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Silpancho Cochabambino

  • Prep 30 min
  • Total 60 min
  • Ingredients 11
  • Servings 2

Ingredients

1
large potato
1/2
cup of vegetable oil
2
cups of white rice, cooked
2
steaks, tender meat, no fat or nerves (thin cut)
Adobo seasoning with cumin
1/2
cup of shredded bread
1
cup diced tomatoes
1
white onion, medium, diced thin
1
tablespoon of chopped parsley
2
eggs
Cooking spray

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Prepare the rice one day in advance if possible.

One day I met someone who would become one of my closest friends. She’s from Bolivia, a beautiful country in central South America. Fortunately, we planned a vacation to visit her country together and let me tell you, it was one of the most exciting trips I’ve ever experienced. I learned a little about their culture, customs and beautiful landscapes. During our visit, we saw Cochabamba, a city surrounded by interesting landscapes and farmlands, considered the third in economic importance within the country. As always, I try to indulge in the gastronomy of each region I visit and I’m grateful to have had the pleasure of trying some of the traditional and delicious dishes of the zone. One of the dishes that caught my attention the most was the Sipancho Cochambino, a typical dish that is very simple, but totally complete. Today I will show you how to prepare it and believe me, not only will you love it, but also you might just have to visit Bolivia.

Use breaded ground beef instead of steaks.

Fry the eggs separately and cook the yolks to your liking.

Serve immediately, you don’t want to eat your meat or eggs cold. They will not taste the same reheated.

Directions

  • 1 Wash the potato well and remove the skin with a potato peeler. Place it in a pot with enough water and add a pinch of salt. Boil for 20 minutes until it’s cooked, but firm. Place in the refrigerator to cool while you prepare the rest.
  • 2 Cook the rice the way you would normally, what’s important is to have two full cups once you’ve finished cooking the rice. If you like, you can have it ready the day before.
  • 3 Season the steaks with the adobo. Place 1/4 of the cup of oil into a medium pan over medium heat. Pass the steaks through the crumbled bread and apply pressure to each side until completely covered evenly. When the oil is hot, cook for 1 1/2 minutes on each side or until the ends have browned. Be careful not to overcook the meat as the bread cooks quickly.
  • 4 When they’re ready, set them on paper towels to remove the excess oil. Keep warm.
  • 5 Wash and dice the onions into small cubes and set aside. Open the can of tomatoes, strain and measure out 1 cup.
  • 6 Remove the potatoes from the refrigerator and chop into approximately 1/2 inch slices. Add the other 1/4 cup of oil to a non-stick pan and heat over medium-high. When the oil is hot, add the potatoes and fry for approximately 2 minutes on each side or until they’ve browned. Place over paper towels to absorb the oil.
  • 7 While the potatoes fry, sprinkle cooking spray in a small pan and fry the eggs to your preference. Sprinkle with salt and pepper.
  • 8 Once the potatoes, rice, steaks and eggs are ready you can begin to put together the sillpancho.
  • 9 Place one cup of rice over a dish, then the steak and egg. Surround this by the tomatoes and onions on one side and the potatoes on the other. Sprinkle with chopped parsley and enjoy!

One day I met someone who would become one of my closest friends. She’s from Bolivia, a beautiful country in central South America. Fortunately, we planned a vacation to visit her country together and let me tell you, it was one of the most exciting trips I’ve ever experienced. I learned a little about their culture, customs and beautiful landscapes. During our visit, we saw Cochabamba, a city surrounded by interesting landscapes and farmlands, considered the third in economic importance within the country. As always, I try to indulge in the gastronomy of each region I visit and I’m grateful to have had the pleasure of trying some of the traditional and delicious dishes of the zone. One of the dishes that caught my attention the most was the Sipancho Cochambino, a typical dish that is very simple, but totally complete. Today I will show you how to prepare it and believe me, not only will you love it, but also you might just have to visit Bolivia.

Rate and Comment

Martha Salas Martha Salas
September 14, 2015

One day I met someone who would become one of my closest friends. She’s from Bolivia, a beautiful country in central South America. Fortunately, we planned a vacation to visit her country together and let me tell you, it was one of the most exciting trips I’ve ever experienced. I learned a little about their culture, customs and beautiful landscapes. During our visit, we saw Cochabamba, a city surrounded by interesting landscapes and farmlands, considered the third in economic importance within the country. As always, I try to indulge in the gastronomy of each region I visit and I’m grateful to have had the pleasure of trying some of the traditional and delicious dishes of the zone. One of the dishes that caught my attention the most was the Sipancho Cochambino, a typical dish that is very simple, but totally complete. Today I will show you how to prepare it and believe me, not only will you love it, but also you might just have to visit Bolivia.