Silpancho From Cochabamba, Bolivia
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
45
Sourness
33
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 cups
Water2 cups
White Rice1 cup
Vegetable Oil (divided)3 cups
Bread Crumb6
Eggs3 tbsps
Olive Oil (to taste)Directions:
1
Bring 4 cups water and rice to a boil in a saucepan
2
Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes
3
Place potatoes into a large pot and cover with salted water; bring to a boil
4
Reduce heat to medium-low and simmer until tender, about 20 minutes
5
Drain
6
Cool until easily handled, about 5 minutes
7
Cut into 1/2-inch slices
8
Heat 1/4 cup vegetable oil in a deep skillet
9
Cook sliced potatoes in batches until golden brown, about 2 minutes per side
10
Drain on paper towels
11
Pour bread crumbs into a shallow bowl
12
Season beef with salt and press into the bread crumbs until evenly coated
13
Heat remaining 1/4 cup vegetable oil in the deep skillet
14
Cook beef in batches until browned, about 1 1/2 minutes per side
15
Drain on paper towels
16
Heat a large nonstick skillet over medium heat
17
Crack in eggs and cook until set, about 5 minutes
18
Combine onions, tomatoes, chile peppers, and olive oil in a bowl
19
Season with salt
20
Layer rice, potatoes, beef, and fried eggs on serving plates
21
Top with onion and tomato mixture