Majadito

Name: Majadito
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Bolivian
Ingredients: 200g charque (dried beef jerky) or beef flank; 2 cups long-grain rice; 1 onion, diced; 1 bell pepper, diced; 2 tomatoes, diced; 1 tbsp annatto paste; 3 cups beef broth; 2 eggs; 1 ripe plantain, sliced and fried; 2 cloves garlic; 1 tsp cumin; Oil; Salt

Majadito (mah-hah-DEE-toh)

Bolivian Charque Rice

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 542 kcal

A vibrant Santa Cruz rice dish cooked with shredded dried beef (charque), eggs, plantain, and annatto, creating a flavorful one-pot meal of the eastern lowlands.

Nutrition & Info

Protein 30.0g

Carbs 65.0g

Fat 18.0g

Protein Carbs Fat

Dietary

gluten-free dairy-free nut-free

Allergen Warnings

⚠ eggs

Equipment Needed

large pot with lid skillet cutting board

Presentation Guide

Vessel: large plate

Garnishes: fried egg, fried plantain

Accompaniments: salad, llajwa

Ingredients

200g charque (dried beef jerky) or beef flank
2 cups long-grain rice
1 onion, diced
1 bell pepper, diced
2 tomatoes, diced
1 tbsp annatto paste
3 cups beef broth
2 eggs
1 ripe plantain, sliced and fried
2 cloves garlic
1 tsp cumin
Oil
Salt

Instructions

1
If using charque, boil in water 30 min then shred. If using fresh beef, sear and shred.
2
Sauté onion, garlic, bell pepper, and tomatoes. Add annatto paste and cumin.
3
Add shredded beef, stir to coat. Add rice and broth.
4
Bring to boil, cover, reduce heat. Cook 20 min until rice absorbs liquid.
5
Fry eggs sunny-side-up. Fry plantain slices until golden.
6
Serve rice topped with fried egg and plantain slices.

💡

Did You Know?

Charque, the dried beef used in majadito, is the origin of the English word jerky — it comes from the Quechua ch'arki.

Chef's Notes

Equipment Tips

large pot with lid
skillet
cutting board

Garnishing

fried egg, fried plantain

Accompaniments

salad, llajwa

The Story Behind Majadito

Majadito represents the cuisine of Bolivia's tropical eastern lowlands, where cattle ranching shaped the food culture. Charque was the indigenous method of preserving beef in the humid climate. The dish fuses Quechua preservation techniques with Spanish rice-cooking traditions and African plantain influence, reflecting Santa Cruz's multicultural heritage.

🕐 Traditionally enjoyed lunch 📜 Origins: Colonial eastern Bolivia

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