Ingredients with Measurements:
- 1 lb. charque (dried beef)
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. vegetable oil
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- Salt and pepper to taste
- 12 corn tortillas
- Toppings: chopped cilantro, crumbled queso fresco, lime wedges
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Rinse the charque under cold water to remove excess salt. Place it in a large bowl and cover with water. Let it soak for at least 2 hours or overnight.
2. Drain the charque and shred it into small pieces.
3. In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
4. Add the shredded charque, diced potatoes, cumin, oregano, salt, and pepper. Stir well to combine.
5. Cover the skillet and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and the charque is crispy.
6. Warm the tortillas in a separate skillet or in the oven.
7. To assemble the tacos, place a spoonful of the charque and potato mixture on each tortilla. Top with chopped cilantro, crumbled queso fresco, and a squeeze of lime juice.
Time:
Preparation time: 2 hours (for soaking the charque)
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
Makes 12 tacos, serves 4-6 people
Nutritional information:
Calories per serving: 220
Total fat: 7g
Saturated fat: 2g
Cholesterol: 35mg
Sodium: 470mg
Total carbohydrates: 23g
Dietary fiber: 3g
Sugar: 2g
Protein: 16g
Substitutions for ingredients:
- Charque can be substituted with beef jerky or shredded beef.
- Queso fresco can be substituted with feta cheese or shredded cheddar cheese.
Variations:
- Add diced tomatoes or bell peppers to the charque and potato mixture for extra flavor and nutrition.
- Use flour tortillas instead of corn tortillas for a softer texture.
- Serve with a side of guacamole or salsa for dipping.
Tips and tricks:
- Soaking the charque in water helps to remove excess salt and soften the meat.
- Use tongs to flip the tortillas when warming them up to prevent them from breaking.
- To make the tacos more filling, add a spoonful of refried beans or rice to each taco.
Storage instructions:
Store the leftover charque and potato mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the charque and potato mixture in a skillet over medium heat until warmed through.
Presentation ideas:
Arrange the tacos on a platter and garnish with chopped cilantro and lime wedges.
Garnishes:
Chopped cilantro, crumbled queso fresco, lime wedges
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice, black beans, guacamole, salsa
Troubleshooting advice:
- If the charque is still too salty after soaking, rinse it again under cold water.
- If the potatoes are taking too long to cook, add a splash of water to the skillet and cover it with a lid to create steam.
Food safety advice:
Make sure to cook the charque and potato mixture to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Charque is a traditional South American dish made from dried and salted meat. It was originally created as a way to preserve meat for long periods of time without refrigeration.
Flavor profiles:
Savory, salty, slightly spicy
Serving suggestions:
Serve the tacos with a side of Mexican rice and black beans for a complete meal.
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Region: Mexican