Makes: Serves 4
Preparation Time: 1 hour
Level: Easy
INGREDIENTS
- 1 KG OF DESALTED CHARQUE
- 2 TABLESPOONS OF CORN OIL
- ½ ONION, CUT INTO STRIPS
- 1 GARLIC CLOVE, MINCED
- 2 PEELED AND DESEEDED TOMATOES, CUT INTO CUBES
- ½ BUNCH OF PARSLEY
PREPARATION
Cook the charque exchanging the water at least twice, until tender. Shred and braise in oil; add onions, garlic, and tomato. Wait until the tomato releases a bit of its juices, add the parsley, and serve.
IN DETAIL: The dish’s tongue-in-cheek name comes from Portugal, where often it is made with the leftovers from the previous day. The previous day’s cod, potatoes and vegetables are the traditional ingredients found across the Atlantic. Here, the charque based recipe took root.
