How to Make Chilean Chorrillana Fries

Chorrillana is a favorite Chilean dish of French fries loaded with beef, caramelized onions, and fried eggs. It’s a perfectly decadent and comforting dish to share with friends. Or enjoy on your own. We won’t tell.

Chorrillana is a beloved comfort dish in Chile, a heaping pile of fries, topped with strips of beef, sautéed onions, and some fried eggs on the top (because those are a must in Chilean cuisine). It’s not a very complex or difficult dish but I think that’s what’s so brilliant about it.

Everyone has their own style of making chorrillana here. Some variations scramble the eggs and some of them have things like chorizo sausage added, but I decided to go for minimalism.

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Actually, I was seriously considering if I wanted to add homemade barbecue sauce, generous amounts of cheese, and some crispy bacon. I still think that it sounds amazing, but after playing my phone-a-Chilean card and consulting the counsel of my Chilean boyfriend, I changed my mind. I asked him what he thought of my idea and he sort of implied it wouldn’t go over with the locals.

Fair enough.

How to Make Chilean Chorrillana Fries

1. Marinate the Steaks:

• Prepare Marinade: In a bowl, combine the minced garlic, Worcestershire sauce, soy sauce, sugar, and white wine vinegar. Stir well to dissolve the sugar.
• Marinate: Place the steaks in the marinade, ensuring they are well-coated. Add enough water to cover the steaks completely. Cover the bowl and refrigerate. Allow the steaks to marinate for at least 1 hour, but ideally overnight for enhanced flavor.

2. Prepare the Potatoes for Frying:

• Soak the Potatoes: Cut the potatoes into strips similar to French fries. Place them in a large bowl of cold water for 30 minutes to remove excess starch, which helps in crisping them up during frying.
• Dry the Potatoes: Drain the potatoes and lay them out on a clean kitchen towel or paper towels. Pat them dry thoroughly to ensure they are as dry as possible before frying.

3. Fry the Potatoes:

• Heat the Oil: In a large Dutch oven or a deep fryer, heat the oil to 375°F (190°C). Use a thermometer to check the temperature for safety and accuracy.
• First Fry: Fry the potatoes in batches to avoid overcrowding. Cook them until they are just soft inside but not browned, about 4-5 minutes. Remove and let them cool for a few minutes.
• Second Fry: Return the cooled fries to the hot oil and fry again until golden and crispy, about 5-6 minutes. This double-frying method ensures a crispy exterior and soft interior.

4. Cook the Steak and Prepare Onions:

• Cook the Steak: Remove the steaks from the marinade and pat them dry. Heat a tablespoon of oil in a skillet over medium-high heat. Cook the steaks for about 5-6 minutes per side or until desired doneness. Rest the cooked steaks on a plate, covered.
• Caramelize the Onions: In the same skillet, add another tablespoon of oil if needed. Add the sliced onions and cook until translucent and browned. Deglaze the pan with red wine, scraping up any browned bits from the steak for added flavor.

5. Assemble the Dish:

• Slice the Steak: Cut the rested steaks into thin strips.
• Prepare the Eggs: In the same skillet, add a bit more oil and crack the eggs. Fry according to your preference (usually sunny-side up).
• Combine Ingredients on Plate: Arrange the crispy fries on a large serving platter or individual plates. Top with caramelized onions, steak strips, and place the fried eggs over the top.

6. Serve:

• Final Seasoning: Sprinkle sea salt and freshly ground black pepper over the assembled dish.
• Serve Hot: Enjoy your Chorrillana immediately for the best experience, perhaps with a side of simple green salad or your favorite sauce.

Recipe Notes:

• Double Frying Potatoes: This technique ensures your fries are perfectly crispy. Don’t rush the cooling process between fries.
• Steak Tips: Letting your steak marinate longer deepens the flavors. Make sure the steak is at room temperature before cooking to ensure even cooking.
• Egg Cooking: Cook your eggs last to ensure they are warm and runny when served over the hot fries.

Chilean Chorrillana Fries

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4.9 from 13 reviews

• Author: Tori Cooper
• Total Time: 2 hours
• Yield: 4 to 6 servings 1x

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Description

Chorrillana is a favorite Chilean dish of French fries loaded with beef, caramelized onions, and fried eggs. It’s a perfectly comforting dish to share with friends.

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Ingredients

Units USM Scale 1x2x3x

Steak Marinade:

• 3 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1/4 cup white wine vinegar
• 2 rib-eye steaks, 8-10 ounces each

Fries:

• 6 medium potatoes, washed and sliced into french fries
• Oil for frying
• Sea salt and black pepper to taste

Onions and Eggs:

• 2 medium onions, thinly sliced
• 1 tablespoon oil
• 1 tablespoon red wine
• 4–6 large eggs
• Additional sea salt and black pepper for seasoning

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Instructions

Marinate the Steaks:

1. Combine Marinade Ingredients: In a bowl, mix garlic, Worcestershire sauce, soy sauce, sugar, and white wine vinegar.
2. Marinate Steaks: Add steaks to the marinade, cover with water, and refrigerate for 1 to 48 hours.

Prepare the Fries:

3. Soak Potatoes: Soak sliced potatoes in water for 30 minutes.
4. Fry Potatoes: Heat oil to 375°F (190°C). Dry potatoes thoroughly and fry in batches until golden and crispy. Season with salt and pepper.

Cook Steaks and Onions:

5. Cook Steaks: In a skillet, cook marinated steaks until done, about 5-6 minutes per side. Set aside and keep warm.
6. Caramelize Onions: In the same skillet, add onions and red wine, cook until browned, then remove from heat.

Assemble and Serve:

7. Slice Steaks: Cut steaks into thin strips and reheat with onions.
8. Fry Eggs: In the same skillet, fry eggs to your liking.
9. Assemble Dish: Layer fries on a plate, top with steak and onions, and then place a fried egg on top.

Notes

• Double Frying: Fry potatoes twice for extra crispiness.
• Marinade: Longer marination makes the steaks more flavorful.
• Serving: Serve immediately while hot for the best taste.

• Prep Time: 1 hour
• Cook Time: 1 hour
• Category: Appetizer
• Method: Deep Frying
• Cuisine: Chilean