Entree: Bolivia – Majadito (Bolivian stir-fried rice with shredded dried beef, fried plantain, cilantro, and fried eggs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Total 55 min

Ingredients

- 3 cups (600 g) cooked long-grain white rice, preferably day-old
- 1 lb (454 g) dried beef (charque) or flank steak, cooked and shredded
- 1 large (about 8 oz / 225 g) ripe plantain, peeled and sliced into 1/2-inch (1.3 cm) coins
- 4 large eggs, approx. 200 g total
- 1 medium (about 6 oz / 170 g) yellow onion, finely chopped
- 1 medium (about 6 oz / 170 g) red bell pepper, diced
- 2 cloves (approx. 8 g) garlic, minced
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) vegetable oil, plus more for frying plantain and eggs
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground achiote or 1 tsp (5 ml) annatto oil for color (optional)
- Salt and freshly ground black pepper to taste
- Lime wedges for serving (optional)

Instructions

1. If using fresh beef instead of prepared charque, simmer 1 lb (454 g) flank steak in water with a pinch of salt until tender, about 1–1.5 hours; cool slightly and shred. If using charque, soak briefly to remove excess salt, rinse, and shred.
2. Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium-high heat. Fry plantain slices until golden brown on both sides, about 2–3 minutes per side. Remove and drain on paper towels; keep warm.
3. In the same skillet, add the remaining 1 tbsp (15 ml) oil. Sauté the chopped onion and red bell pepper until softened, about 4–5 minutes. Add the garlic, cumin, and achiote or annatto oil if using, and cook 1 minute.
4. Add the shredded beef to the skillet and stir-fry 3–4 minutes so it picks up the aromatics and color. Season with salt and pepper, remembering charque can be salty so taste as you go.
5. Stir in the cooked rice, breaking up any clumps, and mix thoroughly with the beef and vegetables. Continue stir-frying until well combined and heated through, about 4–5 minutes. Fold in chopped cilantro just before finishing.
6. In a separate small skillet, fry the eggs sunny-side up or to desired doneness using a little oil.
7. To serve, mound the majadito on plates, top with 1 fried egg per serving, and arrange fried plantain slices on the side. Offer lime wedges for squeezing over the rice.