Olluquito recipe with meat

The olluquito with meat is one of the most representative dishes of Peruvian food. It is a stew made with one of the oldest tubers in Peru: the olio. This dish is one of the most used when it comes to putting together the weekly menu of Peruvian homes and also, it has always been a dish that has known how to conquer other parts of the world.

Originally this dish was made with this tuber, which looked like a smaller yellow potato, along with charqui, which is nothing less than dehydrated beef with plenty of salt. Over the years, the original recipe is still valid in various regions of Peru, but it is also a recipe that has been able to adapt to each season, place or time of day. we teach you how to cook olluquito with meat. Try this delicious dish!

Ingredients to make Olluquito with meat:

• 1 kilogram of oleos
• 300 grams of beef
• 1 unit of onion
• 1 tablespoon minced garlic
• 3 tablespoons of panda chili paste
• 2 bunches of parsley
• 4 tablespoons vegetable oil
• salt, pepper, cumin and oregano

How to make Olluquito with meat:

1. To begin with, rinse the oleos with cold water and then use a potato peeler to remove the skin from each olio. Finally, with a grater, try to julienne the olio, as you can see in the image. Also prepare the onion and the minced meat in small pieces together with our pasta for the dressing.
2. Tip: if you buy olio already grated, try to rinse it only once, so the tuber won’t lose its texture and flavor.
3. Heat the oil in a pot and when it is very hot, place the previously minced and seasoned beef there.
4. Remove the meat and reserve. In the same cooking oil as the meat, now add the onion and let it cook for about 3 minutes. Then add the minced garlic and cook for about 2 more minutes.
5. Now add the chili paste over low heat and sauté until fully cooked
6. After cooking our dressing, it is time to add the grated olio, the previously sealed meat and half of our chopped parsley. Here too add salt, pepper, cumin and oregano to taste. Finally, lower the heat to a minimum, cover the pot and let it cook for approximately 15 minutes.
7. Tip: Personally, I do not see the need to add water in this step, since the olio tends to release its own water and this will prevent it from drying completely.
8. After 15 minutes, test if the olio is already cooked. It should have a consistent but soft texture when biting. If you feel that there is still a little more to go, cover the pot again and let it cook for a few more minutes. In this step you should notice that the olio has released its own liquid.
9. Rectify the salt, add the other part of chopped parsley to aromatize and it will be ready to eat. You can serve this rich Peruvian olluquito with meat accompanied by a portion of white rice.