A fragrant onion-based sofrito brings this timeless vegetable- and beef-laden Chilean stew to life.
Staggering the cooking times of the vegetables ensures that they all retain the perfect texture and color required for a great charquicán.
By noon, everywhere in Chile it smells the same. Lunch—the main meal of the day—is on the way: From the windows of houses, school kitchens, and restaurants, the distinctive aroma of sofrito—the obligatory initial step for many Chilean dishes—makes your stomach rumble. Chances are high that what's for lunch is nutritious and homey charquicán, a timeless stew found on Chilean tables of all kinds.
The late Chilean folklorist Oreste Plath has described many more variations of charquicán in his articles about Chilean cuisine, masterfully compiled by the Nacional Library in “Geografía Gastronómica de Chile” of the peeled onions.Add the onions to a clean jar with a fitted lid. Pour the vinegar over the onions to fill the jar and fully submerge the onions, though some may float, which is fine.
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