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 caloriescarbohydrate: 133.8 gcholesterol: 235 mgfat: 23.7 gfiber: 9.6 gprotein: 43.1 gsaturatedFat: 6.1 gservingSize: -sodium: 558.4 mgsugar: 9.7 gtransFat: : -unsaturatedFat: : -
Directions Silpancho from Cochabamba, Bolivia
Directions
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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.
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.
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.
Pour bread crumbs into a shallow bowl. Season beef with salt and press into the bread crumbs until evenly coated.
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.
Heat a large nonstick skillet over medium heat. Crack in eggs and cook until set, about 5 minutes.
Combine onions, tomatoes, chile peppers, and olive oil in a bowl. Season with salt.
Layer rice, potatoes, beef, and fried eggs on serving plates. Top with onion and tomato mixture.