Silpancho
User Reviews
3.5
6 reviews
Good
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Prep Time
35 mins
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Cook Time
35 mins
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Total Time
1 hr 15 mins
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Servings
4 people
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Course
Main Course
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Cuisine
South American, Bolivian
Silpancho
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Silpancho is a traditional dish of Cochabamba (Bolivia), consisting of rice and potatoes, covered with a breaded steak topped with fried eggs.
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Ingredients
- 24 oz. ground beef
- 3 potatoes (firm-fleshed), peeled
- 4 tomatoes , peeled, seeded, diced
- 3 onions , diced
- 2 tablespoons vinegar
- 6 eggs
- ½ bunch parsley
- 2 cloves garlic , chopped
- 2 cups rice
- 4 tablespoons vegetable oil
- 3 oz. breadcrumbs
- 1 lemon
- cumin
- salt
- pepper
- 1 cup all-purpose flour
- Frying oil
Equipment
- Dutch oven
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Instructions
- Mix the tomatoes and onions. Season with salt, pepper and vinegar and set aside.
- Place the whole potatoes in a large pot of cold water.
- Add salt and lemon juice and boil until cooked but still firm.
- Place in the refrigerator to cool them while preparing the rest of the recipe.
- In a large Dutch oven, heat the oil and fry the rice and garlic for 2 minutes over medium heat, stirring constantly.
- Add 3 cups (750 ml) of boiling water. Season with salt and pepper. Cook the rice for 10 to 12 minutes.
- While rice is cooking, prepare the steaks.
- Beat two eggs.
- Make 4 thin patties with the ground beef. Season the patties with salt, cumin and black pepper.
- Dredge the steaks in the flour on both sides, then pat them to remove the excess.
- Plunge the steaks into the beaten eggs and finally dip them in the breadcrumbs until they are evenly covered.
- Heat a large amount of cooking oil in a skillet.
- Fry the steaks over medium-high heat for about 2 minutes per side, until they are golden brown.
- Place the steaks on paper towel to remove excess oil and keep them warm.
- Take the potatoes out of the refrigerator and cut them into slices or cubes.
- Heat a large amount of cooking oil in a skillet.
- Dip the potatoes and fry until golden brown. Place them on paper towels.
- Heat 4 tablespoons of cooking oil in a pan and fry the remaining 4 eggs.
To serve the silpancho
- First, place a layer of hot rice over the entire surface of the plate.
- Add the sliced potatoes on one side and steak on the other.
- Place an egg on top.
- Then garnish with the tomato and onion salad on top.
- To finish, sprinkle a little chopped parsley.
Genuine Reviews
User Reviews
Overall Rating
3.5
6 reviews
Good
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