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My review
Silpancho from Cochabamba, Bolivia
10
Ma.Renée Rada
"A delicious typical food from Bolivia. Enjoy it!"
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Ingredients
1 h 53 m servings 928Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
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Reviews
Read all reviews 4Most helpful
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12/3/2016
I cooked the peppers and onions then cooked the beef in the same pan after sitting veggies aside. Then re-added peppers mix and added tomatoes and simmered.
6/8/2018
This was really great, with great flavors and wonderful mixtures of textures and one bowl. I even put the egg on the top, letting each person decide how they preferred it, serving in individual ...
5/8/2018
Add some sriracha, and grill the onions and this thing is AMAZINGGGGGG.
4/24/2018
First, I definitely had to halve this recipe. I am a single lady and the recipe’s author is clearly trying to feed a small nation. I also couldn’t find the specific pepper in question so I just ...