Silpancho: A Bolivian Specialty from Cochabamba

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

Step 1

Bring 4 cups of water to a boil in a saucepan, then add the rice. Lower the heat to medium-low, cover, and let it simmer gently until the rice is tender and the water has been absorbed, which usually takes about 20 to 25 minutes. While the rice cooks, put the potatoes in a large pot, cover them with salted water, and bring to a boil. Let them simmer on medium-low until they're soft, about 20 minutes. Once done, drain the potatoes and let them cool for a few minutes until you can handle them. Slice them into half-inch pieces.

Step 2

Heat about a quarter cup of vegetable oil in a deep skillet. Fry the potato slices in batches until they turn golden and crispy, about 2 minutes on each side. Drain them on some paper towels to get rid of the excess oil. Pour some bread crumbs into a shallow bowl and season the beef with salt. Press the beef into the crumbs so it gets nicely coated all over.

Step 3

Add another quarter cup of oil to the skillet and cook the breaded beef in batches, browning each side for about 1 and a half minutes. Drain the cooked beef on paper towels as well. Then, warm up a large nonstick pan over medium heat and crack in the eggs. Cook them gently until the whites are set but the yolks stay a bit runny, around 5 minutes.

Step 4

In a small bowl, mix together chopped onions, tomatoes, diced chile peppers, and a splash of olive oil. Season with a pinch of salt to taste. To serve, layer the rice on the plate first, then add the fried potatoes, followed by the crispy beef, and top everything off with a fried egg. Spoon the fresh onion and tomato mixture over the top, and enjoy!