Silpancho
Silpancho is a hearty and iconic Bolivian dish, characterized by its layers of thinly pounded, breaded, and fried beef cutlets served over rice, topped with fried eggs and a fresh tomato and onion salsa. It's a complete meal that offers a delightful combination of textures and flavors, from the crispy meat to the runny yolk and the bright salsa.
🧂 Ingredients
- 2 cups White rice
- 4 cups Water for rice
- 4 medium Potatoes
- 500 g Beef (top round or sirloin)(thinly sliced)
- 1.5 cups Breadcrumbs
- 1 tsp Adobo seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Vegetable oil(for frying)
- 4 large Eggs
- 2 medium Tomatoes(seeded and diced)
- 1 medium Red onion(finely diced)
- 2 tbsp Fresh parsley(chopped)
- 1 tbsp Lemon juice
👨🍳 Instructions
- 1
Cook the rice according to package directions. Set aside.
💡 Tip: Ensure rice is fluffy. - 2
Peel the potatoes and slice them into thin rounds. Boil in salted water until tender, about 8-10 minutes. Drain and set aside.
- 3
For the salsa, combine diced tomatoes, red onion, parsley, and lemon juice in a small bowl. Season with salt and pepper. Set aside.
💡 Tip: Allow salsa to meld flavors while preparing other components. - 4
Place beef slices between plastic wrap and pound very thin with a meat mallet or rolling pin. Season both sides with adobo seasoning, salt, and pepper.
💡 Tip: Aim for a thickness of about 1/8 inch. - 5
Coat each side of the pounded beef with breadcrumbs. Press firmly to adhere.
💡 Tip: Ensure an even coating of breadcrumbs. - 6
Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded beef cutlets until golden brown and cooked through, about 2-3 minutes per side. Drain on paper towels.
💡 Tip: Do not overcrowd the pan; fry in batches if necessary. - 7
In the same skillet, fry the potato slices until lightly golden and crispy. Drain on paper towels.
💡 Tip: Adjust heat as needed to prevent burning. - 8
Fry the eggs sunny-side up in the same skillet, ensuring the yolks remain runny.
💡 Tip: Runny yolks are traditional for mixing with the rice. - 9
To assemble, layer each plate with rice, followed by fried potatoes, a beef cutlet, and a fried egg. Top generously with the prepared salsa.
💡 Tip: Serve immediately while hot.
💡 Pro Tips
- ✓For an authentic touch, use a traditional Bolivian adobo seasoning blend.
- ✓Ensure the beef is pounded very thin for a tender result.
- ✓The runny egg yolk is crucial for the dish's signature richness.
🔄 Variations
- Some variations include a thin layer of boiled beet slices under the meat.
- Ground beef can be used as a substitute for pounded steak, flattened very thinly.