Charquekan

Rommy Holman’s charquekan combines dried beef with large purple potatoes and dry corn. This selected version uses her Monterey Jack cheese alternative and includes the listed hard-boiled eggs and llajua.

The dried beef is boiled for about half an hour to reduce its salt, then rinsed in cold water. A meat tenderizer is used to pound it until it softens and white strips appear.

The potatoes are boiled with their skins on. The large dry corn, which retains its skin, is soaked the night before and cooked for about an hour.

Vegetable oil is heated in a pan, and the prepared meat is fried for only a few seconds on each side. It is lifted onto paper towel to absorb excess oil.

Potatoes and corn form the bottom of the plate, with the meat on top and a thin slice of Monterey Jack alongside. Holman pairs the dish with llajua.