Charquicán
==========
*Serves 6*

2 lb lean round beef rump or other inexpensive beef cut
½ c caldo (beef stock)
1 t paprika
1 medium onion, peeled and chopped
3 cloves garlic, peeled and chopped
1 c pumpkin, diced
3 medium potatoes, diced
1 pinch aliño (mixed dried herbs)
1 pinch cumin
  black pepper, freshly ground, to taste
2 T olive oil
1 package fresh or frozen green beans (10 oz)
1 package fresh frozen corn kernels (10 oz)
  salt, to taste
1 pinch fresh, flat-leaf (Italian) parsley, chopped

Cut the beef into strips and simmer in 1/3 c caldo for 1 hour.
Shred the beef and save the juices. Sauté the shredded beef with the 
paprika, onion, garlic, pumpkin, potatoes, aliño, cumin, and pepper in the 
oil. After about 10 minutes, add the rest of the caldo and the saved juices; 
simmer for 15 minutes. Add the frozen vegetables, check for salt, and cook 
for 5 minutes. Serve topped with parsley.

Vegetarian: To prepare Cbarquicán de Cochayuyo, replace the meat with about
1 lb of dry cochayuyo and the beef stock with vegetable stock. To cook 
cochayuyo you must soak it overnight in water and vinegar and then boil it 
in water and vinegar for about 1 hour until tender. Then cut it into 1-inch 
cubes, sauté and continue with the rest of the recipe.