Silpancho is a traditional Bolivian recipe for a breaded minced beef cutlet served topped with a fried egg and accompanied by a diced salad and fried potatoes. The full recipe is presented here and I hope you enjoy this classic Bolivian dish of: Silpancho.
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Silpancho is the ultimate comfort food, featuring a thin, breaded beef cutlet served over rice, potatoes, and a fried egg. It's hearty, filling, and packed with flavor.
Ingredients:
Ingredients:
700g of minced beef or beef steak
300g of breadcrumbs
4 medium potatoes, scrubbed
2 tomatoes, finely chopped
1 rocoto or habanero chilli, finely chopped
1 medium red onion, finely chopped
1 green bell pepper, finely chopped
200g of rice (optional)
4 eggs
oil for frying
splash of vinegar
pinch of salt
pinch of ground black pepper
pinch of ground cumin
Method:
Boil the scrubbed potatoes in a pan of salted water for about 20 minutes, or until just tender.
Season the minced beef with salt, black pepper, and ground cumin to taste. Mix well and set aside for 10 minutes.
Arrange the breadcrumbs on a plate. Divide the beef mixture into four, shape each piece into a ball, then working one at a time place on top of the breadcrumbs
Placing a sheet of clingfilm (plastic wrap) on top, flatten the beef, tapping it gently so that it forms a cutlet shape and the breadcrumbs adhere to it.
Turn the beef over and repeat the previous step. You are aiming for the beef to be flat, evenly, and about 5mm thick with an even coating of breadcrumbs on both sides.
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In a bowl, mix together the chopped vegetables and add then vinegar and oil then season to taste with salt. Set aside for the flavours to develop.
Meanwhile, fry the silpancho on one side in a pan with hot oil. When it's golden brown on the first side, turn it over and cook it on the other side.
Drain the cooked potatoes, cut them into 5mm slices, and fry them in another pan with hot oil.
Remove the potatoes when they're golden brown on both sides then use the same pan to fry an egg. Since the pan will already be very hot, you don't need to add more oil if you don't want to, as the egg will cook evenly with the remaining oil.
All that's left is to plate the silpancho. To do this, place the potatoes and the vegetable salad on the base, place the meat on top, and then the egg on top. Optionally, you can add plain boiled white rice, although we must say that this ingredient was not included in the original Bolivian silpancho recipe.
Note that you can also use a thin steak, beaten with a mat mallet, dipped in flour, egg and then breaded instead of the minced meat used here.
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