Majao Gordo

A Brief History of Majao Gordo

Majao Gordo is a traditional Bolivian dish known for its hearty flavors derived from a unique combination of spices, rice, and meats. The name "Majao" or "Majadito" comes from the Spanish word "majar," which means to pound or crush, referring to the meat that is shredded or pounded before being cooked. It originated in the eastern lowlands of Bolivia, primarily in Santa Cruz, where it holds cultural significance and is considered a staple cuisine at festivals and family gatherings.

Ingredients for Preparing Majao Gordo

To achieve the distinctive flavor of Majao Gordo, you will need the following ingredients:

• Beef - 500 grams
• Rice - 2 cups
• Green peas - 1 cup
• Bell pepper - 1, chopped
• Plantains - 2, ripe and sliced
• Onion - 1 large, diced
• Garlic - 2 cloves, minced
• Paprika - 1 tablespoon
• Turmeric - 1 teaspoon
• Cumin - 1 teaspoon
• Cooking oil - 3 tablespoons
• Water - 4 cups
• Salt - to taste
• Black pepper - to taste

Preparation of Majao Gordo

Follow these steps to prepare your Majao Gordo:

1. Start by boiling the beef in a large pot with a pinch of salt until it's tender. This should take approximately 45 minutes. Once cooked, remove the beef from the pot and allow it to cool slightly before shredding it into thin strips.

2. In a large skillet, heat the cooking oil over medium heat. Add the diced onion and minced garlic and sauté until they are translucent and fragrant.

3. Add the shredded beef to the skillet, followed by the paprika, turmeric, and cumin. Stir the mixture well to ensure the spices evenly coat the beef. Season with salt and black pepper to taste.

4. Incorporate the chopped bell pepper and green peas into the skillet, cooking for an additional 5 minutes.

5. Add the rice to the skillet, stirring well to mix it with the meat and vegetable mixture. Pour in 4 cups of water and bring the mixture to a boil.

6. Reduce the heat to low, cover the skillet, and let it simmer for about 20-25 minutes or until the rice is fully cooked, and the water is absorbed.

Cooking Time and Enjoying Your Majao Gordo

For a perfect dish, keep an eye on the cooking timer as the rice reaches the al dente stage. Once ready, remove the skillet from the heat and let the Majao Gordo rest for a few minutes. This allows the flavors to meld together beautifully.

While the Majao Gordo is resting, fry the plantains in a separate pan until golden brown. These will add a sweet contrast to the savory dish.

Serve your Majao Gordo hot, garnished with the fried plantains on the side. This dish pairs well with a fresh salsa or a simple salad, making your dining experience wholesome and authentic.