Silpancho recipe

A breaded beef steak pounded so thin it covers the whole plate, laid over rice and fried potato slices and topped with a raw tomato salsa and a fried egg.

1 hourmedium12 ingredients

Ingredients

• 150 g breadcrumbs
• 480 g beef top round
• 1 cup white rice
• 3 potatoes
• 4 eggs
• 2 tomatoes
• 1 onion
• 1 locoto chilli
• 1 bunch parsley
• 2 clove garlic
• 3 tbsp vegetable oil
• 1 tsp salt

How to make Silpancho

1. Cook 1 cup of white rice in 2 cups of salted water for 18 minutes and keep it warm.
2. Boil 3 potatoes for 20 minutes, peel them, slice them 1 cm thick and fry the slices until golden; in Cochabamba the potatoes go into the pan, they are not served plain boiled.
3. Pound four 480 g slices of beef top round between sheets of plastic until they are almost transparent and as wide as the plate, then rub them with salt, pepper and 2 crushed garlic cloves.
4. Press each steak firmly into 150 g of breadcrumbs on both sides; without this breading you have a fried steak, not a silpancho.
5. Fry each breaded steak in 3 tablespoons of hot oil for 1-2 minutes per side, no longer.
6. Make the salsa cruda: dice 2 tomatoes, 1 onion and 1 locoto chilli, add chopped parsley, salt and a splash of oil.
7. Fry 4 eggs so the yolks stay soft.
8. Build each plate in order: rice, fried potato slices, the breaded steak covering them, a heap of salsa, then the fried egg on top.

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