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Silpancho from Cochabamba, Bolivia
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Prep Time:
35 minutes
35 minutes
Cook Time:
73 minutes
73 minutes
Total Time:
113 minutes
113 minutes
Traditional Bolivian dish with rice, golden potatoes, beef, fried eggs, and onion-tomato salsa.
Ingredients:
- 4 cups water
- 2 cups white rice
- 6 potatoes, peeled
- 0.5 cup vegetable oil, divided
- 3 cups bread crumbs
- 1.5 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
Instructions:
- In a saucepan, bring 4 cups of water and rice to a boil. Then, reduce heat, cover, and simmer for 20 to 25 minutes until rice is tender and liquid is absorbed.
- In a large pot, boil potatoes in salted water until tender, approximately 20 minutes. Drain and cool for 5 minutes. Slice into 1/2-inch pieces.
- In a deep skillet, heat 1/4 cup of vegetable oil until shimmering. Cook sliced potatoes in batches until they achieve a golden brown crispiness, about 2 minutes on each side. Transfer to paper towels to drain.
- In a shallow bowl, place bread crumbs. Season beef with salt and firmly coat it with the bread crumbs until fully covered.
- In a deep skillet, heat the remaining 1/4 cup of vegetable oil. Brown the beef in batches for about 1 1/2 minutes per side. Place on paper towels to drain.
- Preheat a spacious nonstick skillet on medium heat. Gently crack eggs into the skillet and cook until they reach desired firmness, approximately 5 minutes.
- Mix together the onions, tomatoes, chile peppers, and olive oil in a bowl, and then season with salt.
- Create a beautiful plate by assembling layers of rice, potatoes, beef, and fried eggs. Finish with a flavorful mixture of onions and tomatoes on top.