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Majadito de Charque
A traditional and hearty dish from the eastern regions of Bolivia (Beni and Santa Cruz), Majadito de Charque is a flavorful rice dish mixed with shredded, salted dried beef (charque). It's often prepared with achiote for color and served with fried plantains and fried eggs, creating a complete and satisfying meal.
ð§ ææ
- 300 g Charque (dried salted beef)(rinsed and shredded)
- 5 cups Water(for cooking charque and rice)
- 2 cups Rice
- 4 tbsp Vegetable oil
- 1 medium Onion(finely chopped)
- 3 each Garlic cloves(minced)
- 1 medium Tomato(peeled and finely chopped)
- 1 tbsp Achiote seeds or powder(for color)
- 0.5 each Beef bouillon cube
- 1 tsp Salt(or to taste)
- 2 each Ripe plantains(sliced lengthwise for frying)
- 4 each Eggs(fried sunny-side up or over easy)
ðšâð³ äœãæ¹
- 1
Soak the charque in water for at least 4 hours or overnight until softened. Drain, rinse, and shred it into small pieces. If the charque is still tough, boil it in water for about 20-30 minutes until tender, then shred.
- 2
If using achiote seeds, heat 2 tablespoons of oil in a small pan over low heat. Add the achiote seeds and let them infuse their color into the oil for about 5-10 minutes. Strain the oil and discard the seeds. If using achiote powder, you can add it directly to the oil later.
- 3
In a large pot, heat the achiote-infused oil (or plain oil if using powder) over medium heat. Add the chopped onion and minced garlic, and sauté until softened and translucent, about 5-7 minutes.
- 4
Add the chopped tomato and cook for another 3-5 minutes until softened. Stir in the shredded charque and cook for 5 minutes, stirring occasionally.
- 5
Add the rice to the pot and stir to coat it with the oil and aromatics. Cook for 1-2 minutes until the rice is lightly toasted.
- 6
Pour in 5 cups of water (or a mix of water and the reserved charque cooking liquid), add the beef bouillon cube, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the rice is cooked and most of the liquid is absorbed. The consistency should be moist, not dry.
- 7
While the rice is cooking, fry the sliced plantains in a separate pan with oil until golden brown. Fry the eggs to your preference.
- 8
Serve the majadito de charque hot, topped with a fried egg and accompanied by fried plantains.
ð¡ ããã®ã³ã
- âThe quality of the charque significantly impacts the final dish. Look for well-dried, good-quality beef.
- âDon't overcook the rice; it should remain moist and slightly saucy.
- âIf charque is unavailable, you can substitute with well-seasoned shredded cooked beef, though the flavor will be different.
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- Some variations include adding green peas or bell peppers to the rice mixture.
- Serve with a side of boiled or fried yucca.