Miner’s carraca soup is a hearty Chilean stew from Andacollo made with shredded goat jerky, potatoes, eggs, and vegetables — cooked in under 70 minutes and served immediately in individual bowls.
The miner’s carraca soup, or carraca minera, is a traditional dish from the Andacollo commune in Chile. It was typically prepared by miners when they didn’t bring a meal or weren’t provided with food at the mine.
Contents
How to make Miner’s Carraca Soup?
Miner’s carraca is made with goat jerky, sliced onions, potatoes, eggs, and parsley, designed to be consumed immediately after preparation.
Nutritional facts
Each serving of miner’s carraca contains approximately 350 calories, 30 g of carbohydrates, 18 g of fats, 15 g of proteins, 4 g of fiber, 3 g of sugars, 140 mg of cholesterol, and 400 mg of sodium.
Chilean Miner’s Carraca recipe
Preparation: 30 minutes
Cooking: 40 minutes
Servings: 6 people
Ingredients
- 250 g of goat dried meat
- 4 beaten eggs
- 4 tablespoons of oil
- 4 peeled potatoes
- 2 garlic cloves, minced
- 1 sliced onion
- 1 green bell pepper cut into strips
- 1 red bell pepper cut into strips
- 1 carrot, sliced
- 1 teaspoon of oregano
- Finely chopped parsley
- Salt
- Pepper
Instructions
- Preheat the oven to 200°C (392°F). Place the goat jerky on a baking tray and roast it for 10 minutes or until slightly toasted. Remove from the oven, shred it into thin strips, and discard any tough parts. Set aside to cool.
- In a large pot, heat the oil over medium heat. Add the onion and sliced bell peppers, and sauté for about 5 minutes, ensuring the vegetables don’t brown. Add the shredded jerky, oregano, and sliced carrot. Stir and cook for a few minutes to integrate the flavors.
- Add the potatoes and garlic, mixing everything well. Pour enough boiling water to cover all the ingredients, then season with salt and pepper to taste. Bring the mixture to a boil, reduce the heat, cover the pot, and simmer for 30 minutes or until the potatoes are tender.
- Pour in the beaten eggs and stir until the eggs slightly thicken the broth. Serve the miner’s carraca hot in individual bowls, garnished with finely chopped parsley on top.
Additional Tips
Toast the goat jerky for deeper flavor
Roasting the jerky in the oven at 200°C for 10 minutes before shredding intensifies its smoky flavor and makes it easier to pull apart into thin, tender strips.
Add the eggs to thicken, not to scramble
Pour the beaten eggs slowly into the hot broth while stirring constantly. The goal is a lightly thickened soup, not scrambled eggs. Reduce the heat if the broth is boiling vigorously before adding them.
Nutritional benefits of miner’s carraca
Miner’s carraca is a protein-rich dish with essential nutrients from goat jerky, eggs, and vegetables, supporting muscle repair, immune health, and sustained energy. Its fiber content and low sugar levels make it a wholesome, balanced meal.
| Original ingredient | Substitution and notes |
|---|---|
| Goat charqui (jerky) | Beef charqui — most common; similar texture, slightly milder |
| Goat charqui | Desalted smoked pork — coastal variation of the same dish |
| Potatoes | Sweet potatoes — adds natural sweetness to the broth |
| Green bell pepper | Ají amarillo (deseed) — traditional Andean heat and color |
| Beaten whole eggs | Egg whites only — lighter texture, lower cholesterol |
Frequently Asked Questions (FAQs)
1. What is carraca comida chilena?
Carraca is a traditional miner’s soup from Andacollo, Chile, made with goat jerky, potatoes, eggs, and vegetables. The name also refers to the ratchet tool miners used, reflecting the resourcefulness behind this improvised meal.
2. Can I substitute goat jerky with another dried meat?
Yes. Beef charqui (dried meat) is a common substitute and gives a slightly different but equally authentic flavor. Avoid commercial seasoned jerky, as its added salt and spices can overpower the homemade broth.
3. How do I serve miner’s carraca?
Serve hot in individual bowls, garnished with freshly chopped parsley. It pairs well with crusty bread or hallullas. It is designed to be consumed immediately after preparation.
4. Where does carraca soup come from?
Carraca soup originates from the Andacollo commune in Chile’s Coquimbo Region, where miners created it as a quick, nourishing meal when no other food was available at the mine.
History of Miner’s Carraca
Carraca minera originated in the mining camps of Andacollo, a historic gold and copper mining town in Chile’s Coquimbo Region. Miners who arrived without food would improvise a meal from whatever was available: goat charqui, potatoes, eggs, and herbs found nearby. The dish became a symbol of the mining culture’s resilience and resourcefulness, and it is still prepared today in the Andacollo area during the annual celebration of Our Lady of the Rosary, one of the largest religious festivals in Chile.
Did you know?
The word carraca also refers to a tool used to tighten or loosen bolts or nuts. It has two settings — tightening and loosening — much like the adaptability miners showed when creating this hearty meal.
