The Chilean Chorrillana is a dish born in Valparaíso and has become popular in other parts of Chile. It is generally consumed in bars or restaurants as a to-share dish with beer. The fried egg above is expected today but not original to the recipe. Many variations depend on the place where it is consumed.
Each bar gives the dish its touches and personality. You will see versions with chorizo or others where the french fries go on top of the meat, onion, egg.
At first glance, the Chilean Chorrillana is similar to a Poutine, but it doesn’t have any gravy or cheese on the traditional recipes.
It’s a fun dish to make at home, so for your next nacho night, innovate and swap to this Chilean Chorrillana. And I will venture it’s an excellent dish for watching games at home with friends. You can keep it warm in the oven, but it’s best to enjoy it fresh since the french fries will get soggy in time. It’s best with fried fries, but many times I have used oven-baked fries. Pick the more slender, thin ones. Enjoy!
You may also be interested in the recipe: Chilean Charquican.
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Chilean Chorrillana
Classic Chilean bar food.
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
- 300 grams of top sirloin
- 1 medium yellow onion, washed, peeled
- 1 tablespoon tomato paste, optional
- 1 lb of frozen french fries potatoes ready to fry
- 3 eggs
- salt, pepper, oil, merkén
- oil for frying
Instructions
- Heat the oil for frying. It must reach a temperature of 180C or 350F. Use a thermometer because cold oil spoils the frying.
- Cut the meat into long slices against the grain to obtain a more tender steak.
- Chop the onion into thin half-moons.
- Heat a big or two medium skillets over medium-high heat. Add a tablespoon of oil, cover the entire bottom, and place the meat strips without overlapping—season with salt, pepper, and Merken. Let cook for 3 minutes, without touching. Turn the meat over and season again and cook for two minutes. Remove the beef to a plate and cover to keep warm.
- Put the potatoes to fry. They will take about 10 minutes, stir from time to time.
- In the same skillet (unwashed), stir well and add a teaspoon of oil and the chopped onion. Let cook a couple of minutes, add the tomato paste, mix well, and cook for 5 minutes.
- Lower the heat to medium and add the eggs, stir and cook. Take off the heat before the eggs are ready, so they finish cooking with the pan’s heat.
- Remove the potatoes to a bowl covered with absorbent paper towels. Add salt and pepper.
- To serve: place a bed of French fries, top with the scrambled eggs with the onion, and finish with the meat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bar food
- Method: Stove-cooked
- Cuisine: Chilean
Keywords: Chorrillana, chilean food
I always loved this stuff when I lived in Chile. Except in Rancagua and the surrounding areas they always made it with a mix of beef and longaniza.
It’s good that way too, it’s a very lax recipe, with many opportunities to modify.
Chilean longaniza is not easy to find in the US.
Since the start of COVID, my family have been cooking food from a different country every weekend. This was our choice from Chile!
Certainly, it’s not a health food thing! I loved the meat, and I thought that the egg/onion/tomato paste layer was so simple and delicious I might try it with chicken and pasta as a simple weekday meal sometime.
Thanks!
★★★★★
What a fun covid pastime. I’m so glad you tried Chilean food and enjoyed it. Your chicken and pasta idea sounds good.
Not what I was looking for. Looking for recipe with small cubed deep fried potatoes. They are added to eggs to be scrambled with peas. Do you know recipe? My husband used to make this. He was Chilean. He has passed away. Many of his recipes I never wrote down sadly.Tks
That sounds to me like Chilean Fricassee https://www.chileanfoodandgarden.com/chilean-fricassee/
My family doesn’t use peas, but chard.