Olluquito

Name: Olluquito
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 400 g olluco; 300 g charqui or beef; 1 aji amarillo; 1 handful huacatay; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Olluquito, a beloved dish from the Andean highlands, finds its place on tables during family gatherings and casual dinners alike. In this home-style rendition, the ingredients are measured as a Peruvian family cook would — by feel and instinct rather than precision. Generous in its use of local produce and meats, it captures the essence of Andean cooking with its earthy roots and vibrant spices.

The dish offers a hearty embrace of flavors, with the distinct earthiness of olluco tubers mingling with the smoky depth of charqui or beef. Aji amarillo adds a gentle warmth, while huacatay imparts a fresh, herbal note. The salt is sprinkled by hand, ensuring each bite is perfectly seasoned. Olluquito is a dish meant to be shared, served straight from the pot, inviting everyone to indulge in its rustic charm.

Ingredients

400 golluco
300 gcharqui or beef
1aji amarillo
1 handfulhuacatay
to tastefine sea salt

Method

Begin by cutting the 300 g of charqui or beef into small, bite-sized pieces. Season the meat generously with fine sea salt, ensuring each piece is well-coated. This step enhances the flavor and helps tenderize the meat as it cooks.
Heat a large, heavy-bottomed skillet over medium-high heat and add a generous amount of oil, enough to coat the bottom of the pan. Once the oil is shimmering, add the seasoned meat in a single layer. Allow the meat to brown deeply on all sides, turning occasionally. Look for a rich, dark color on the surface of the meat, which indicates that it is well-sealed and flavorful.
While the meat is browning, peel and slice the 400 g of olluco into thin, uniform strips. This ensures even cooking and allows the olluco to absorb the flavors of the dish.
Once the meat is browned, remove it from the skillet and set aside. In the same skillet, add the sliced olluco and cook, stirring occasionally, until it begins to soften and takes on a slightly translucent appearance.
While the olluco is cooking, finely chop 1 aji amarillo and a handful of huacatay. Add these to the skillet with the olluco, stirring to combine. The aji amarillo will add a mild heat and vibrant color, while the huacatay contributes a unique, herbal aroma.
Return the browned meat to the skillet with the olluco mixture. Add a small amount of water or broth to the pan, just enough to create a light sauce that will help the ingredients meld together. Reduce the heat to low, cover, and let the mixture braise gently until the meat is tender and the olluco is fully cooked, having absorbed the flavors of the aji and huacatay.
Taste the dish and adjust the seasoning with more fine sea salt if necessary. The final dish should have a balanced flavor, with the earthiness of the olluco complementing the savory meat and the aromatic herbs.
Serve the Olluquito hot, accompanied by rice, bread, or a simple salad. This dish is meant to be shared, reflecting the communal spirit of Peruvian home cooking.