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