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1
Soak the Jerky and the Chuno
20 Mins
Warm water, about 40°C (105°F)
Put the torn jerky strips in a bowl of warm water and the dried chuno in a second bowl of cold water. Leave both to soak for 20 minutes: the jerky softens enough to shred, and the chuno swells and turns pliable. Drain both well and pat the jerky very dry with a clean cloth.
Do not soak the jerky longer than 20 minutes or it turns soggy and will not crisp.
Done when: The jerky is pliable but still firm; the chuno has doubled in size and bends without snapping.
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2
Boil the Chuno and Mote
15 Mins
Boiling water, 100°C (212°F)
Put the soaked chuno in a pot of fresh water with half the salt and boil for 12 minutes, until soft right through. Add the cooked mote for the last 3 minutes just to heat it. Drain both and keep warm.
Boil the chuno in fresh water, not its soaking water, which tastes bitter.
Done when: A fork slides into the chuno with no resistance; the mote is hot and chewy.
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3
Boil the Eggs
10 Mins
Boiling water, 100°C (212°F)
While the chuno boils, lower the eggs into a small pot of boiling water and cook for 10 minutes. Move them to cold water, then peel once cool enough to handle.
Start the eggs in water that is already boiling so the shells peel cleanly.
Done when: The yolks are fully set and pale yellow all the way through.
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4
Shred and Fry the Jerky Crisp
8 Mins
Medium-high heat, about 180°C (350°F)
Pull the soaked jerky into thin shreds with your fingers. Heat the oil in a large frying pan over medium-high heat, add the jerky and garlic, and fry for 6 to 8 minutes, turning often, until the shreds are dark, dry and crisp at the edges.
Spread the shreds in a single layer and leave them alone for a minute at a time — constant stirring stops them crisping.
Done when: The shreds are dark brown, dry to the touch and shatter slightly at the edges.
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5
Make the Llajwa
5 Mins
No heat
While the jerky fries, mix the chopped tomato, onion and locoto in a small bowl with the rest of the salt. Mash lightly with a fork so the juices run, then leave for 5 minutes so the flavours meet.
Taste the llajwa before serving — the jerky is salty, so the sauce should be bright and sharp, not salty.
Done when: The tomato has released its juice and the sauce smells fresh and hot.
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6
Plate the Charquekan
5 Mins
No heat
Divide the chuno and mote between four plates, pile the crisp jerky on top, and lay the cheese and a peeled egg beside it. Spoon the llajwa over the jerky at the table, so each person takes as much heat as they like.
Serve the moment the jerky leaves the pan — it softens as it sits.
Done when: Each plate shows dark crisp jerky, white mote, soft chuno, pale cheese and a whole egg.
auto_awesome Finishing Touches & Plating
Eat charquekan with your hands and a fork, breaking the egg over the jerky so the yolk coats the crisp shreds. The llajwa goes on last, a spoonful at a time — it is meant to be hot.
Bolivia
2h 25m
