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Tacna-Style Charquicán with Ricardo Rondón
by Giacomo Bocchio
recipe hard Peruvian

Tacna-Style Charquicán with Ricardo Rondón

A traditional Andean stew from Tacna, Peru, made with charki (dried llama meat), chalona (dried lamb), librillo (beef tripe), and malaya (flank steak), simmered in a rich ají panca sauce.

1440m Prep
165m Cook
26h 45m Total
6 Servings
peruvian tacna stew charki chalona tripe aji-panca slow-cooked regional andean disappearing-dish

Ingredients

  • 300 g charki (dried salted llama meat) (toasted, then desalted overnight)
  • 300 g chalona (dried salted lamb) (toasted, then desalted overnight)
  • 400 g librillo (beef bible tripe) (pre-cooked 2 hours, cut thick)
  • 400 g malaya (beef flank steak) (simmered 2 hours, shredded)
  • 600 g small cocktail potatoes (peeled, pre-cooked)
  • 150 g ají panca quemado paste
  • 2 medium onion (sliced en pluma)
  • 4 cloves garlic (finely chopped)
  • 2 tsp dried oregano (toasted, crumbled)
  • 0.5 tsp ground cumin
  • 3 tbsp vegetable oil
  • 500 ml malaya cooking broth
  • 12 whole Tacna black olives (pitted, for garnish)
  • 1 handful fresh celery leaves (for garnish)

Steps

  1. 1
    Day ahead: toast charki and chalona over flame, then desalt overnight in cold water in the fridge.
  2. 2
    Day ahead: simmer malaya 2 hours until tender, shred, reserve broth. Cook librillo 2 hours in vegetable broth, cut thick.
  3. 3
    Drain and chop desalted charki and chalona. Reserve chalona bone. Cook potatoes in salted water, drain.
  4. 4
    Heat oil, sauté onion en pluma with chalona bone until caramelized. Remove onion, keep bone.
  5. 5
    Add garlic, cook until coloring, immediately add ají panca paste. Cook 10 min until fragrant.
  6. 6
    Add librillo, charki, chalona, coating in paste. Season with cumin and salt.
  7. 7
    Add shredded malaya and reserved broth. Bring to boil. Add toasted oregano, simmer 12-15 min.
  8. 8
    Add potatoes and reserved caramelized onion. Remove bone. Serve in deep bowls garnished with olives, celery leaves, oregano.

Nutrition (per serving)

480
Calories
42g
Protein
28g
Carbs
22g
Fat
4g
Fiber
Cultural Context
Charquicán is a disappearing dish from Tacna, Peru's southernmost heroic city, rooted in pre-Columbian preservation techniques. It uses ají panca quemado, a wood-fire-roasted chili paste iconic to Tacneño cuisine.
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Giacomo Bocchio
APRENDE A COCINAR CHARQUICÁN TACNEÑO CON RICARDO RONDÓN | GIACOMO BOCCHIO
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