I’ve discovered a game-changing comfort food that combines everything we Filipinos already love cooking at home: crispy fries, tender beef strips (like our bistek), and perfectly cooked sunny-side-up eggs. This Chilean dish called Chorrillana has become my family’s favorite weekend treat, especially during our busy gatherings.
Think of it as leveled-up pritong patatas topped with meat and eggs – simple ingredients we already have in our kitchen. When you break those golden egg yolks, they mix with the meat juices to make an amazing sauce that’s perfect for those crispy fries underneath.
As someone who cooks for a big Filipino family, this recipe is a winner. It’s cheaper than food delivery, uses ingredients from any local palengke or grocery, and always tastes good. If you love crispy potatoes, tender beef, and runny egg yolks (just like our silog breakfasts!), you’ll want to try this recipe. It’s so easy to make but looks and tastes like it came from a fancy restaurant.
Cultural Notes
Chorrillana originated in Valparaíso, Chile, and is named after the Chorrillos district. While similar to other loaded fries dishes like Canadian poutine or Peruvian salchipapas, it has its own distinct Chilean identity and preparation method.
Why You’ll Love This Recipe
- Perfect sharing dish for casual gatherings
- Customizable with various toppings
- Budget-friendly comfort food
- Simple ingredients, maximum flavor
- Restaurant-quality results at home
- Great for using leftover steak
Chilean Chorrillana (Bistec a la Chorrillana)
Equipment
- Large deep fryer or heavy-bottom pot (para sa pagprito ng patatas / for deep frying potatoes)
- Large skillet or frying pan (kawali / for sautéing meat and onions)
- Sharp knife (kutsilyo / for precise cutting)
- Cutting board (sangkalan / for preparation)
- Spider strainer or slotted spoon (sandok na may butas / for removing fries)
- Paper towels (for draining excess oil)
- Meat thermometer (optional, for perfect doneness)
- Large serving platter (malaking bandehado / for presentation)
Ingredients
For the Base:
- 2 medium potatoes about 400g, peeled and cut into fries
- 80 g beef strips preferably sirloin or ribeye steak
- ½ medium onion sliced (about 100g)
- 2 large eggs
- 2 tablespoons red wine preferably Chilean
- Salt and freshly ground black pepper
- Cooking oil for frying
Optional Add-ins:
- 1 chorizo sausage sliced
- 2 hot dogs frankfurters, sliced
- 1 tomato diced
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- For Pebre Traditional Chilean Condiment:
- 2 tomatoes finely diced
- ½ onion finely minced
- 2 cloves garlic minced
- ¼ cup cilantro chopped
- 1 green chile minced (optional)
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- Salt to taste
Instructions
- Begin by peeling and cutting the potatoes into half-inch strips. Soak them in cold water for 30 minutes, then pat completely dry with paper towels. Heat cooking oil to 350°F (175°C) and fry the potatoes in batches until golden brown, about 5-7 minutes. Remove and drain on paper towels, then season with salt.
- While the fries are soaking, slice your onion and cut the beef into thin strips. Season the beef with salt and pepper and set aside.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add the sliced onions and cook until they become clear and soft, about 5 minutes. Pour in the red wine and add a pinch of salt. Continue cooking until the wine reduces and the onions are caramelized and sweet, about 10 minutes more. Transfer to a plate and keep warm.
- In the same pan, increase heat to high. Add a touch more oil if needed. Once the pan is very hot, add the seasoned beef strips in a single layer. Cook until browned but still medium-rare inside, about 2-3 minutes total. Remove from pan and let rest.
- Lower the heat to medium and crack two eggs into the same pan. Cook until the whites are set but the yolks are still runny, about 3 minutes. Season with salt and pepper.
- To serve, arrange the crispy fries on a large platter. Layer the beef strips over the fries, then top with the caramelized onions. Place the fried eggs on top. Serve immediately while everything is hot, allowing the runny yolks to create a natural sauce when broken over the dish.
- This recipe serves 2-3 people as a main dish or 4-6 as an appetizer. For best results, make sure your oil is hot enough when frying potatoes and don’t overcrowd the pan when cooking the beef. The entire dish takes about 55 minutes to prepare, including the potato soaking time.
