Ingredients with Measurements:
- 2 pounds of potatoes, peeled and sliced into thin rounds
- 1 cup of frozen peas
- 1 pound of beef sirloin, sliced into thin strips
- 1 large onion, sliced
- 3 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of red wine vinegar
- Salt and pepper to taste
- 2 eggs, fried
- Fresh parsley, chopped
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a large pot, boil the sliced potatoes until they are tender. Drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced beef and cook until browned on all sides.
3. Add the sliced onion and minced garlic to the skillet and cook until the onion is translucent.
4. Add the cooked potatoes and frozen peas to the skillet and stir to combine.
5. In a small bowl, whisk together the soy sauce and red wine vinegar. Pour the mixture over the skillet and stir to coat all the ingredients.
6. Season with salt and pepper to taste.
7. Fry the eggs in a separate skillet.
8. Serve the chorrillana hot, topped with the fried eggs and chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 500
Fat: 20g
Carbohydrates: 50g
Protein: 30g
Substitutions for ingredients:
- Frozen peas can be substituted with fresh peas or green beans.
- Beef sirloin can be substituted with chicken or pork.
Variations:
- Add sliced bell peppers or tomatoes to the skillet for extra flavor.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add a dash of hot sauce or chili flakes for some heat.
Tips and tricks:
- Make sure to slice the potatoes thinly to ensure they cook evenly.
- Don't overcook the beef, as it can become tough and chewy.
- Use a non-stick skillet or wok to prevent the ingredients from sticking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chorrillana in a skillet over medium heat until heated through.
Presentation ideas:
Serve the chorrillana in a large platter, topped with the fried eggs and chopped parsley.
Garnishes:
Chopped green onions or cilantro can be used as a garnish.
Pairings:
Serve the chorrillana with a side of avocado or tomato salad.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Steamed rice
Troubleshooting advice:
- If the potatoes are not cooked through, boil them for a few more minutes until tender.
- If the beef is tough, cook it for a shorter amount of time or slice it thinner.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chorrillana is a popular Chilean dish that originated in the coastal town of Valparaiso. It is typically made with french fries, beef, onions, and eggs.
Flavor profiles:
Savory, salty, and slightly tangy.
Serving suggestions:
Serve the chorrillana as a main dish for lunch or dinner.
Related Categories
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Region: Chilean
Taste: Savory, Salty, Hearty, Comforting