Our Chilean nanny Isa taught me how to make this traditional Christmastime beverage in Chile, which is milk flavored with coffee and spices. If you don’t like eggnog, you should definitely try this. You can adjust the recipe to your preferences by experimenting with the ratios of coffee, cinnamon, cloves, and vanilla, as well as your preferred liqueur.
| Prep Time: | 35 mins |
| Cook Time: | 1 hr 13 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 53 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 cups water
- 2 cups white rice
- 6 potatoes, peeled
- ½ cup vegetable oil, divided
- 3 cups bread crumbs
- 1 ½ pounds beef top sirloin, thinly sliced
- salt to taste
- 6 eggs
- 3 onions, diced
- 2 tomatoes, diced
- 2 red chile peppers (locoto), chopped
- 3 tablespoons olive oil, or to taste
Instructions
- Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Cool until easily handled, about 5 minutes. Cut into 1/2-inch slices.
- Heat 1/4 cup vegetable oil in a deep skillet. Cook sliced potatoes in batches until golden brown, about 2 minutes per side. Drain on paper towels.
- Pour bread crumbs into a shallow bowl. Season beef with salt and press into the bread crumbs until evenly coated.
- Heat remaining 1/4 cup vegetable oil in the deep skillet. Cook beef in batches until browned, about 1 1/2 minutes per side. Drain on paper towels.
- Heat a large nonstick skillet over medium heat. Crack in eggs and cook until set, about 5 minutes.
- Combine onions, tomatoes, chile peppers, and olive oil in a bowl. Season with salt.
- Layer rice, potatoes, beef, and fried eggs on serving plates. Top with onion and tomato mixture.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 928 kcal |
| Carbohydrate | 134 g |
| Cholesterol | 235 mg |
| Dietary Fiber | 10 g |
| Protein | 43 g |
| Saturated Fat | 6 g |
| Sodium | 558 mg |
| Sugars | 10 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This was really great, with great flavors and wonderful mixtures of textures and one bowl. I even put the egg on the top, letting each person decide how they preferred it, serving in individual bowls. But it was a lot of work! We will probably make it again, but possibly using leftover rice to save time so we can heat up when we’re ready to serve, and make a little less of that “pico mixture” (we used the rest for omelets the next day!). What a fun recipe!
Add some sriracha, and grill the onions and this thing is AMAZINGGGGGG.
First, I definitely had to halve this recipe. I am a single lady and the recipe’s author is clearly trying to feed a small nation. I also couldn’t find the specific pepper in question so I just used other available small red ones (Fresnos?). I followed the previous reviewer’s advice and cooked the onions, peppers, tomatoes, before the beef and eggs and set aside. I had layered everything nicely in the pan and reached to grab the veg. That’s when disaster struck. The grease from my hands and my overly excited movement resulted in my favorite ceramic bowl slipping from my grip and shattering on my hard wood floor. It was not salvageable. I was left with the rice, fried potatoes, beef, and eggs, and I’m not going to lie I ate it with sriracha. Still pretty good. I will definitely attempt this recipe again after I have finished mourning what could have been and my beloved ceramic dish.
I cooked the peppers and onions then cooked the beef in the same pan after sitting veggies aside. Then re-added peppers mix and added tomatoes and simmered.