SilpanchoBreaded Beef, Rice, and Potatoes
Silpancho is a Bolivian plate of a thin breaded beef cutlet served with rice, potatoes, egg, and fresh tomato-onion salsa. The components are prepared separately and assembled just before serving.
Prep
35m
Cook
40m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice
- 320gWhite Rice (rinsed)
- 640mlWater
Potatoes
- 700gPotato (cut into strips)
- 380mlVegetable Oil
Cutlets
- 600gTop Round Beef (pounded thin)
- 80gAll-Purpose Flour
- 140gBreadcrumbs
- 2pcsEgg (beaten)
- 8gSalt
- 2gBlack Pepper
Topping
- 4pcsEgg
Salsa
- 260gTomato (finely chopped)
- 90gOnion (finely chopped)
- 20gRocoto Chili (finely chopped)
- 20gFresh Coriander (finely chopped)
- 4gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the white rice and water in a saucepan. Bring to a gentle simmer, cover, and cook until the grains are tender and the liquid is absorbed.
- 02
Simmer the potato until just tender. Drain, cool enough to handle, slice, and fry in the vegetable oil until golden on both sides.
- 03
Pound the top round beef very thin. Season with the salt and black pepper.
- 04
Dredge each cutlet in the all-purpose flour, dip it in the beaten eggs, and coat it with the breadcrumbs.
- 05
Pan-fry the cutlets until crisp and the beef reaches 63°C (145°F), then rest them for 3 minutes.
- 06
Fry the eggs until the whites and yolks are set to your preference; for higher-risk diners, cook the yolks firm.
- 07
Combine the tomato, onion, rocoto chili, fresh coriander, and salt.
- 08
Plate the rice and potatoes, add a cutlet, top with eggs, and spoon the salsa alongside.
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