Rice & pasta
Beaten majadito with charque
Creamy eastern Bolivian rice with shredded charque and fried egg.
Gluten-free
Ingredients
- 300 g of rice
- 250 g of charque or shredded dried beef
- 1 chopped onion
- 2 chopped tomatoes
- 1 chopped red bell pepper
- 2 cloves of garlic
- 1 teaspoon of urucu or annatto
- 800 g of beef broth
- 4 eggs to fry
- 2 ripe plantains to fry
- Oil, salt, cumin and pepper
- Cooked cassava to accompany
Step-by-step
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- Hydrate and shred the charque; set aside.
- Chop onion, garlic, tomato and bell pepper 4 sec/speed 5.
- Saute with annatto and oil 7 min/120C/spoon speed.
- Add the charque and cook 5 min/Varoma/reverse/spoon speed.
- Add the rice, cumin and broth and cook 18 min/Varoma/reverse/spoon speed until the rice is creamy.
- Adjust the salt and let rest 5 minutes covered.
- Fry the ripe plantains in slices until caramelized and the eggs separately.
- Serve the majadito with fried egg, fried plantain and cooked cassava.
Tips
- The beaten majadito should be moist and creamy, not dry.
- The annatto gives the reddish color typical of eastern Bolivia.
- If you cannot get charque, use well-browned shredded meat.
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