COPPER🇧🇴 Bolivia
Silpancho recipe
Delicious Bolivian silpancho, a hearty meat dish!
Ingredients
- 500 g beef tenderloin
- 800 g potatoes
- 200 g white rice
- 1 onion
- 4 eggs
- 4 tbsp olive oil
- 2 garlic
- 1 tsp salt
- 1 tsp black pepper
How to make Silpancho
- Start by cooking 1 cup of white rice in 2 cups of water according to the package instructions, about 18 minutes.
- In a separate pot, boil 2 medium potatoes in salted water for about 15 minutes until tender; drain and slice.
- Pound 500 g of beef tenderloin to about 1/2 inch thickness, then season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Heat 3 tablespoons of olive oil in a skillet over medium-high heat until shimmering, around 2 minutes.
- Fry the beef for 3-4 minutes on each side until golden brown, then remove from the skillet and set aside.
- In the same skillet, crack and fry 2 eggs over medium heat for about 3 minutes until the whites are set.
- Arrange the cooked rice on plates, top each serving with the beef and add the fried egg on top.
- Serve alongside the sliced potatoes for a complete dish.
What is Silpancho?
Silpancho is a traditional dish from Bolivia, cooked in a pan, and takes about 60 minutes from start to finish. It is built around potatoes, beef tenderloin and white rice. The recipe below uses 9 ingredients and is written out step by step.
How long does Silpancho take?
At 60 minutes it is quicker than 57% of the 588 dishes in Copper's atlas. Copper's atlas has 60 dishes built on potatoes. The method runs to 8 steps, the longest being 18 minutes.
Any tips for making Silpancho?
Pounding the meat ensures it cooks evenly and becomes tender.
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