Chilean Chorrillana Inspired Beef Loaded Fries
with Cheese, BBQ Sauce, Avocado and Tomato Salsa
- Milk
- Sulphites
- Cereals containing gluten
- Wheat
- Sulphites
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
A popular dish in Chile, chorrillana is a comforting dish of fries loaded with beef, caramelised onions and often fried eggs. Salty and decadent, we've added a vibrant avocado and tomato salsa for good measure.
Ingredients
700 grams
Potatoes
1 unit(s)
Onion
1 unit(s)
Avocado
1 unit(s)
Intense™ Tomato
30 grams
Mature Cheddar Cheese
(Contains: Milk)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
240 grams
British Beef Mince
30 grams
Tomato Puree
1 sachet(s)
Savoury Seasoning
(Contains: Cereals containing gluten, Wheat May be present: Sulphites, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
10 grams
Beef Stock Paste
32 grams
BBQ Sauce
Not included in your delivery
1 tsp
Sugar for the Onions
1 tsp
Sugar for the Salsa
½ tbsp
Olive Oil for the Salsa
150 milliliter(s)
Water for the Sauce
2 unit(s)
Egg
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.
While the onion caramelises, cut the tomato into 1cm chunks. Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.
Grate the Cheddar cheese.
In a medium bowl, mix together the cider vinegar, sugar and olive oil for the salsa (see pantry for both amounts).
Add the tomato and avocado, season with salt and pepper and toss together.
Once the onion has caramelised, transfer to a bowl and cover with a lid to keep warm.
Give the frying pan a quick clean. When the chips have 10 mins remaining, return to a medium-high heat.
Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's when no longer pink in the middle.
Stir in the tomato puree and fry, 1 min. Stir in the savoury seasoning, beef stock paste and water for the sauce (see pantry for amount) and simmer, 2-3 mins.
Season with salt and pepper. Add a splash of water if you feel it needs it.
Meanwhile, heat a drizzle of olive oil in another medium frying pan on medium-high heat.
Once hot, crack in each egg (1 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.
When everything's ready, share the chips between your serving plates.
Top with the spiced beef, scatter over the caramelised onion and cheese.
Sprinkle over the tomato and avocado salsa, top with the fried egg, then drizzle over the BBQ sauce.
