Toasted Chochoca Charquicán with Shredded Beef, Sautéed Digüeñes Mushrooms, and Roasted Tomato Pebre

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the tomatoes on a tray, coat them with 1 tablespoon vegetable oil, add a pinch of salt, and roast for 20 minutes until browned and soft. Remove and let cool slightly.

2. 2

   Meanwhile, heat a large pot over medium-high heat. Add 1 tablespoon vegetable oil and brown the beef chuck on all sides for 8 to 10 minutes. Season with half of the salt and half of the black pepper.

3. 3

   Add half of the diced onion and half of the garlic. Cook for 3 minutes. Stir in the paprika, cumin, half of the oregano, and the bay leaf. Cook for 30 seconds to bloom the spices.

4. 4

   Pour in the white wine and scrape the bottom of the pot. Add 600 ml (2 1/2 cups) hot beef broth. Once boiling, reduce the heat, cover, and simmer gently for 60 minutes, or until the beef is very tender.

5. 5

   Remove the beef from the pot and shred it with two forks. Strain or check the cooking liquid and reserve it. Discard the bay leaf.

6. 6

   In a dry skillet, toast the chochoca over medium heat for 3 to 4 minutes, stirring, until fragrant and lightly toasted. Set aside.

7. 7

   In the same pot, add 1 tablespoon vegetable oil. Add the remaining onion, red bell pepper, and a pinch of salt. Cook for 5 minutes until softened. Add the remaining garlic and cook 1 minute more.

8. 8

   Add the potato, winter squash, shredded beef, toasted chochoca, and 300 ml (1 1/4 cups) of the reserved broth. Cook over medium heat, stirring occasionally, for 20 to 25 minutes, until the potato and squash are very tender.

9. 9

   Mash the mixture partially with a wooden spoon or potato masher to create a thick charquicán texture while keeping some visible chunks. If needed, add a little more broth. Adjust with the remaining salt and black pepper and mix well.

10. 10

    For the pebre, peel or finely chop the roasted tomatoes and combine them with the scallion, half of the cilantro, the lemon juice, half of the merken, and a pinch of salt. Set aside.

11. 11

    Heat another skillet over medium-high heat with the remaining tablespoon of vegetable oil. Sauté the digüeñes mushrooms for 3 to 4 minutes with the remaining merken, the remaining oregano, and a pinch of salt, until just lightly browned and juicy.

12. 12

    Serve the charquicán hot and top each portion with sautéed digüeñes and a spoonful of roasted tomato pebre. Finish with the remaining cilantro on top.