Tranca Pecho Cochabambino Sandwich

Experience the bold and hearty flavors of Cochabamba, Bolivia, with the Tranca Pecho Cochabambino Sandwich. This dish, traditionally consumed as a substantial late-night meal, combines savory elements like a well-seasoned beef patty, fried eggs, and crispy potatoes, layered in a soft bread roll. Accompanied by a vibrant chopped vegetable salad, this sandwich is a symphony of textures and tastes, perfect for those craving a fulfilling culinary adventure.

Ingredients

🥖 4-6 Bread Rolls
🥩 500g Ground Beef
🥔 5-6 medium Hollandesa Potatoes
🍚 200-300g Rice
🥕 2-3 medium Carrots
🧅 1 large Red Onion
🍅 1-2 medium Tomatoes
🌶️ 1 small Green Chili, Locotito verde
🌿 A small bunch Kikiña/Quiquiña, finely chopped
🥚 1 Egg for meat mixture, 1-2 Eggs per serving for frying
🧄 1 large clove Garlic, half for meat mixture
🍞 200-300g Breadcrumbs for meat coating
🧂 Salt
⚫ Black Pepper
🌿 Ground Cumin
🛢️ Cooking Oil
💧 Water

Instructions

1- Cook Potatoes:

• Boil whole potatoes in salted water until tender, about 20-25 minutes.
• Drain, peel, and slice into thick pieces.
• Fry in hot oil until golden brown, about 10-15 minutes.
• Season with salt.

2- Prepare Rice:

• In a dry frying pan, toast the rice until lightly golden.
• Transfer to a pot with water.
• Add a dash of oil and salt.
• Cook until the water is absorbed and rice is tender, around 15-20 minutes.

3- Cook Carrots:

• Dice peeled carrots into small cubes.
• Boil until tender, roughly 10-15 minutes.

4- Prepare Salad:

• Finely chop red onion, tomatoes, green chili, and kikiña.
• Arrange separately on a plate.

5- Prepare Meat:

• Mix ground beef with grated garlic, 1 egg, cumin, black pepper, and salt in a bowl.
• Gradually add breadcrumbs until cohesive.

6- Flatten and Fry Meat Patties:

• Flatten portions of seasoned meat with a moroco stone on a breadcrumb-dusted surface.
• Fry in hot oil until golden brown on both sides, about 3-5 minutes each.

7- Fry Eggs:

• In hot oil, fry eggs sunny-side up and season with salt.

8- Assemble Salad:

• Mix all chopped ingredients with cooked carrots.
• Season with salt and drizzle with cooking oil.

9- Assemble Sandwich:

• Cut bread rolls.
• Layer with cooked rice, fried potato slices, a fried meat patty, a fried egg, and a generous spoon of salad.

Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Servings: Approximately 4-6 sandwiches
Equipment: Medium-sized Pot with Lid, Large Non-Stick Frying Pan, Large Wok-Style Frying Pan, Small Knife, Wooden Spoon, Silicone Spatula with Wooden Handle, Serving Tongs, Perforated Serving Spoon, Earthenware Pitcher, Flat Stone (Batán), Heavy Stone (Moroco)

Cooking Tips

• Fluffier rice: Toast it before boiling to achieve a “granear el arroz” effect.
• Flatten meat thinly: Using the traditional Batán technique provides optimal texture.
• Serve the sandwich stacked high for balanced flavors and textures.

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#juliakani

Tranca Pecho Cochabambino Sandwich

Posted by Waivio guest: @waivio_hivecooking