Cochabamba's Silpancho Delight

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. Turn the heat down to medium-low, cover the pot, and let the rice simmer gently until it’s tender and all the water is absorbed, which should take about 20 to 25 minutes. Meanwhile, put the potatoes in a large pot and cover them with salted water. Bring that to a boil, then lower the heat and let the potatoes simmer until they’re soft, around 20 minutes. Drain them, let them cool just enough to handle, and slice into half-inch pieces.

Step 2

Heat a quarter cup of vegetable oil in a deep skillet. Fry the potato slices in batches until they turn golden brown, about 2 minutes on each side. Once done, transfer them to paper towels to soak up the excess oil. In a shallow bowl, spread out some bread crumbs and season the beef with salt. Press the beef into the bread crumbs until it’s evenly coated.

Step 3

Add the remaining 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 on paper towels when finished. Next, heat a large nonstick skillet over medium heat and crack in the eggs. Cook them until the whites are set but still tender, about 5 minutes. While the eggs are cooking, mix the onions, tomatoes, chile peppers, and a drizzle of olive oil in a bowl, seasoning with a pinch of salt.

Step 4

To serve, layer the rice first, then the crispy potatoes, followed by the beef, and top everything with a fried egg. Finish by spooning the fresh onion and tomato mixture over the dish. Enjoy!