Ingredients with Measurements:
- 2 pounds of beef sirloin, thinly sliced
- 2 large onions, sliced
- 4 cloves of garlic, minced
- 1 tablespoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of vegetable oil
- 1/2 cup of beef broth
- 4 large potatoes, cut into thick fries
- 4 eggs
- 1/4 cup of chopped parsley
Special equipment needed:
- Large skillet
- Baking sheet
- Large pot
- Slotted spoon
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a large bowl, mix the beef, paprika, cumin, oregano, salt, and black pepper.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 5 minutes. Remove the beef from the skillet with a slotted spoon and set aside.
4. In the same skillet, add the onions and garlic and cook until softened, about 5 minutes.
5. Add the beef broth to the skillet and stir to combine. Add the beef back to the skillet and simmer for 10 minutes.
6. Meanwhile, spread the potato fries on a baking sheet and bake for 20-25 minutes, or until crispy and golden brown.
7. In a large pot, bring water to a boil and cook the eggs for 10 minutes. Remove the eggs from the pot and let them cool before peeling and slicing them.
8. To assemble the chorrillana, place the crispy fries on a large platter. Top with the beef and onions mixture. Arrange the sliced eggs on top and sprinkle with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
Oven temperature: 425°F
Serving size:
4-6 servings
Nutritional information:
Calories: 730
Fat: 43g
Carbohydrates: 44g
Protein: 41g
Sodium: 920mg
Substitutions for ingredients:
- Beef sirloin can be substituted with flank steak or skirt steak.
- Vegetable oil can be substituted with canola oil or olive oil.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Parsley can be substituted with cilantro or green onions.
Variations:
- Add sliced bell peppers or jalapeños to the beef and onions mixture for extra flavor and spice.
- Use sweet potato fries instead of regular potato fries for a healthier option.
- Top the chorrillana with grated cheese or sour cream for added richness.
Tips and tricks:
- Make sure to slice the beef thinly for faster cooking and better texture.
- To make the fries extra crispy, soak them in cold water for 30 minutes before baking.
- Use a non-stick skillet to prevent the beef from sticking to the bottom.
Storage instructions:
Leftover chorrillana can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chorrillana in a skillet over medium heat and cook until heated through, about 5-10 minutes.
Presentation ideas:
Serve the chorrillana on a large platter and garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley, cilantro, grated cheese, or sour cream.
Pairings:
Serve the chorrillana with a side of avocado salad or roasted vegetables.
Suggested side dishes:
Avocado salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the beef is tough, cook it for a longer time until it becomes tender.
- If the fries are not crispy enough, bake them for a few more minutes or increase the oven temperature.
Food safety advice:
Make sure to cook the beef and eggs to the recommended temperature to avoid foodborne illness.
Food history:
Chorrillana is a popular Chilean dish that originated in the coastal town of Valparaiso. It is typically made with beef, onions, fries, and eggs, and is often served as a hearty meal for sharing.
Flavor profiles:
The chorrillana has a savory and slightly spicy flavor from the beef and onions mixture, with a crispy and salty texture from the fries.
Serving suggestions:
Serve the chorrillana with a cold beer or a glass of red wine for a perfect pairing.
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Region: Chilean