Chorrillana is a Chilean appetizer consisting of a plate of french fries topped with different types of sliced meat like steak strips, sausages and other ingredients. Most commonly added with fried eggs and caramelized onions. The seasonings may either include garlic, oregano, or pebre -a traditional Chilean condiment. While common versions include other items including hot dogs, chorizo, and tomatoes.
Also known as bistec a la chorrillana, it is typically served as a dish to share due to its size. Depending on the restaurant and the chef, there are different chorrillana recipes. The sole consistency is the beef and fries foundation. Sliced beef, fried onion, and fried eggs or scrambled eggs are commonly combined in recipes. Frankfurter sausages, chorizo, tomatoes, and seasonings like oregano or garlic may all be used in some recipes.
In Peru, the term “Chorrillana” refers to a somewhat sweet sauce that was invented in the nearby beach resort city of Chorrillos. This meal is comparable to the latin American cuisine Salchipapa and the Canadian dish poutine.
2 medium potatoes
80g beef strips (preferably steak)
2 eggs, fried (sunny side up)
2 tablespoons red wine
salt and pepper, to taste
For the Potato Fries: Peel and slice the potatoes. In plenty of oil fry until golden, remove and place on absorbent paper.
In a hot frying pan add oil and sauté the onion until it begins to clear, add wine and salt, cook until reduced. Set aside.
Cut the meat into one-centimeter strips. In a hot frying pan add a little oil and brown the meat, trying not to cook too much.
Season with salt and pepper. Also fry the egg in a frying pan. Serve in a dish, share and enjoy!