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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

  1. 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.
  2. 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.
  3. 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.
  4. 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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Last Updated 14 April, 2012 - 11:15 AM -0400

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