Tips from Lola’s Kitchen
- Soak potatoes in cold water before frying for crispier results
- Use room temperature meat for even cooking
- Don’t overcrowd the pan when cooking beef to ensure proper browning
- Keep the egg yolks runny – they create a delicious sauce when broken
- Pat meat dry before cooking for better browning
- Let meat rest 5 minutes before serving
Traditional Serving Suggestions
- Serve family-style in the center of the table
- Pair with cold Chilean beer or red wine
- Serve with pebre sauce on the side
- Accompany with crusty bread to soak up the egg yolks
- Add ají (Chilean hot sauce) for extra heat
Troubleshooting Common Issues
- Soggy Fries: Ensure oil is hot enough (350°F/175°C) and don’t overcrowd
- Tough Meat: Don’t overcook; keep it medium-rare
- Broken Egg Yolks: Use fresh eggs and crack carefully
- Burnt Onions: Keep heat medium and stir frequently
Ingredient Alternatives
- Beef: Can use chicken strips or pork
- Red Wine: Replace with beef broth
- Fresh Potatoes: Frozen french fries work in a pinch
- Eggs: Can use scrambled eggs instead
- Onions: Red or white onions both work well
Storage & Reheating
- Store components separately in airtight containers
- Refrigerate for up to 2 days
- Reheat fries in oven at 400°F (200°C) for 5-10 minutes
- Reheat meat and onions in skillet
- Best served fresh; eggs should always be cooked fresh
Variations
- Seafood Chorrillana
- Replace beef with shrimp and calamari
- Add garlic and parsley
- Vegetarian Version
- Use mushrooms and bell peppers instead of meat
- Add grilled corn and avocado
- Spicy Version
- Add sliced jalapeños
- Include hot sauce in the onion mixture
FAQs
Q: Can I prepare components ahead of time? A: Yes, you can pre-cut potatoes (store in water) and slice meat and onions up to 24 hours ahead. Q: Is this dish spicy? A: Traditional Chorrillana is not spicy, but you can add heat with ají or hot sauce. Q: Can I use air fryer for the potatoes? A: Yes, cook at 380°F (193°C) for 15-20 minutes, shaking basket halfway through. Q: What cut of beef is best? A: Sirloin or ribeye work best, but any tender cut will do. Q: How many does this serve? A: This recipe serves 2-3 people as a main dish or 4-6 as an appetizer.
Nutrition
The Story Behind Chilean Chorrillana
If you love loaded fries and hearty comfort food, you’ll want to hear the story behind Chile’s famous Chorrillana. This beloved dish was born in the colorful port city of Valparaíso, where busy dock workers and sailors needed filling, energizing meals to fuel their long days. What started as a simple plate of fries topped with meat in local restaurants has now become one of Chile’s most popular comfort foods.
Chorrillana gets its name from an interesting connection – some say it’s named after the Chorrillos district, while others link it to the way the toppings “pour” (chorrear in Spanish) over the fries. Either way, this mountain of crispy fries, juicy beef strips, caramelized onions, and runny-yolked eggs has been filling hungry bellies since the 1970s. The dish first became famous at Restaurant J Cruz in Valparaíso, where they would serve massive portions perfect for sharing with friends after a long day at work.
What makes Chorrillana special is how it brings together simple ingredients in a delicious way. Unlike its cousin the Canadian poutine with gravy and cheese curds, or Peru’s salchipapas with hot dogs and sausages, Chilean Chorrillana lets the natural juices from the meat and egg yolks create a mouthwatering sauce that coats every fry. Today, you’ll find this dish in almost every Chilean restaurant, from casual bars to upscale eateries, each adding their own special touch while keeping the core elements that made it famous.
While traditionally served as a shared appetizer or late-night snack, Chorrillana has evolved into a full meal that brings people together. Chilean families and friends gather around steaming plates of Chorrillana, breaking the egg yolks and mixing all the flavors together – it’s comfort food that’s meant to be shared. Whether you’re having it for lunch, dinner, or as a late-night craving, this satisfying combination of crispy, tender, and savory elements shows why Chilean cuisine deserves more attention in the global food scene.
Don’t be surprised if you start craving Chorrillana regularly after trying it once. Like many beloved comfort foods, it’s the kind of dish that makes you feel at home, no matter where you are. The best part? You can easily make it in your own kitchen with ingredients from any local grocery store, bringing a taste of Chilean food culture to your table.
