Lomo borracho

Ingredients

• 8 piecesbeef loin
• a littlebutter
• 1 spoonful, plus the remainderoil
• to tastesalt
• to tasteblack pepper
• to tasteseasoning
• unspecifiedonion
• unspecifiedtomato
• unspecifiedlocoto chilli
• unspecifiedchicha or beer
• unspecifiedsalad
• 1–2 per servingwhite potatoes
• 1 per servingegg

Instructions

1. 1

   Prepare the beef

   Cut the meat into eight pieces and rub on a little butter to help tenderise them.

2. 2

   Brown the pieces

   Heat a frying pan with one spoonful of oil and fry the meat in batches of two. When juices appear on top, turn each piece and let the other side brown. Repeat with the remaining pieces.

3. 3

   Season the meat

   Transfer the browned pieces to a saucepan, preferably one with a wide base, and season with salt, pepper and the seasoning.

4. 4

   Make the sauce

   Add the remaining oil to the frying pan used for the meat. Brown the sliced onion, tomato and locoto cut into strips, then spoon this sauce over the beef.

5. 5

   Simmer with beer

   Add the chicha or beer and cook for about 10 to 25 minutes.

6. 6

   Assemble the plates

   Serve in deep plates, with a piece of meat at the bottom covered with its broth. Add the salad on top, place one or two white potatoes alongside and finish with a fried egg.

What is lomo borracho?

Lomo borracho is a traditional Bolivian meat dish whose name refers to the beer or chicha used in its cooking liquid. The meat is browned first, then served with a savoury sauce of onion, tomato and locoto.

This version layers the meat and broth in a deep plate, then adds salad, potatoes and a fried egg. Browning the beef before simmering gives the sauce a fuller, roasted flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 215 calories, 0g protein, 0g carbs, 0g fat.

The beef is the main source of protein, while potatoes contribute most of the carbohydrate. Oil, butter and the fried egg add fat; the amount of beer or chicha and the unspecified accompaniments will also affect the finished plate. For a balanced meal, serve the meat with a generous portion of salad and keep the potatoes to one or two.

The key ingredients

Beef loin: the recipe cuts the meat into eight pieces and cooks them in batches, rather than crowding them into the pan.

Chicha or beer: either is used for the simmering liquid. The recipe does not specify a style of beer or a quantity, so use the amount needed to make a broth for serving.

Locoto: this Bolivian chilli is cut into strips with the onion and tomato. Its heat can vary, so adjust how much you use to suit your preference.

Browning the beef

Work in batches of two pieces as directed, allowing space around each one in the hot pan. This helps the meat brown rather than steam.

Watch for juices appearing on the upper surface before turning the pieces. Let the second side colour as well, then move the meat to the saucepan.

Getting the sauce right

A wide-based saucepan gives the pieces room to sit in the cooking liquid. Pour the browned onion, tomato and locoto mixture over the meat so its flavour reaches the whole dish.

The simmering time is given as 10 to 25 minutes. Check the meat as it cooks and stop when it is done to your liking and the broth has taken on the flavour of the sauce.

How to serve it

Use deep plates so there is room for both the meat and its broth. Place the meat at the base, cover it with the cooking liquid and arrange the salad on top.

Serve one or two white potatoes alongside and add a fried egg over the dish. The potatoes make the broth easy to scoop up, while the salad brings a fresh contrast.

Planning the timing

The stated total time is 45 minutes, including preparation and cooking. Since the simmer is given as a range, allow time to check the meat rather than relying on the shortest estimate.

Prepare the onion, tomato and locoto while the beef browns, then cook the sauce in the same frying pan. This keeps the sequence moving and makes use of the browned bits left by the meat.

Recipe notes & tips

• Pat the beef dry before browning to help it colour in the pan.
• Fry the meat in pairs as directed so the pan stays hot.
• Use the same pan for the vegetables to pick up the browned flavour left by the beef.
• Cut the locoto into even strips so it cooks alongside the onion and tomato.
• Taste the broth before serving and adjust the seasoning if needed.
• Fry the egg close to serving time so its texture is at its best.

Variations

• Use chicha: choose it instead of beer for a version closer to the traditional Bolivian preparation.
• Adjust the heat: use less locoto for a milder sauce or more for a hotter one.
• Add herbs: finish the sauce with a little chopped parsley for a fresh note.
• Choose the sides: serve with extra salad in place of some of the potatoes.
• Cook the egg separately: fry each egg to the doneness you prefer, then add it to the plated meat.

Common mistakes to avoid

• Crowding the pan: the beef may steam instead of brown, so fry it in batches of two.
• Turning too soon: wait until juices appear on top before turning the pieces.
• Skipping the browned bits: cook the vegetables in the same pan to carry that flavour into the sauce.
• Boiling hard: keep the chicha or beer at a gentle simmer so the meat cooks steadily.
• Serving in a shallow plate: use a deep plate to hold the broth with the meat and toppings.

How to store

Refrigerate leftover meat and broth in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the broth has reduced; store salad and fried eggs separately where possible.

Frequently asked questions