iMajadito

1. Rinse the charque briefly under cool water. Place it in a pot with the 6 cups water, bring to a boil, then simmer over medium-low until supple and shreddable, 25–35 minutes. Reserve 2 cups of the cooking liquid, drain the rest, cool slightly, and shred the meat into bite-size strands.

2. Make annatto oil: In a small skillet, heat 2 tbsp of the vegetable oil with the annatto seeds over low heat until the oil turns deep orange-red and fragrant, 3–4 minutes. Strain and discard the seeds; set the colored oil aside.

3. In a wide heavy pot with a tight lid, warm the annatto oil and the lard over medium heat. Add the rinsed, drained rice and toast, stirring, until the grains look opaque and lightly golden, 4–6 minutes.

4. Add the onion, green bell pepper, and garlic to the pot. Cook, stirring, until softened and sweet, 5–7 minutes. Stir in the diced tomatoes and cook until they break down and the mixture thickens slightly, 3–4 minutes. Add the cumin and black pepper and cook 30 seconds.

5. Stir in the shredded charque. Pour in 2 cups reserved charque liquid and 2 cups beef broth. Add the kosher salt, taste the liquid, and adjust salt if needed (it should be well seasoned but not overly salty). Bring to a boil, then reduce to low, cover, and simmer until the rice is tender and the liquid is absorbed, 18–22 minutes.

6. Remove from heat and keep covered 10 minutes to rest. Uncover and beat/fluff vigorously with a fork or wooden spoon to loosen the grains and distribute the meat evenly.

7. While the rice cooks, heat 1/2 cup of the remaining vegetable oil in a skillet over medium heat. Fry the plantain slices until deep golden and tender, 2–3 minutes per side. Transfer to paper towels and keep warm.

8. In the same skillet, add the last 2 tbsp vegetable oil if needed. Fry the eggs sunny-side-up until the whites are set and edges crisp, 2–3 minutes.

9. Serve the majadito hot, topped with a fried egg and the fried plantains alongside.