Bolivian recipe
How to make Silpancho
Sillp'anchu
Cochabamba
Layers on one big plate: white rice, sliced fried potatoes, a very thin breaded beef steak that covers almost the whole plate, one or two fried eggs, and a fresh salad of tomato, onion and hot locoto on top.
Ingredients
- 4 thin slices of beef (about 150 g each), such as topside
- 100 g fine breadcrumbs
- 300 g long-grain rice
- 600 g potatoes, boiled in their skins, peeled and sliced
- 4 eggs
- 2 tomatoes and 1 onion, finely diced
- 1 fresh hot chilli, finely chopped, and a little chopped parsley
- Oil, salt and pepper
Method
- Cook the rice and keep it warm. Mix the tomato, onion, chilli and parsley with a pinch of salt for the salad.
- Put each slice of beef between two sheets of cling film and beat it with a rolling pin until it is very thin, about 3 mm.
- Season the meat, press both sides into the breadcrumbs and fry in hot oil for 1 to 2 minutes on each side, until golden.
- Fry the sliced potatoes until golden, then fry the eggs.
- On each plate, make a layer of rice, then potatoes, then the steak. Put the egg on top and spoon the salad over it. Cook the eggs until the yolk is firm for pregnant women, young children, older people or anyone with a weak immune system, or use pasteurised eggs.
Made it at home? Tick it off and it goes into your kitchen passport.
The name comes from the Quechua sillp'anchu, meaning flattened and thin. Cochabamba honours Celia la Fuente Peredo, who died in 2008, as the woman who created the dish as it is served today.
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