Trancapecho
Is a delicious dish serve in Cochabamba, where they decided to give it a presentation different from the traditional silpancho and presented it like sándwich. Everything what is in this plate, included the rice, it joins to the bread tortilla that also is typical of this city.In Cochabamba, you can find this sandwich, between the places where more people come to try it is the market The Islands and the places forehead of San Paul's Catholic University.
Ingredients:
- Rice
- Potatoe
- Meat
- Egg
- Tomatoe
- Onion
- Green Locoto
- Breadcrumbs
- Salt
- Oil
- Bread
Preparation:
- On a pot place water (2 cups for every cup of rice) to make boil with a spoon of salt, meanwhile place in a frying pan or pot a spoon of oil and toast the rice until it becomes white, to add to the water pot boiling, to stop to boil for half an hour and to extinguish
- In another pot place water with peeled potatoes and boil, extinguish when the knife that gets between easily.
- Cut the meat for roast (place the bread ground below with little salt and the meat raises and to squash with a stone, first of a side and after other one, until the meat this one covered by the ground bread). Then in the frying pan eats fried, oil is increasing if it is necessary to have and fried the meat first of a side and after other one. The same procedure that the potatoes.
- In another frying pan to place oil cup happens and make the eggs.
- Cut the onion and the tomato in small squares and the locoto in tracks without the seed.
- Cut the bread leaving a side without cutting in order that it supports everything, to place first the big meat as a mouth, then to add you eat them in tracks, then the rice, it raises the egg and the bad vegetable, if he pleases place the locoto.