📝 About This Recipe
Hailing from the vibrant port city of Valparaíso, Chile, the Chorrillana is the ultimate communal comfort food designed for sharing over cold beers. This mountain of indulgence features hand-cut, golden-crisp fries topped with savory strips of seared beef, caramelized onions, and rich fried eggs. It’s a masterclass in textures and salty-sweet balance, capturing the rustic soul of Chilean tavern culture in every bite.
🥗 Ingredients
The Crispy Base
- 4 large Russet potatoes (peeled and cut into 1/2-inch thick batons)
- 1 quart Vegetable oil (for deep frying)
- 1 teaspoon Fine sea salt (to taste)
The Savory Toppings
- 1.5 pounds Sirloin steak or Flank steak (sliced into thin strips)
- 2 pieces Large yellow onions (thinly sliced into half-moons)
- 2 pieces Chorizo links (sliced into rounds)
- 3 pieces Garlic cloves (minced)
- 1 teaspoon Dried oregano
- 1/2 teaspoon Smoked paprika
- 2 tablespoons Olive oil (for sautéing)
The Crown
- 4 pieces Large eggs (at room temperature)
- 2 tablespoons Fresh parsley (roughly chopped for garnish)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
-
1
Soak the cut potato batons in a large bowl of cold water for at least 30 minutes to remove excess starch. This ensures the fries get extra crispy.
-
2
Drain the potatoes and pat them completely dry with paper towels or a clean kitchen towel. Moisture is the enemy of crispiness!
-
3
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Par-fry the potatoes in batches for 5-6 minutes until tender but not yet browned. Remove and drain on a wire rack.
-
4
While the fries rest, heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt.
-
5
Cook the onions slowly for 15-20 minutes, stirring occasionally, until they are soft, golden-brown, and caramelized. Remove from the pan and set aside.
-
6
Increase the skillet heat to medium-high and add the sliced chorizo. Fry until the edges are crispy and the fat has rendered. Remove the chorizo, leaving the flavorful oil in the pan.
-
7
Season the beef strips with salt, pepper, oregano, and paprika. In the same skillet, sear the beef in batches over high heat for 2-3 minutes until browned and juicy. Add the minced garlic in the last minute of cooking.
-
8
Return the onions and chorizo to the skillet with the beef. Toss everything together to marry the flavors, then turn the heat to its lowest setting to keep warm.
-
9
Increase the deep-frying oil temperature to 375°F (190°C). Fry the potatoes a second time for 3-4 minutes until they are deeply golden and crunchy. Drain and toss immediately with sea salt.
-
10
In a separate non-stick frying pan, heat a small amount of oil or butter. Fry the eggs sunny-side up until the whites are set but the yolks remain beautifully runny.
-
11
To assemble, pile the hot fries onto a large communal platter. Spread the beef, onion, and chorizo mixture generously over the fries.
-
12
Place the fried eggs on the very top of the mountain. Garnish with fresh parsley and an extra crack of black pepper.
💡 Chef's Tips
For the most authentic flavor, look for Chilean-style 'Longaniza' instead of Spanish chorizo if available. Don't skip the double-fry method for the potatoes; it's the only way to ensure they don't go soggy under the weight of the toppings. If you prefer a bit of heat, add a sliced fresh green chili (like a serrano) to the onions while they caramelize. Ensure your beef is at room temperature before searing to get a perfect crust without overcooking the center. Always salt your fries the second they come out of the oil so the salt adheres to the surface.
🍽️ Serving Suggestions
Serve with a side of 'Pebre', a classic Chilean condiment made of cilantro, onions, and tomatoes. Pair with a cold Chilean Lager or a crisp Escudo beer to cut through the richness of the dish. Provide small individual plates but encourage everyone to eat directly from the large platter for the true 'Valpo' experience. A side of spicy Merkén (Chilean smoked chili pepper) oil is perfect for those who want an extra kick. Offer plenty of napkins; this is a deliciously messy affair!