Majadito (Bolivian Rice and Beef) is a traditional Bolivian recipe a classic dish of rice and dried beef served topped with fried egg and accompanied by fried plantains. The full recipe is presented here and I hope you enjoy this classic Bolivian dish of: Bolivian Rice and Beef (Majadito).
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Majadito is a beloved Bolivian dish featuring flavourful rice, shredded meat, and a delicious blend of onions, tomatoes, and spices. Traditionally enjoyed with a fried egg and fried plantains, this hearty meal is a staple of Bolivian cuisine. Whether made with charque (dried beef) or duck (Majadito de Pato), this dish offers a taste of Bolivia’s rich culinary heritage. Charque is a traditional South American dried and salted meat, typically made from beef, that has been preserved through a natural curing process involving salt and sun-drying. Originating from the Quechua word ch’arki, meaning “dried meat,” charque has been a staple in the Andes for centuries, long before the invention of refrigeration.
Ingredients:
For the Rice and Meat:
400g Bolivian rice
1l water or stock
1/2 tsp salt
225g charque (dried beef) or duck meat
For the Flavour Base
2 tbsp vegetable oil
1 small onion, finely chopped
2 garlic cloves, minced
2 tomatoes, diced
1 tsp ground cumin
1/2 tsp paprika
Salt and freshly-ground black pepper, to taste
For Serving:
2 eggs
1 ripe plantain, sliced
Vegetable oil, for frying
Fresh herbs (optional)
Lime wedges (optional)
Method:
Rinse the rice and cook it in 1l of water or stock with a pinch of salt until tender but not mushy. Set aside.
For Majadito de Charque boil the charque in fresh water until soft (this will soften and remove any excess salt), then shred it into thin pieces. If making Majadito de Pato, boil the duck meat until tender, then shred it into small pieces.
For the flavour base: Heat 2 tbsp of oil in a large skillet or pot. Fry the onions and garlic until fragrant and translucent. Add the tomatoes, cooking until they break down into a rich, thick mixture. Stir in the cumin, paprika, salt, and pepper, letting the spices bloom in the oil for enhanced flavour.
Drain the cooked rice and add to the tomato and onion base, mixing well to evenly distribute the flavours. Stir in the shredded meat and let everything simmer together for a few minutes, allowing the flavours to blend perfectly.
In a separate pan, fry the eggs to your preferred doneness. Slice the plantain and fry in vegetable oil until golden brown and caramelized.
Plate the Majadito hot, topping each serving with a fried egg. Serve with fried plantains on the side for a delicious contrast of flavours.
Garnish with fresh herbs and a squeeze of lime, if desired. Pair it with chicha, a traditional Bolivian fermented drink, for an authentic taste experience.
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