Traditional Chilean Dishes
Chorrillana - Chilean Recipe
A plentiful and homemade Chilean chorrillana to bring directly to the table: golden fried potatoes, juicy beef, tender onion, sausage, and eggs with creamy yolks. The perfect snack to share.
This preparation brings together each element separately and serves it in a single dish, creating an irresistible contrast between the crispy potatoes, golden meat, soft onion, sausage, and freshly made egg.
01
Ingredients
Have everything ready before you begin.
- ✓1 kilo of potatoes
- ✓500 grams of beef strips
- ✓2 large onions
- ✓2 sausages
- ✓4 eggs
- ✓4 tablespoons of vegetable oil
- ✓1 teaspoon of salt
- ✓1/2 teaspoon of black pepper
- ✓Enough vegetable oil to fry the potatoes, depending on the container and safely
02
Step-by-step method
- 01
Wash and peel the potatoes
Wash and peel the potatoes. Cut them into sticks of approximately one centimeter thick and try to make them similar in size so that they cook evenly. Dry them very well with a clean cloth or paper towels.
- 02
Cut the onions into feathers and separate their layers
Cut the onions into feathers and separate their layers. Remove the skin from the sausages and cut them into thick slices. Cut the meat into thin strips, preferably against the grain.
- 03
Heat a large skillet with a tablespoon of vegetable oil
Heat a large skillet with a tablespoon of vegetable oil. Add the sausage slices and cook over medium heat for 5 or 6 minutes, turning them until they are golden and fully cooked. Remove them and set them aside. You can keep the fat they have released in the skillet.
- 04
In the same skillet, add the onions and another tablespoon of oil if needed
In the same skillet, add the onions and another tablespoon of oil if needed. Cook them over medium heat, stirring frequently, for 8 to 10 minutes, until they are soft, shiny, and slightly golden. Add a pinch of the indicated salt and remove them along with the sausage.
- 05
Increase the heat and add another tablespoon of oil
Increase the heat and add another tablespoon of oil. When the skillet is hot, add the meat in a single layer. If the skillet is small, cook it in two batches. Season with the remaining salt and pepper and cook the strips for 2 or 3 minutes per side, depending on their thickness. They should be golden on the outside and juicy on the inside.
- 06
While the meat is being prepared, heat enough vegetable oil to fry the potatoes
While the meat is being prepared, heat enough vegetable oil to fry the potatoes in a deep pot or fryer. The oil should cover the potatoes without filling more than a third of the pot. Fry them in batches at medium temperature until they are cooked and pale. Remove them and let them rest for a few minutes.
- 07
Increase the heat and fry the potatoes again in batches until they are golden and crispy
Increase the heat and fry the potatoes again in batches until they are golden and crispy. Drain them and season them with the reserved salt.
- 08
Clean the skillet or use another non-stick one
Clean the skillet or use another non-stick one. Heat a tablespoon of oil and cook the fried eggs, leaving the whites firm and the yolks soft. You can also prepare them on the griddle to use less fat.
- 09
Place the freshly made potatoes in a large, hot dish
Place the freshly made potatoes in a large, hot dish. Distribute the meat, onion, and sausage slices on top. Finally, place the four eggs on top.
- 10
Serve immediately, while the potatoes are crispy and the yolks are still creamy
Serve immediately, while the potatoes are crispy and the yolks are still creamy.
- Dry the potatoes very well before frying them to get a crisper result.
- Cook the potatoes in batches and avoid piling them up so they have enough space to brown.
- Double frying greatly improves the texture of the potatoes.
- If the skillet is small, brown the meat in two batches to prevent it from cooking in its own juices.
- Don't overcook the meat so it retains its juiciness.
- You can replace Chilean sausage with fresh chorizo; the result will have a slightly different flavor profile.
- For a lighter version, prepare the potatoes in the oven or in an air fryer with oil. The texture will be slightly different.
- Coordinate the times to fry the potatoes near the end and assemble the dish just before serving.
- You can accompany the chorrillana with hot pepper or a spicy sauce on the side, although it's not necessary to add sauces.