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Chilean Chorrillana Fries

Think chili cheese fries are good? Try these Chilean fries with shaved beef and fried egg.

Winni Wanderer | Chilean Chorrillana Fries

Ingredients:

Steak Marinade:

·         3 cloves garlic (minced)

·         2 tablespoons Worcestershire sauce

·         2 tablespoons soy sauce

·         2 tablespoons sugar

·         ¼ cup white wine vinegar

·         2 rib-eye (New York strip, or filets mignon steaks (8 to 10 ounces each), trimmed)

Fries:

·         6 medium potatoes (washed and sliced into French fries.)

·         sea salt and black pepper to taste

·         oil for frying

·         2 medium onions (thinly sliced)

·         1 tablespoon oil

·         1 tablespoon red wine

·         1 tablespoon oil

·         4 – 6 large eggs

·         sea salt and black pepper to taste

Instructions:

1.      Combine the ingredients for the steak marinade in a stainless-steel bowl or a glass baking dish and stir together well. Place the steaks in the mixture and then pour in enough water to cover the steaks and turn them both over once to make sure and coat them in the marinade.

2.      Place in the fridge for a minimum of 1 hour and up to 48 hours. The longer you can let it marinade the better.

3.      Soak the cut potatoes in a large bowl of water for about 30 minutes. While they soak, heat 1 tablespoon of oil in a large skillet over medium low heat. Remove the steaks from the fridge and place them in the pan. Cook on each side for 5 to 6 minutes until the center is completely done. Remove from pan and place in a separate dish, then cover to keep warm. Add another tablespoon of oil to the pan and add the onions. Saute for 2 to 3 minutes until browned then pour in the red wine and season to taste with salt and pepper. Turn off heat and pour the onions out into the dish with the steaks.

4.      Now for the fries, heat at least 4 inches of oil in a large Dutch oven or deep fryer until it reaches 375 degrees F (180 C). While the oil heats, drain and rinse the fries then pour them out onto a clean kitchen towel and pat dry. Once the oil is hot, fry the fries in 2 or 3 batches for 4 to 5 minutes each until they start to get soft. Drain and remove each batch from the oil to cool for about 5 minutes as you rotate the batches. After all the potatoes have been fried once and then cooled off, begin frying each batch for a second time for an additional 5 or 6 minutes until golden brown and crispy. Drain and remove from oil and dump them onto a plate lined with paper towels. Season to taste with salt and pepper and place them on either a large serving platter or divide between individual plates.

5.      Slice the steaks into thin strips and add back to the pan along with the onions and place over medium high heat just long enough to warm. Scoop the meat/onions onto the fries and return the pan to heat. Now add another tablespoon of oil to the pan and crack in the eggs. Fry for 2 to 3 minutes until the whites are completely cooked, or until the eggs reach your preferred doneness. Add them to the top of the meat and season the whole thing to taste with more salt and pepper. Serve immediately.

 

Source: “Chilean Chorrillana Fries”. Recipe. www.honestcooking.com. N.p. Web. 29 Nov. 2023.

 
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