Traditional Silpancho from Cochabamba, Bolivia

Ingredients 0/12

Step 1

Boil the rice in 4 cups of water. Once it’s boiling, turn the heat down to medium-low, cover the pot, and let it simmer until the rice is tender and all the water is absorbed—this 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. Lower the heat and let them simmer until they’re soft, around 20 minutes. Drain the potatoes and let them cool for a few minutes until you can handle them easily, then slice them into half-inch pieces.

Step 2

Heat about 1/4 cup of vegetable oil in a deep skillet. Fry the potato slices in batches, cooking each side for about 2 minutes or until they’re golden and crispy. Drain them on paper towels to soak up any excess oil. In a shallow bowl, season the beef with a bit of salt, then press it into the bread crumbs so it’s evenly coated. Add the remaining 1/4 cup of oil to your skillet and cook the beef in batches, browning each side for around 1 1/2 minutes. Once cooked, place the beef on paper towels to drain.

Step 3

For the eggs, heat a large nonstick pan over medium heat. Crack in the eggs and cook until the whites are set but the yolks are still a bit runny, about 5 minutes. While the eggs cook, mix together the chopped onions, tomatoes, chile peppers, and a splash of olive oil in a bowl. Season this fresh salsa with some salt.

Step 4

To serve, start with a layer of rice on each plate, then add the fried potatoes, followed by the breaded beef, and top everything off with a fried egg. Spoon some of the onion and tomato mixture over the top, and enjoy!