Bolivian Charque recipe FRIED!! Beef with Potatoes, Corn & Cheese

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner while pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with health benefits, while vegetable oil is more economical.

Add one 12 oz bottle of beer to a deep pot and turn the heat on high to warm it up.

Lay the blank steak into the beer, cutting it to size if needed.

Add 2 teaspoons of cumin powder to the pot.

Add 1 and 1/2 teaspoons of beef bouillon.

Add 3 cups of water, just enough to cover the meat.

Add 2 tablespoons of coarse kosher salt.

Bring to a boil and let it cook for about 20 to 30 minutes.

In a separate pot, add corn, potatoes, and eggs with water and bring to a boil.

Let the eggs and corn cook for about 10 minutes before removing them from the pot.

Continue cooking the potatoes until they can be pierced easily with a fork.

Remove the meat from the pot and let it cool, ideally in the freezer for 10 to 15 minutes.

Once cooled, shred the meat by pulling apart at the grain.

Squeeze two limes into the bowl with the shredded meat and toss to coat.

Heat oil to 375°F for deep frying the meat.

Lower the meat into the oil slowly and fry until crispy and brown, cooking in batches if necessary.

Remove from oil and drain on a paper towel-lined pan, sprinkling with kosher salt before serving.

Cooking Techniques

Equipment Needed

Spice Level: