MAJADITO de CHARQUE TOSTADO

chicken

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is usually cheaper.

Heat a small frying pan and add oil.

Add chopped onion and garlic to the pan and sauté for a few minutes.

Add the charque to the pan and cook for a few minutes to infuse the flavor of the onion and garlic into the meat.

If using whole urucú seeds, heat oil in a pot, add the seeds, and cook until the oil turns red, then strain the oil to separate the seeds.

If using achiote powder, heat oil in a small pan and prepare to add it to the rice later.

Add rice to the pot where the majadito will be prepared.

Toast the rice in the oil, stirring constantly for about a minute to prevent burning.

Once the rice is toasted, add the charque mixture from the frying pan quickly to avoid burning the bottom of the rice.

Add boiling water to the rice, using a ratio of 2 cups of water for every 1 cup of rice.

If the charque was not pre-washed, use half the water from boiling the charque and half regular water; otherwise, just use regular water.

Add the achiote (urucú) to the pot; if using oil infused with urucú, it should be added at this point.

Taste and adjust salt as needed, remembering that charque is salty.

Cook on high heat until the water reduces, stirring occasionally to prevent sticking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary