Majadito is a traditional Bolivian dish, renowned for its simplicity and hearty flavors. It typically features rice mixed with either dried or fresh meat, punctuated by the vibrant color and taste of annatto. Often enjoyed as a comforting meal, Majadito can vary by region, offering unique local twists on this beloved classic.
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In a large pot, heat the vegetable oil over medium-high heat. Add the finely chopped meat and cook until browned. Remove from pot and set aside.
Soak the charque overnight to reduce salt and shorten cooking time.
Use ripe plantains instead of regular bananas if you prefer a sweeter side.
Cook the rice slightly under since it will finish cooking when mixed with the sautéed vegetables and meat.
What is charque and can I substitute it?
Charque is salted, dried beef common in South American cuisine. If unavailable, you can substitute with beef jerky or any dried/salted meat after soaking and boiling to remove excess salt.
What can I use if I don't have annatto powder?
You can substitute annatto with paprika if unavailable, but note the flavor will slightly differ.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop for best results.
What can I serve with Majadito?
Pair Majadito with a side of fresh salad or sliced avocado for a complete meal.
Is there a vegetarian version of Majadito?
Yes, you can make a vegetarian version by substituting the meat with mushrooms or tofu.
