Silpancho from Cochabamba, Bolivia recipe

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Ingredients

4 cups water
2 cups white rice
6 potatoes, peeled
½ cup vegetable oil, divided
3 cups bread crumbs
1 ½ pounds beef top sirloin, thinly sliced
salt to taste
6 eggs
3 onions, diced
2 tomatoes, diced
2 red chile peppers (locoto), chopped
3 tablespoons olive oil, or to taste

Nutrition Info

927.5 calories
carbohydrate: 133.8 g
cholesterol: 235 mg
fat: 23.7 g
fiber: 9.6 g
protein: 43.1 g
saturatedFat: 6.1 g
servingSize: -
sodium: 558.4 mg
sugar: 9.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

  2. Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Cool until easily handled, about 5 minutes. Cut into 1/2-inch slices.

  3. Heat 1/4 cup vegetable oil in a deep skillet. Cook sliced potatoes in batches until golden brown, about 2 minutes per side. Drain on paper towels.

  4. Pour bread crumbs into a shallow bowl. Season beef with salt and press into the bread crumbs until evenly coated.

  5. Heat remaining 1/4 cup vegetable oil in the deep skillet. Cook beef in batches until browned, about 1 1/2 minutes per side. Drain on paper towels.

  6. Heat a large nonstick skillet over medium heat. Crack in eggs and cook until set, about 5 minutes.

  7. Combine onions, tomatoes, chile peppers, and olive oil in a bowl. Season with salt.

  8. Layer rice, potatoes, beef, and fried eggs on serving plates. Top with onion and tomato mixture.

Recipe Yield

6 servings

Recipe Note

A delicious typical food from Bolivia. Enjoy it!

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