THE CHARKEKAN IS THE MAIN DISH OF ORURO

THIS DISH WAS INVENTED ABOUT 50 YEARS AGO, BUT MANY PEOPLE SAY IT WAS INVENTED BY THE URUS
COMMUNITY MANY MORE YEARS AGO.
THE CHARKEKAN WAS THE MAIN FOOD OF THE MINERS, THEY USED TO EAT THIS DISH AFTER WORKING BECAUSE
IT WAS THE ONLY FOOD THEY HAD TO EAT AND BECAUSE IT WAS CHEAP
IT WAS ORIGINALLY COOKED ONLY WITH LLAMA MEAT AND MOTE AND WAS ADDED OTHER INGREDIENTS SUCH AS
POTATOES AND CHEESE.
NOW SOME PEOPLE COOK IT WITH BEEF AND IN DIFFERENT WAYS.
NOW THE CHARQUKAN IS A DISH WELL KNOWN IN BOLIVIA AND ONE OF THE MOST DELICIOUS
 1. 800 Grams 2. 1/2 of oil 3. 8 Imilla
of Charque cup Potatoes 4. 8 Eggs

5. 1 kilograms 7. 500 grams

of cornmeal 6. Salt of cheese 8. Llajwua
A day before preparing the Charquekan, soak the Charque in a pot with enough water, this can remove all excess salt.
Remove the Charque from the water, rinse and let it drain. heat a pot with unsalted water, let it boil the Charque about 15
minutes. remove from the pot and spread the slices in a BATAN. to beat the necessary, until it can be easily dismembered with
the fingers, including the fat. you can also put the Charque in a plastic bag and hit the bag with a kitchen hammer on some sturdy
surface.
Meanwhile, let heat a pot with water and salt thoroughly wash the potatoes and add to the pot, with its peel. let cook 15 minutes
or until the potatoes are soft about to leave.
In the same water that cooked the potatoes lay eggs and boil 5 minutes or until these are endured.
Put a half cup of oil in a large pan, once hot, dry the Charque as best as possible before putting the oil, put all the Charque in the
pan, mixing until golden and crisp, remove from the pan and let drain in a metal strainer.
In the same frying pan the Charque put the cheese in slices (no more than 10 slices), let fry 1 to 2 minutes per side or until
slightly golden.
To warm up the cornmeal with a slotted spoon and to serve first the mote with the egg and the potatoes soon to put the Charque
in its top and two slices of cheese slightly fused, accompanies this plate with red llajuwa.
 It looks terrific.
It taste salty and spicy.
The meat is soft and crunchy.
The potatoes and the cornmeal are
soft and chewy.