Chorrillana

Instructions

1. Cut the potatoes into sticks, rinse them in cold water, then dry them thoroughly.
2. Fry the fries in oil at 160 °C for 6 minutes, then drain on kitchen paper.
3. Slice the meat into thin strips and sauté over high heat in 2 tablespoons of oil until seared. Set aside.
4. In the same pan, cook the sliced onions and chopped garlic for 5 minutes, then add the aji amarillo paste and diced tomatoes.
5. Return the meat, add the soy sauce, vinegar, cumin, salt and pepper, and simmer for 5 minutes.
6. Fry the eggs in the remaining oil until the whites are set and the yolks still runny.
7. Arrange the fries on a large platter, cover them with the beef mixture, then place the fried eggs on top.
8. Garnish with sliced red onion and serve immediately, while the fries are still crispy.