Chilean guachasca is a rustic country dish of potatoes, squash, and cabbage cooked with a sofrito of onion, grated carrot, garlic, and oregano, then lightly mashed like charquicán and served with fried chorizo. It takes 15 minutes of preparation and about 30 minutes of cooking, and serves 4.
Born in the rural home cooking of central and southern Chile, it is a humble, comforting dish made from inexpensive staples.
How to Make Guachasca?
A sofrito of onion, carrot, garlic, and seasoning is cooked first. The potatoes, squash, and chopped cabbage go into a pot with the sofrito and hot water and cook covered until soft, then are mashed coarsely and served with chorizo fried separately.
Nutritional Information
Each serving of guachasca contains approximately 310 kcal, 5 g of protein, 14 g of total fat (3 g of saturated fat), 20 mg of cholesterol, 42 g of carbohydrates, 4 g of sugars, and 360 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Guachasca Recipe
Preparation: 15 minutes
Cooking: 30 minutes
Servings: 4
Ingredients
- ½ small cabbage, chopped
- 1 kg of potatoes, diced
- 1 cup of diced winter squash
- 2 tablespoons of grated carrot
- ½ white onion, chopped
- 1 fresh chorizo or longaniza
- 1 garlic clove, crushed
- 1 pinch of dried oregano
- 3 cups (720 ml) of hot water
- Fine salt
- Black pepper
- Vegetable oil for frying
Instructions
- Heat the oil in a large skillet over medium heat until it shimmers but does not smoke. Sauté the onion, grated carrot, and garlic for 3 to 4 minutes until the onion is translucent. Add the oregano, salt, and pepper, cook for 1 more minute, and set the sofrito aside.
- In a large pot, combine the potatoes, cabbage, and squash with the sofrito. Add the 3 cups of hot water and cook over medium heat, covered, for about 20 to 25 minutes, stirring occasionally so nothing sticks.
- Once the vegetables are soft, mix gently and mash lightly with a wooden spoon, like charquicán, without turning it into a purée. Meanwhile, fry the chorizo in a separate skillet until well browned. Serve the guachasca hot with the fried chorizo.
Additional Tips
Add a creamy touch
For a creamier guachasca without much extra fat, stir in a spoonful of cream or a splash of whole milk at the end.
Finish with lemon
A squeeze of fresh lemon juice when serving adds an acidic note that balances the richness of the dish.
Choose a sweet squash
Butternut or camote squash is ideal, since its sweet flesh breaks down during cooking and makes the mash creamier.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Chorizo | Cooked lentils or chickpeas | 1 cup | Vegetarian |
| Fresh chorizo | Smoked longaniza | 1:1 | Smokier |
| Cabbage | Chard | Same amount | Softer, more tender |
| Water | Vegetable broth | 1:1 | More flavor |
Frequently Asked Questions (FAQs)
1. Can I make a vegetarian version?
Yes, leave out the chorizo and add cooked lentils or chickpeas for protein, or golden fried tofu or seitan for a vegan version.
2. Which squash works best?
Camote or butternut squash is ideal for its sweet flavor and soft texture, which breaks down while cooking and adds creaminess.
3. How do I store and reheat guachasca?
Keep it in an airtight container in the fridge for up to 3 days. Reheat over medium heat with a little water or broth, stirring so it does not stick.
4. How is guachasca different from charquicán?
Both are mashed vegetable dishes, but charquicán traditionally includes dried or ground beef and corn, while guachasca is based on potatoes, squash, and cabbage, usually without corn, and is served with sausage.
History of Guachasca
Guachasca has its roots in nineteenth century country cooking, when potatoes, cabbage, and squash were the backbone of the rural diet. Although similar to charquicán, it has a coarser texture and usually no corn.
What Is Guachasca?
Guachasca is a thrifty one pot mash of seasonal vegetables from the Chilean countryside, cooked with a simple sofrito and topped with fried sausage for flavor and protein.
Did You Know?
Cabbage is rich in antioxidant compounds and keeps for a long time, which is why it has always been a staple of economical country recipes like this one.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Mapuche Vegetable Stew Recipe
- Chilean Campesino Pork Causeo Recipe
- Chilean Papas con Luche Recipe
- Chilean Choripán Recipe
