Majadito (Majadito) — Bolivian Rice with Charque and Fried Egg

• 450 gBolivian charque or salt-dried beef
• 2 lwater (for soaking and simmering)
• 2 leafbay leaves
• 420 glong-grain white rice
• 75 mlvegetable oil
• 2large yellow onions (finely chopped)
• 1red bell pepper (finely diced)
• 4 clovegarlic (minced)
• 1 tbspaji amarillo paste (use mild Bolivian-style yellow chile paste if available)
• 2 tspachiote seeds
• 1 tspground cumin
• 1 tspsweet paprika
• 1 tspfine sea salt (adjust only after tasting the charque broth)
• 0.5 tspfreshly ground black pepper
• 1.25 lreserved charque cooking liquid
• 6eggs
• 3ripe plantains (peeled and sliced lengthwise)
• 180 mlprepared llajwa (Bolivian tomato and locoto salsa)
• 0.5 bunchfresh cilantro (chopped)

Instructions

1. 1

   Rinse the charque under cool running water for 1 minute, then place it in a large bowl with 1.5 l of the water. Soak it for 20 minutes to soften the fibers and reduce excess salt without stripping away its characteristic Bolivian flavor.

2. 2

   Drain the charque and transfer it to a saucepan with the remaining 500 ml water and the bay leaves. Simmer over medium heat for 25 minutes, until the beef is tender enough to shred and the cooking liquid has become a savory broth.

3. 3

   Remove the charque from the pan and reserve 1.25 l of the cooking liquid for the rice. Shred the beef finely with two forks, discarding tough bits, and keep it covered so it does not dry out.

4. 4

   Warm 75 ml vegetable oil in a wide heavy pot over medium heat and add the achiote seeds. Cook for 2 minutes, stirring often, until the oil turns deep orange, then strain out and discard the seeds.

5. 5

   Return the achiote oil to the pot and add the onions, red bell pepper, garlic, aji amarillo paste, cumin, paprika, black pepper, and 0.5 tsp of the salt. Cook for 8 minutes, stirring frequently, until the vegetables are soft and the sofrito smells sweet and earthy.

6. 6

   Add the shredded charque to the sofrito and fry it for 5 minutes so the edges lightly crisp and absorb the achiote color. This step gives majadito its signature roasted-meat aroma rather than a boiled flavor.

7. 7

   Stir in the rice until every grain is coated with the orange oil and mixed evenly with the charque. Pour in the reserved charque cooking liquid, bring it to a steady boil, then reduce the heat to low and cover the pot tightly.

8. 8

   Cook the rice for 18 minutes without lifting the lid, then turn off the heat and let it rest covered for 10 minutes. Fluff gently with a fork, taste, and add the remaining 0.5 tsp salt only if the charque has not seasoned the rice enough.

9. 9

   While the rice rests, heat 30 ml vegetable oil in a skillet over medium heat and fry the plantain slices for 2 to 3 minutes per side. They should be golden at the edges, soft in the center, and sweet enough to balance the salty charque.

10. 10

    In a second skillet, heat the remaining 30 ml vegetable oil and fry the eggs sunny-side up for 3 to 4 minutes. Keep the yolks slightly runny if you like the traditional richness they bring when broken over the rice.

11. 11

    Serve each plate with a mound of majadito, 1 fried egg, and several strips of fried plantain. Spoon llajwa alongside, sprinkle with chopped cilantro, and offer extra aji amarillo for diners who want more heat.