Bolivian
Majadito
Annatto-tinted Bolivian rice folded with crisp charque, crowned with a runny fried egg and sweet caramelized plantains.
6 servings · 30 minutes prep · 85 minutes cook
Ingredients
Charque and broth
- 12 oz, Bolivian-style cured and dried beef
- 4 cups, for soaking
- 6 cups, fresh water for cooking; have additional fresh water available only if the strained broth requires dilution
Annatto oil
- 1/3 cup, such as sunflower or canola oil
- 2 tsp, whole seeds
Rice
- 2 cups
- 1 medium onion (7 oz), finely diced
- 1 medium pepper (5 oz), finely diced
- 2 medium plum tomatoes (8 oz), cored and finely diced
- 2 large cloves (2 tsp minced)
- 1/2 tsp
- 2 3/4 cups, reserved hot charque broth, tasted and adjusted before measuring
- 1/3 cup, hot
Traditional accompaniments
- 2 large plantains (about 1 lb peeled), mostly black skins; peeled
- 1/3 cup, for frying the plantains
- 6 large eggs
- 2 tbsp, for frying the eggs
Directions
Prepare the charque and broth
- Rinse bolivian beef charque under cool running water, place it in a {{tool:mixing-bowl}}, and cover it with 4 cups cold water. Soak for 30 minutes, then drain and discard the soaking water.
- Put the charque in a {{tool:saucepan}} with 6 cups water. Bring to a boil, reduce to a steady simmer, and cook partially covered for 45–60 minutes. It is ready when a {{tool:fork}} penetrates the meat easily and the fibers can be pulled apart without resistance.
- Transfer the charque to a plate. Strain the cooking liquid through a {{tool:fine-mesh-sieve}} and taste it while warm. It should be pleasantly savory but not aggressively salty: if too salty, dilute it gradually with fresh water, tasting after each addition; if it tastes weak after dilution, do not add salt—use better-cured charque for the next batch. Only after correcting the broth, measure 2 3/4 cups as clear broth for the rice. When the meat is cool enough to handle, pound it lightly with a {{tool:meat-mallet}} or the bottom of a heavy pan, pull it into fine shreds, and discard any hard connective tissue.
Make the annatto oil and crisp the charque
- Combine 1/3 cup neutral oil and annatto seeds in a {{tool:dutch-oven}}. Heat over medium-low for 3–4 minutes, swirling occasionally, until the oil turns deep orange-red and the seeds begin to sizzle. Do not let the seeds blacken, which makes the oil bitter. Strain the oil and discard the seeds.
- Return 2 tablespoons annatto oil to the pan and heat over medium-high. Add the shredded charque and fry for 6–8 minutes, stirring and separating the fibers with a {{tool:wooden-spoon}}, until browned at the edges and lightly crisp. Transfer it to a bowl.
Cook the rice
- Rinse long grain white rice in several changes of cool water until the water is nearly clear. Drain thoroughly in a {{tool:fine-mesh-sieve}} for 10 minutes; surface-dry rice toasts more evenly and produces more distinct grains.
- Reduce the pan to medium heat and add the remaining annatto oil. Add yellow onion and red bell pepper. Cook for 6–8 minutes, stirring often, until softened and beginning to brown.
- Add tomato, garlic cloves, and ground cumin. Cook for 5–7 minutes, stirring frequently, until the tomato juices have evaporated and the mixture is thick enough that a spoon drawn across the pan leaves a clear trail.
- Add the drained rice and stir constantly for 2–3 minutes, until the grains are glossy, evenly orange, and lightly toasted. Pour in 2 3/4 cups hot clear broth and 1/3 cup hot water. Scrape the bottom of the pan and bring to a full boil.
- Cover tightly, reduce the heat to low, and cook undisturbed for 17–20 minutes. Remove from the heat when the liquid has been absorbed and a grain from the center is tender but retains its shape. Keep covered and rest for 10 minutes.
- Fluff the rice gently with a {{tool:fork}}, then fold in the crisped charque without pressing or vigorously stirring. Cover and let stand for 3 minutes so the meat heats through while the grains remain separate.
Fry the plantains and eggs
- While the rice rests, cut ripe plantain on a long diagonal into 12 pieces, each about 1/2 inch thick. Heat 1/3 cup neutral oil in a {{tool:large-skillet}} over medium heat to approximately 340°F, checking with a {{tool:deep-fry-thermometer}}.
- Fry the plantains in a single layer for 2–3 minutes per side, turning with {{tool:tongs}} and adjusting the heat to prevent scorching. They are done when deeply golden, caramelized at the edges, and tender through the center. Drain on a {{tool:wire-rack}} or paper towels and keep warm.
- Heat 1 tablespoon of the neutral oil reserved for the eggs in a {{tool:nonstick-skillet}} over medium heat. Crack in 3 egg and fry for 2–4 minutes, until the whites are fully opaque and set and the yolks remain fluid. Repeat with the remaining oil and eggs. For diners who require fully cooked eggs, cover the skillet and cook until the yolks are firm.
Serve
- Divide the majadito among six warm plates. Top each serving with one fried egg and arrange two fried plantain pieces alongside. Serve immediately, while the charque edges and plantains are still crisp.
