Majao
(Rice and meat dish)
(Serves 4)
Ingredients
5 cups water
1/2 pound charque (dry and salty meat)
1 cup rice
1/2 cup onion (without washing), thinly sliced
1/2 cup tomato, peeled and minced
1/4 teaspoon salt (if charque is not very salty)
1/2 cup oil
4 seeds urucú soaked in 1/2 water cup (paprika will also
work)
1/2 cup water or broth
1 teaspoon salt
To Serve
1/2 fried plantain, per
person
2 slices yucca (also known as cassava or tapioca) cooked
and fried, per person
1 fried egg, per person
Preparation
- In a large pot, pour the five cups of
water and set it to boil over high heat. Once it is boiling add
charque and let it cook until it is tender. Remove from heat
and shred the meat.
- To the water where meat cooked, add rice
and salt. Let it cook over medium heat for twenty-five minutes more
or less, until the rice is well cooked, but not dry.
- In a small casserole heat 1/4
cup of oil over medium heat. Add the shredded meat and stir-fry
until golden. Remove from heat.
- In casserole, add the remaining
1/4 cup of oil and heat it over high heat. Add the onion and
stir-fry for a while. Add tomato, urucú, water or broth,
and salt. Let cook for five minutes. Then add the fried shredded
meat and mix. Finally, add the meat mixture to the rice pot. Mix
everything. For good results, the whole mixture does not have to be
dry. If necessary, add some water or broth.
Serve hot, with the fried egg on top, the
fried plantain and the fried yucca. |
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Main Dish
 Ají
de Lengua
Chairo
Paceño
Fricasé
Fritanga
Lechón
al Horno
Majao
Picana
de Pollo
Picante
de Pollo
Plato
Paceño
Saisi
Salteñas
Desserts
Cocadas
Helado
de Canela
Leche
Asada
Manjar
Blanco
Pastries
Cuñapes
Humintas
a la Olla
Pan
Dulce
Pukacapas
Tawa-Tawas
Drinks
Biblia
Chicha
de Maní
Yungueño
Side Dishes
Chuño
Phuti
Escabeche
Llajua
Salsa
Cruda
Versión en Español
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