Charquican— Chilean

Ingredients

• a pint of fresh or left-over meat
• salt
• pepper
• chopped onion
• a half cup of peas
• a half cup of string beans
• a half cup of tomato
• a half cup of squash
• two ears of corn
• two or three potatoes

Method

1. 1

   Season meat with salt, pepper, onion, and chile powder.

2. 2

   Add peas, string beans, tomato, squash, and chopped corn.

3. 3

   Add broth and simmer until vegetables are cooked.

4. 4

   Add boiled quartered potatoes.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 39. The excerpt below is the record exactly as published.

add a cup of tomatoes, a large sliced onion and enough hot water to make a thick gravy. Season highly with salt and paprika and simmer all together ; then add the beans and pork and cook for a few moments more. Pour into an earthenware platter, sprinkle with cheese and bake until brown. 261. CHALUPE— MEXICAN Mix a generous cup of tamale meal, or kornlet, with a tablespoon of melted lard, or butter, half a teaspoon each of salt and chile powder and enough hot water to soften to a thick smooth paste. Line small, well greased gem pans with the mixture, using the back of a wet spoon to form into shallow cups. Brush with melted lard and bake. ;6 ENTREES AND LUNCH DISHES Cut fine a small piece of choriza (Mexican sausage), or use pork sausage fried with garlic ; add a chopped egg, a slice of onion, chopped, and a few stoned ripe olives, cut up. Simmer for a few minutes in half a cup of beef broth, sea- soned with chile powder and a little vinegar. Thicken with a dozen blanched almonds chopped and pounded, pour into the little cups and serve. 262. CHANFAINA OF LIVER— SPANISH Scald a pound of lamb's liver, cut in cubes, for three min- utes, then drain. Soak a cup of stale bread in hot water and squeeze dry ; mix with an onion, a branch of parsley, two sprigs of mint, all chopped fine, a pinch of cloves, cinnamon, Spanish saffron, a tablespoon of olive oil, a cup of broth, salt and tobasco sauce. Heat, add the liver and bring to a boil, then serve. 263. CHARQUICAN— CHILEAN Season a pint of fresh or left-over meat, chopped fine, with salt, pepper, chopped onion and a little chile powder. Add a half cup each of peas, string beans, tomato, squash and two ears of corn chopped through the cob in half-inch lengths. Add a little broth and simmer until the vegetables are cooked ; then add two or three potatoes

Cook this with the app: pantry check, scaling, and the assistant.