Immigrant Kitchens is a website and cooking class series run by chef-author, Lindsay Sterling. After cooking at some of the nation’s finest restaurants, Sterling began asking immigrants for cooking lessons. She shares the recipes and stories she learns on her website and in live cooking classes.

Sterling will be speaking at the Portland Public Library on November 2nd.

Bolivian Meat and Potatoes
As Rommy Cornejo Holman, from Cochabamba, Bolivia, taught Lindsay Sterling in North Yarmouth, ME.
Serves: 4
Cooking time: 1 hr
• 1 c. white rice
• 3 yukon gold potatoes
• 3/4 c. breadcrumbs
• salt
• pepper
• 3/4 lb. ground beef
• 1 small green pepper, med. dice
• 1/2 small red onion, med. dice
• 1 red pepper, med. dice
• 2 tsp vinegar
• 2 tsp oil
• 2 jalapenos (in Bolivia she uses delocoto peppers w/o seeds)
• 2 tomatos, wedges
• small bunch cilantro (in Bolivia she would use a fresh herb called quilquina)
• vegetable oil
1. Make white rice. Put rice in a small to medium pot. Cover rice with 3/4 inch water, bring to a boil, cover, turn to simmer, and cook on low for 20 minutes.
2. Half-cook the potatoes. In a medium pot cover potatoes with water, bring to a boil, and cook for 5-10 minutes until the potatoes are cooked half way through. The potatoes are soft on the outside but still hard on the inside.
3. Make the salad topping. Put onion, red pepper, green pepper in a cereal bowl and dress in equal parts oil and vinegar, and salt generously.
4. Blend fresh hot sauce. Blend the chili peppers and tomato wedges as briefly as possible to liquify for a fresh hot sauce (or skip this step and use your favorite bottled hot sauce). Put the hot sauce in a small bowl with a spoon and put on the table.
5. Roll the beef. In a mixing bowl, massage 1/4 tsp salt and 1/2 tsp pepper into beef with hands. Separate the ground beef into 4 balls. Put the breadcrumbs in a pile on cutting board. Flatten each ball and press both sides into ground beef. Roll with a rolling pin on top of breadcrumbs sprinkled with more fresh pepper. Flip over beef patty and roll again. Continue rolling and flipping until the beef is the thinness of a crepe. Make a stack of four of these on a dinner plate. Wash the cutting board, mixing bowl, your hands, and anything else the raw beef touched.
6. Fry the potatoes. Drain potatoes, cool enough to touch, then slice across the potatoes making 1/4-inch rounds. Heat two large saute pans or flat griddle on medium with 1 Tbsp oil on each. Cook potatoes in a single layer, three to five minutes on each side or as long as it takes to turn the potatoes golden brown. Once the potatoes are golden, cool them on paper towels.
7. Sear the beef. Turn the heat to medium high under the same pan(s) you used to cook the potatoes. Add 1 Tbsp oil to each pan. Once oil is hot, add one beef patty per pan. Flip the beef when the cooked brown color starts replaces about half of the raw pink. Stack cooked beef rolls on a fresh plate, and wash the plate that the raw beef was on.
8. Fry four eggs, leaving yolks runny.
9. Assemble the plates. Gather all the components (rice, potatoes, beef, eggs, and salad) near a stack of serving plates. On each plate, put a scoop of rice in the center. Decorate the rim with five potatoes spaced evenly. Put the beef on top of the rice (the potatoes should be poking out from underneath). Put egg on top of beef, and the the colorful salad on top of the egg. Garnish with quilquina or cilantro. Serve with fresh hot sauce on the table as a condiment.
Copyright Lindsay Sterling 2009