Silpancho consists of a base of cooked white rice and potatoes (boiled and then fried), topped with a portion of flattened and breaded beef, similar to a milanesa, which is fried until well cooked. This breaded meat is crowned with a fried egg and served with a salad of onion, tomato, and locoto (also called sarza), adding freshness and spiciness to the dish.
The name silpancho comes from the Quechua "sillp'anchu," referring to something spread out or flattened, alluding to the meat being flattened to cover the rice and potatoes. This dish is a true feast as, like all food in Cochabamba, it is usually served in large portions, and due to its ingredients, it is highly appreciated for satisfying even the most gluttonous appetites.
Silpancho
Ingredients
Tender sliced beef
1 cup of Rice
7 Large cooked potatoes
5 Eggs
2 Tomatoes
1 Onion
1 Locoto
Vinegar
Stale bread
Oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To prepare this delicious dish, start by cooking the potatoes in boiling salted water, then cook the rice and set aside.
Step 2 : Next, crumble the stale bread and season the meat with salt and pepper.
Step 3 : Add the crumbled bread to the meat to give it consistency, then bread the meat by passing it through beaten egg and then through bread crumbs until fully coated.
Step 4 : Place the breaded meat in a skillet with hot oil and cook until golden on both sides.
Step 5 : Once cooked, remove the meat from the skillet and place it on paper towels to remove excess oil.
Step 6 : Then, chop the onion and locoto, and cut the tomatoes into cubes.
Step 7 : Fry the potatoes in hot oil, then remove them from the skillet to drain excess oil, similar to the meat.
Step 8 : To serve, place the rice, potatoes, and breaded meat on a plate, and accompany with a sauce made from chopped onion, locoto, and tomatoes.
Step 9 : Fry one egg per guest and place it on the plate before serving.
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