Majadito Batido with Shredded Beef ('Charque' de Peceto)

Name: Majadito Batido with Shredded Beef ('Charque' de Peceto)
Total time: 4200 s
Yield: Serves 6 generous portions
Cuisine: American
Ingredients: 2 medium bunches green onions; 3 red onions; 2 garlic cloves; 1/2 green bell pepper; 1 handful green beans; 1 medium carrot; 1 achojcha (caigua or stuffing cucumber; if unavailable, substitute with extra green bell pepper); Shredded dried beef ('charque') from beef eye of round (use 3 handfuls) – see preparation at the end of the recipe; 3 medium Yukon Gold potatoes or several small potatoes; 1 1/2 cups (about 300 grams) regular white rice or 2 cups (about 400 grams) standard white rice; Ground yellow turmeric; 1 packet beef bouillon powder (optional); Eggs [optional] – 1 per person; 3 ripe plantains [optional]

Yoselin @cook_108405082

Mom’s Style 💞

Traditional Dish
Santa Cruz, Bolivia 🇧🇴

Mom’s Style 💞

Traditional Dish
Santa Cruz, Bolivia 🇧🇴

Yoselin @cook_108405082

Mom’s Style 💞

Traditional Dish
Santa Cruz, Bolivia 🇧🇴

Mom’s Style 💞

Traditional Dish
Santa Cruz, Bolivia 🇧🇴

Saved

Ingredients

1 hr 10 min

Serves 6 generous portions

VEGETABLES for sautéing
2medium bunches green onions
3red onions
2garlic cloves
1/2green bell pepper
1 handfulgreen beans
1medium carrot
1achojcha (caigua or stuffing cucumber; if unavailable, substitute with extra green bell pepper)
INGREDIENTS not sautéed
Shredded dried beef ('charque') from beef eye of round (use 3 handfuls) – see preparation at the end of the recipe
3medium Yukon Gold potatoes or several small potatoes
1 1/2 cups(about 300 grams) regular white rice or 2 cups (about 400 grams) standard white rice
SEASONINGS ~
Ground yellow turmeric
1 packetbeef bouillon powder (optional)
FOR SERVING [optional]
Eggs [optional] – 1 per person
3ripe plantains [optional]

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Steps

1 hr 10 min

1

Prepare 2 large pots:
• In one, bring water to a boil.
• Keep the other pot dry; you’ll use it later to sauté the vegetables.
2

Peel and wash all the vegetables thoroughly with water.
3

Dice all the vegetables into small cubes and place them together in a large bowl.
4

In a deep pot, heat a little oil and add all the diced vegetables. Sauté until the onions are translucent.
5

Add hot water to the pot with the vegetables, then add the rice, beef bouillon powder, and salt to taste.
While stirring, add a little ground turmeric—just enough to turn the water yellow.
[Don’t add too much turmeric at once.]
6

Let cook for 5 minutes, then add the potatoes and shredded beef. Mix everything well with a large spoon.
7

Cover the pot and let it cook.
Stir the pot, scraping the bottom and sides every 5 minutes to prevent the rice from sticking.
[Be careful not to burn yourself; stir slowly to avoid splashing.]
8

When the potatoes and rice are cooked, turn off the heat and serve.
Note: The dish should still have some broth left, as it’s served with this flavorful liquid.
9

SERVING STEPS [optional]
• Slice the ripe plantains lengthwise and fry them in a skillet with a little oil.
• Fry one egg per person.
10

SERVED DISH~
11

PREPARING SHREDDED BEEF ('CHARQUE' DE PECETO)
If you don’t have dried beef ('charque'), you can prepare it as follows:
• Buy a cut called beef eye of round from the butcher.
• Cut the beef into 5 large pieces and cook them in a pot of water.
• Add salt to taste and cook for 2 hours.
[You can save the broth to use in the majadito for extra flavor if you like.]
12

Remove the meat and let it cool.
• Pound the meat with a wooden mallet or a stone until it’s easy to shred into thin strips.
• In a skillet, heat plenty of oil. When hot, add some of the shredded meat and fry until crispy.
• Repeat until all the shredded meat is fried, then place it in a clean pot.
Remember to drain off any excess oil from the fried meat.
• Sprinkle a little salt over the fried meat and it’s ready.