pot-roast-asado-de-alpaca-recipe/)
- [Chilean Calapurca Recipe](https://www.chileanfoodrecipes.com/chilean-calapurca-recipe/)
- [Traditional Atacama Patasca](https://www.chileanfoodrecipes.com/recipe-for-traditional-atacama-patasca/)