Silpancho from Cochabamba, Bolivia

Silpancho from Cochabamba, Bolivia A delicious typical food from Bolivia. Enjoy it!


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 35 mins

    COOK : 1 hr 13 mins

    TOTAL : 5 mins

    SERVING : 6

    YIELD : 6 servings

  • 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.

Per Serving: 928 calories; protein 43.1g; carbohydrates 133.8g; fat 23.7g; cholesterol 235mg; sodium 558.4mg. 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.