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Bolivian Silpancho

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Bolivian silpancho with breaded beef, rice, potatoes, fried egg, and tomato salad.
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Silpancho is a generous Cochabamba plate built around a thin breaded beef cutlet, rice, potatoes, egg, and fresh salad.

Pounding the beef very thin keeps the cutlet broad and quick-cooking while the remaining components are prepared in parallel.

Bread and fry the cutlets just before serving so their irregular crust stays crisp.

Serving Suggestions

Serve each cutlet with rice, potatoes, a fried egg, and plenty of tomato-onion salad.

A thin breaded silpancho beef cutlet frying beside sliced potatoes and tomato salad.

Recipe Notes

Cooked rice and potatoes can be prepared a day ahead; reheat before frying the beef and eggs.

Bolivian silpancho with breaded beef, rice, potatoes, fried egg, and tomato salad.

Bolivian Silpancho

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Cochabamba-style thin breaded beef with rice, potatoes, fried egg, and fresh tomato-onion salad.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Bolivian
Calories: 780
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Rice and Potatoes
  • 2 cups long-grain white rice rinsed
  • 4 cups water for rice
  • 2 lb yellow potatoes peeled and sliced
Cutlets and Eggs
  • 2 lb beef top round cut into 6 portions
  • 2 tsp fine salt divided
  • 1 tsp ground black pepper
  • 2 cups fine dry breadcrumbs
  • 3/4 cup neutral oil divided for frying
  • 6 large eggs
Tomato Salad
  • 4 medium ripe tomatoes diced
  • 1 medium red onion thinly sliced
  • 2 tbsp red wine vinegar
  • 2 tbsp chopped parsley

Equipment

  • Meat mallet
  • Large skillet
  • Medium saucepan
  • Shallow bowls

Method
 

Prepare the Sides:
  1. Cook rice with water and 1 teaspoon salt until tender, then rest covered for 10 minutes.
  2. Boil potatoes until just tender, drain, and brown the slices in a little oil. Toss tomatoes, onion, vinegar, parsley, and a pinch of salt together.
Bread and Fry:
  1. Pound each beef portion between sheets of parchment to about 1/8 inch (3 mm) thick. Season with remaining salt and pepper, press both sides firmly into breadcrumbs, and shake off excess.
  2. Shallow-fry each cutlet in a thin layer of oil for 2 to 3 minutes per side until naturally browned. Drain briefly.
Finish:
  1. Fry the eggs with set whites and soft or firm yolks as preferred. Build each plate with one cutlet, rice, potatoes, tomato salad, and one egg.

Nutrition

Calories: 780kcalCarbohydrates: 91gProtein: 45gFat: 27gSaturated Fat: 7gCholesterol: 265mgSodium: 920mgFiber: 7gSugar: 7g

Notes

  • Pound outward from the center to keep the beef thin without tearing.
  • Add oil between batches only as needed so the breading does not become greasy.

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