Majadito is a dish that speaks of the Bolivian Oriente (East). It is traditionally prepared with charque (dried beef), which must first be soaked for a long time and then boiled to remove excess salt and soften it. The meat is then 'crushed' (majau) into fibers, which are mixed into the moist, colorful rice.
The key to success is ensuring that the rice is very wet, almost mushy, after cooking. The typical red-orange color comes from urucú (annatto), which also adds a subtle, earthy flavor.
Soak the Charque (or dried beef) in water overnight (8–12 hours), changing the water several times to remove as much salt as possible.
Boil the meat in clean water/broth until tender (approximately 60–90 minutes). Do not discard the salty water; use it as the base for the rice.
Remove the meat and shred it into fine fibers, or crush it in a mortar, which is the traditional method (majau).
In a large pot or deep skillet, heat 0.5 cups of oil. Add the onion, bell pepper, and garlic. Sauté until translucent.
Add the diced tomatoes, cumin, and Urucú (Achiote) and cook for 5 minutes until the tomatoes break down. This base is the Ahogado.
Stir the rinsed rice into the Ahogado. Fry the rice briefly while stirring constantly (a step for Majadito Tostado, but a short fry is enough for Batido).
Pour in 6 cups of broth (supplement the Charque water with clean water or beef broth to reach 6 cups total). Cook over medium heat uncovered for 25–30 minutes.
The dish should remain very wet, mushy, and moist (Batido). If it is too dry, add hot water. The rice should be soft but not overcooked.
Stir in the shredded Charque and cook for another 5 minutes until the flavors combine. Season with salt and pepper (carefully, as the Charque is salty).
Slice the Plantain and fry in hot oil until golden brown and crispy.
Fry the eggs 'starry' (fried egg) with a runny yolk.
Serve the Majadito hot in a bowl, topped with a fried egg and surrounded by slices of Plantain.