Majadito (Bolivian Rice with Dried Beef, Fried Egg and Plantain)
In short: A lowland rice dish cooked with shredded dried beef, onion and tomato, topped with a fried egg and sweet fried plantain slices. It takes about 1 h 35 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 1 h 10 min
- Resting
- 3 h
- Total
- 1 h 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 735 kcal
Majadito comes from the warm lowlands around Santa Cruz, where rice is the daily staple. Dried salted beef, called charque, is boiled and shredded, then fried with onion, tomato and cumin before the rice goes in and cooks in the same pot. Each plate gets a fried egg and slices of ripe plantain, which add sweetness and richness against the salty beef. It is a simple, filling lunch.
Instructions
- Soak the charque in cold water for at least 3 hours, changing the water once. Drain, then simmer in fresh water for 30 to 40 minutes, until tender, and shred it finely.
- Heat the oil in a large pot over medium heat. Cook the onion and bell pepper for 6 minutes, add the garlic and cumin and cook for 1 minute, then add the tomatoes and cook for 5 minutes, until jammy.
- Stir in the shredded beef and fry for 4 minutes, until the edges begin to crisp.
- Add the rice and stir for 1 minute. Pour in the water, bring to a boil, then cover and cook on the lowest heat for 17 minutes. Rest for 10 minutes, then fluff and stir in the scallions.
- Heat 1 cm (1/2 in) of oil in a skillet and fry the plantain slices for 2 to 3 minutes per side, until deep golden. Drain on paper towels.
- Fry the eggs in a little oil until the whites are set and the edges are crisp. Serve mounds of rice topped with an egg and fried plantain.
Tips
- Charque is very salty, so soak and boil it well, then taste the rice before adding any salt. If you cannot find it, use unsweetened beef jerky or leftover braised beef and add salt to taste.
- Choose plantains that are mostly black, since they fry up sweet and soft. A handful of peas or diced carrot stirred in with the rice is a common addition.
Questions and answers
What is charque?
Charque is sun-dried, salted beef, widely used in the Bolivian lowlands. It is soaked and boiled to remove salt, then shredded.
Where does majadito come from?
It is a classic of the Santa Cruz region in eastern Bolivia, where rice and plantain are common. Related rice and dried beef dishes are made in nearby lowland areas.
Can I make majadito without dried beef?
Yes. Use leftover roast or braised beef, shredded, or sautéed ground beef. Add more salt, since fresh beef is far less salty than charque.
How long does it take to make Majadito (Bolivian Rice with Dried Beef, Fried Egg and Plantain)?
About 1 h 35 min in total: 25 min of preparation and 1 h 10 min of cooking.
How many calories are in Majadito (Bolivian Rice with Dried Beef, Fried Egg and Plantain)?
About 735 kcal per serving, with 38 g of protein, 96 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 735 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 96 g |
| Fat | 22 g |
| Fiber | 5 g |
| Sugar | 10 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
