Silpancho Cochobambino
Silpancho Cochobambino
Silpancho Cochobambino might be one of the most ultimate dishes the world has seen. This popular Bolivian staple has just about everything you can imagine on the plate. It starts with a bed of heaping garlic rice. On one side of the plate, a breaded and fried beef patty is placed on the rice. The beef patty is topped with a fried egg. On the other side of the plate are fried potatoes and slices of avocado. The entire dish is topped off with a tomato onion salad. There’s no question about it: this is a heavy meal. Maybe only eat silpancho once a year if you like to count your calories.
Servings: 2
Ingredients
Tomato and Onion Salad
- 1 medium tomato seeded and diced
- 1/4 medium white onion diced
- 2 tbsp parsley chopped
- 1 tbsp vinegar
- 1/4 tsp salt
Potatoes
- 4 small potatoes
- 1/2 lemon
- 2 tbsp olive oil
- salt to taste
Rice
- 3 tbsp olive oil
- 8 garlic cloves minced
- 1/4 medium white onion diced
- 3 cups day old rice
- salt to taste
Beef Patty
- 1 lb ground beef
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 large egg beaten
- 1 cup breadcrumbs
- 1/4 cup vegetable oil for frying
Extras
- 2 large eggs fried sunny side up
- 1 avocado sliced
Instructions
Tomato and Onion Salad
- Mix all of the ingredients together. Place in the refrigerator until ready to use.
Rice
- Heat up olive oil in a large sauté pan over medium high heat. Sauté the garlic and onions for 3 minutes.
- Add in the day old rice, making sure to break up any clumps. Fry for 3 minutes. Season with salt. Set aside.
Potatoes
- Bring a pot of salted water to a boil. Add in the whole potatoes. Squeeze in the lemon juice. Boil for about 12 minutes until the potatoes are cooked through, but still slightly firm. Drain and let cool.
- Heat up olive oil in a sauté pan over medium high heat. Slice the potatoes into 3. Add the potatoes to the oil.
- Fry the potatoes for 4 minutes a side until crispy. Set aside.
Beef Patty
- Season the ground beef with salt, pepper, and cumin. Form into 2 thin patties; about 1/2” thick.
- Dip the patties in the beaten egg.
- Dredgd the patties in breadcrumbs.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the beef patties. Fry the patties for 3-4 minutes a side until crispy.
Silpancho Cochobambino Assembly
- Plate about 1 1/2 cups of the rice across the entire plate.
- Top on side with the fried beef patty. Top the beef patty with a fried egg. On the top corner, plate some of the potatoes. Below that, half an avocado. Top the entire plate with the tomato onion salad.
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