Silpancho
Silpancho is a generous Cochabamba plate of rice, potatoes and a very thin breaded beef cutlet, finished with fried egg and fresh tomato-onion salsa.
From Chef Ilhama’s recipe collection
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How do you make Silpancho?
Silpancho uses 8 ingredients and 5 clear steps. Allow 1 hour; the recipe yields 4 servings. Check off ingredients and steps as you cook.
Ingredients & Preparation steps
8 items
History note
Silpancho is a generous Cochabamba plate of rice, potatoes and a very thin breaded beef cutlet, finished with fried egg and fresh tomato-onion salsa.
5 steps
Season the thin beef, press firmly into breadcrumbs and chill for 10 minutes.
Boil potatoes until just tender, slice and pan-fry until golden; keep the rice warm.
Mix tomato, onion, parsley, vinegar and salt into a fresh salsa.
Shallow-fry the cutlets until crisp and the beef reaches a safe internal temperature, then fry the eggs.
Layer rice, potatoes, cutlet, egg and salsa on each plate.
Build each plate just before serving so the cutlet and potatoes stay crisp.
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