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Silpancho

Name: Silpancho
Total time: 40 min
Yield: Serves 4
Cuisine: Bolivia
Ingredients: 400g Thinly Sliced Beef; 80g Breadcrumbs; 5 Egg; 4 bowls Cooked rice; 3 Potato; 2 Tomato; 1 Onion; 1 Green Chili Pepper; A pinch Parsley; 1 tsp Salt; A pinch Black Pepper; To taste Vegetable Oil; 1 tbsp Vinegar

Main Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Thin-pounded breaded beef, fried egg, and tomato salad stacked on rice and potatoes — a Cochabamba specialty.

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📖 The Story Behind This Dish

Silpancho is the specialty of Cochabamba in central Bolivia: a big beef cutlet pounded thin, breaded, and fried is laid over white rice and boiled potatoes, then topped with fried eggs and tomato-onion salad. Hearty in a single plate, it's Bolivian soul food.

🌆 Where it's eaten: At a market eatery in Cochabamba, a plate with a beef cutlet hanging off the edge and topped with fried eggs is carried out amid the lunchtime crowd.

🥕 Ingredients (serves 4)

Thinly Sliced Beef 400g
Breadcrumbs 80g
Egg 5
Cooked rice 4 bowls
Potato 3
Tomato 2
Onion 1
Green Chili Pepper 1
Parsley A pinch
Salt 1 tsp
Black Pepper A pinch
Vegetable Oil To taste
Vinegar 1 tbsp

👩‍🍳 Instructions

Place the beef between plastic wrap, pound very thin and wide with a rolling pin, and season with salt and pepper.
Brush with 1 beaten egg, press on breadcrumbs firmly, and fry in plenty of oil until crisp on both sides.
Boil the potatoes, slice into rounds, and fry in oil.
Chop the tomato, onion, green chili, and parsley and dress with vinegar and salt.
Fry 4 eggs.
Lay rice and potatoes on plates and stack the beef cutlet, fried egg, and salad on top.

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