Silpancho from Cochabamba, Bolivia

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A delicious typical food from Bolivia. Enjoy it!


  • 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


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

on serving plates. Top with onion and tomato mixture.

Preparation time: 35 mins
Cook time: 1 hr 13 mins
Total time: 1 hr 53 mins
Servings: 6 – Yield: 6 servings



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