Silpancho Traditional Bolivian Meal
Experience the bold flavors of Bolivia with Silpancho, a traditional and hearty dish that’s as satisfying as it is vibrant. This comfort food masterpiece begins with tenderized, breadcrumb-coated beef cutlets, seasoned with garlic, cumin, and spices, fried to crispy perfection. Layers of fluffy white rice, golden fried potato rounds, and a silky, sunny-side-up egg complement the cutlets, creating a meal that’s rich in textures and flavors. Topped with a zesty tomato and red onion salsa infused with fresh parsley and a splash of lemon juice, this dish perfectly balances savory, crispy, and tangy elements. Ideal as a complete meal, Silpancho is perfect for anyone craving authentic Bolivian cuisine. Ready in just over an hour, this four-serving recipe brings a taste of La Paz to your table.
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Recipe Information
Ingredients
- 500 grams Beef (top round or sirloin)
- 4 pieces Eggs
- 2 cups Rice
- 4 medium Potatoes
- 2 medium Tomatoes
- 1 medium Red onion
- 2 tablespoons Fresh parsley leaves
- 1 cup Vegetable oil
- 1 cup Breadcrumbs
- 2 cloves Garlic
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Cumin
- 2 tablespoons Lemon juice
Instructions
Wash the rice thoroughly and cook it according to package instructions. Set aside once cooked.
Peel the potatoes and slice them into thin rounds. Boil the slices in salted water until tender, about 8-10 minutes, and then set aside.
Finely dice the tomatoes and red onion. In a small bowl, combine them with parsley, lemon juice, a pinch of salt, and pepper. This is your salsa topping—set it aside.
Slice the beef into thin pieces, roughly the size of your palm. Place each piece between two sheets of plastic wrap and use a meat mallet or rolling pin to pound the meat until it is very thin (almost like a cutlet).
Season the beef with minced garlic, salt, pepper, and cumin. Coat each piece of beef in breadcrumbs, pressing lightly to ensure an even coating. Set them aside.
Heat vegetable oil in a large skillet over medium heat. Fry the beef cutlets on each side until golden brown and fully cooked, about 2-3 minutes per side. Remove and place on paper towels to drain excess oil.
In the same skillet, fry the potato slices until lightly golden and crispy. Remove and set aside on paper towels to drain excess oil.
Fry the eggs in the skillet sunny-side up, leaving the yolks runny for traditional presentation.
To assemble the Silpancho, layer each plate as follows: start with a bed of rice, add a layer of fried potatoes, place a fried beef cutlet on top, and finish with a fried egg.
Garnish the plate with a generous spoonful of the tomato and onion salsa. Serve warm and enjoy!
Nutrition Facts
Calories |
4778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.4 g | 357% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 134.9 g | ||
| Cholesterol | 1156 mg | 385% | |
| Sodium | 7928 mg | 345% | |
| Total Carbohydrate | 370.6 g | 135% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 30.8 g | ||
| Protein | 226.4 g | 453% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 490 mg | 38% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 7546 mg | 161% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
