Silpancho From Cochabamba, Bolivia Recipe

Name: Silpancho From Cochabamba, Bolivia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 2 cups white rice; 6 potatoes, peeled; 1/2 cup vegetable oil, divided; 3 cups bread crumbs; 1 1/2 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

Servings: persons

4 cups water
2 cups white rice
6 potatoes, peeled
1/2 cup vegetable oil, divided
3 cups bread crumbs
1 1/2 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

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.

1507

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups water, 2 cups white rice, 6 potatoes, peeled, 1/2 cup vegetable oil, divided, and more.

Yes, Silpancho From Cochabamba, Bolivia falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Silpancho From Cochabamba, Bolivia

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