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Chile’s Chorrillana is the ultimate comfort food, a dish that captures the spirit of sharing and indulgence. Piled high with golden fries, savoury toppings, and bold flavours, it’s a meal that turns any gathering into a celebration.
Whether you’re at a local eatery or preparing it at home, Chorrillana delivers a combination of flavours that’s both hearty and irresistible. It’s not just a dish, it’s an experience, best enjoyed with friends, laughter, and maybe a cold beer to wash it all down.
What Is Chorrillana?
Chorrillana is a Chilean dish made of fries loaded with a savoury mix of ingredients, creating a satisfying and filling plate perfect for sharing.
Often referred to as “Chilean loaded fries,” this dish takes a simple base of crispy potatoes and elevates it with toppings like sautéed onions, juicy strips of beef, and scrambled or fried eggs. Some variations add sausages or other proteins, making each bite a flavourful adventure.
Chorrillana is a communal dish, served on large platters meant to be shared among friends and family. Found in traditional Chilean pubs and casual restaurants, it’s a favourite for those seeking a hearty, flavourful meal that pairs beautifully with good company and lively conversation.
Ingredients and Taste
The core of Chorrillana begins with freshly fried potatoes, golden and crisp on the outside yet fluffy within. The fries are generously layered with a sautéed mixture of onions and thinly sliced beef, seasoned to perfection with salt, pepper, and sometimes a hint of garlic.
Topping it all off are scrambled or fried eggs, which add richness and texture to the dish. In some variations, sausages or spicy chorizo are thrown in for an extra burst of flavour.
The taste of Chorrillana is as satisfying as it is dynamic. The fries provide a starchy, crispy foundation, while the onions bring sweetness and depth.
The beef is tender and savoury, seasoned just enough to let its natural flavours shine, and the eggs add a creamy, indulgent touch. Every forkful combines the hearty, smoky, and savoury flavours that make it a Chilean favourite.
A Taste of History
Chorrillana’s origins are rooted in Chile’s vibrant pub culture, where it first emerged as a shareable dish designed to accompany drinks and social gatherings.
Its exact birthplace is debated, but many credit the port city of Valparaíso, known for its lively nightlife and working class traditions, as the home of this hearty creation.
The dish’s name is thought to derive from “Chorrillos,” a reference to small streams or rivers, hinting at the way ingredients flow together on the plate.
Over time, Chorrillana has become a beloved part of Chilean cuisine, embraced in homes and restaurants across the country. Its popularity lies not only in its bold flavours but in the way it embodies the joy of communal eating.
Chorrillana (Chilean Loaded Fries) Recipe
Serves: 4 people
Ingredients:
For the Fries
- 6 large potatoes (russet or similar), peeled and cut into thick wedges
- 3 tbsp vegetable oil
- Salt to taste
For the Topping
- 2 tbsp vegetable oil
- 1 large onion, thinly sliced
- 2 garlic cloves, finely minced
- 1 lb beef sirloin or flank steak, thinly sliced into strips
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp cumin
- Salt and pepper to taste
For the Eggs
- 4 large eggs
- 1 tbsp butter or oil
Optional Garnishes
- Fresh parsley, chopped
- Hot sauce or pebre (Chilean salsa)
Directions
To begin, preheat your oven to 425°F (220°C). Soak the potato wedges in cold water for 30 minutes to remove excess starch, ensuring crispier fries. Drain, pat dry thoroughly, and toss in vegetable oil and a generous pinch of salt. Arrange on a baking sheet in a single layer.
Bake the potatoes for 25–30 minutes, flipping halfway, until golden brown and crispy. If you prefer, you can fry the potatoes in batches in hot oil (350°F/175°C) for 5–6 minutes until crisp. Set aside on paper towels to drain excess oil.
Meanwhile, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the sliced onions and cook for 10–12 minutes, stirring often, until soft and caramelized. Add the minced garlic during the last 2 minutes of cooking to avoid burning. Transfer to a bowl and keep warm.
In the same skillet, heat another tablespoon of oil over medium high heat. Season the beef strips with paprika, oregano, cumin, salt, and pepper. Sear the beef in batches to avoid overcrowding, cooking for 2–3 minutes on each side until browned but still tender. Remove from heat and set aside.
Reduce the skillet heat to medium. Combine the caramelized onions and seared beef, tossing gently to allow the flavours to meld. Cover and keep warm while preparing the eggs.
Heat a non-stick skillet with butter or oil over medium heat. Fry the eggs sunny side up or to your preferred doneness. The slightly runny yolk is traditional and adds richness to the dish.
Assemble the Chorrillana. Place the crispy fries on a large serving platter or individual plates. Top evenly with the onion and beef mixture. Gently place the fried eggs over the top.
Garnish with fresh parsley for a touch of colour and freshness. Serve immediately with hot sauce or pebre on the side. Encourage diners to mix the components together to fully enjoy the medley of flavours.
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