Best 2 Silpancho From Cochabamba Bolivia Recipes

Embark on a culinary journey to the heart of Bolivia and discover the delectable Silpancho, a traditional dish that embodies the vibrant flavors and rich culinary heritage of Cochabamba. This savory dish features a tender, juicy beefsteak, expertly seasoned and grilled to perfection, inviting you to savor its smoky aroma and delectable taste. Perfectly complementing the beefsteak is a fried egg, sunny-side up, adding a touch of richness and creaminess that elevates the dish to a whole new level. But that's not all – the Silpancho is further adorned with a medley of colorful and flavorful accompaniments that add a symphony of textures and tastes. A mound of fluffy yellow rice provides a comforting base, while fried plantains offer a sweet and savory contrast. The crowning glory of this culinary masterpiece is the delectable llajwa, a spicy chili sauce that adds a fiery kick to each bite, leaving your taste buds tantalized and yearning for more. Get ready to embark on a taste adventure like no other as you explore the authentic recipes for Silpancho, yellow rice, fried plantains, and llajwa, all presented in this comprehensive guide to Bolivia's culinary treasure.

Here are our top 2 tried and tested recipes!

SILPANCHO FROM COCHABAMBA, BOLIVIA

Silpancho from Cochabamba, Bolivia image

A delicious typical food from Bolivia. Enjoy it!

Provided by María Renée Rada

Categories 100+ Everyday Cooking Recipes

Time 1h53m

Yield 6

Number Of Ingredients 12

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

Steps:

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 fried eggs on serving plates. Top with onion and tomato mixture.

Nutrition Facts : Calories 927.5 calories, Carbohydrate 133.8 g, Cholesterol 235 mg, Fat 23.7 g, Fiber 9.6 g, Protein 43.1 g, SaturatedFat 6.1 g, Sodium 558.4 mg, Sugar 9.7 g

SILPANCHO FROM COCHABAMBA, BOLIVIA

Silpancho from Cochabamba, Bolivia image

A delicious typical food from Bolivia. Enjoy it!

Provided by Mara Rene Rada

Categories Everyday Cooking

Time 1h53m

Yield 6

Number Of Ingredients 12

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

Steps:

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 fried eggs on serving plates. Top with onion and tomato mixture.

Nutrition Facts : Calories 927.5 calories, Carbohydrate 133.8 g, Cholesterol 235 mg, Fat 23.7 g, Fiber 9.6 g, Protein 43.1 g, SaturatedFat 6.1 g, Sodium 558.4 mg, Sugar 9.7 g

Tips:

Choose high-quality ingredients: Use fresh, ripe tomatoes, onions, and garlic for the salsa. Opt for skirt steak or flank steak for the beef, as they are tender and flavorful. Authentic Silpancho demands good quality ingredients.

Don't overcook the beef: Cook the beef over high heat for a short time to preserve its tenderness and juiciness. Overcooking can make the meat tough and dry.

Make the salsa ahead of time: The salsa can be made up to a day in advance, allowing the flavors to meld and develop. This will save you time when assembling the Silpancho.

Use a large skillet: A large skillet is essential for cooking the beef and eggs without overcrowding. A 12-inch skillet is a good option.

Serve immediately: Silpancho is best served immediately after it is cooked. The fried eggs should be runny and the beef should be hot and juicy.

Conclusion:

Silpancho is a delicious and hearty Bolivian dish that is perfect for a special occasion or a casual weeknight meal. With its tender beef, flavorful salsa, and crispy fried eggs, Silpancho is sure to please everyone at the table. So next time you're looking for a new dish to try, give Silpancho a shot. You won't be disappointed!