Bolivian Silpanchos

Silpancho with Rice and Fried Potatoes

Silpancho with Rice and Fried Potatoes

SILPANCHO:

2 pounds beef cut VERY thin (your butcher can do this for you) (should be about 6 large, thin slices)
6 large potatoes
6 eggs
2 cups bread crumbs
1/2 cup fresh onion (very finely chopped, you can even grate it if you prefer)
2 tomatoes chopped small (firm, Roma tomatoes work best)
1 fresh locoto (the small green pepper pictured above—you can use a serrano or other chili pepper), chopped tiny
1 1/2 cups of cooked rice
Oil
salt
Pepper
One meat pounding hammer

COOKING DIRECTIONS:

Wash and peel the potatoes, and boil them whole until they are tender and edible, not NOT mushy. When they are done, cut each potatoe into thick slices and toast in a pan with a little oil until goleen brown (like french fries).

Boil 3-4 cups of water, set aside.

Toast the rice in a hot pan, stirring constantly so it doesn’t burn. (You don’t want it to get black, you just want to toast any humidity out of it for about 3 minutes.)

Simmer the rice in 3 cups of the hot water, with a little salt, slowly, very low heat, until fully cooked.

While the rice is simmering, take each thin piece of beef, place on a cutting board sprinkle with salt and pepper, and pound it until it is very tender (it will stretch out—you need it to be as thin as possible.)

Heat a pan with some oil, not too hot, you don’t want it to burn or smoke. Press the beef into the breadcrumbs and ensure each piece is completely covered with breadcrumbs, then place into the hot oil. Fry on both sides until the beef is cooked. Carefully turn it several times so the breadcrumbs don’t burn. When finished, set aside.

Fry your eggs.

On a plate, place a large amount of rice. On top of the rice place one silpancho (the beef). On top of the silpancho place one fried egg and “decorate” it with the chopped tomatoes, onions, and hot peppers. Place a few of the fried potatoes on the side, serve and ENJOY!


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Nov 08, 2009
Ground Beef Silpancho
by: Anonymous

Another way to make silpancho is to use ground beef. Pound the beef with the bread crumbs until you have an ultra thin, large round disc. It should be as large as the dinner plate you serve it on. In fact, El Cheff silpancho restaurant in La Paz, Bolivia uses the plate as a template. Pounding meat and bread crumbs can get messy so I put the mixture between two pieces of waxed paper then roll it thin with a rolling pin. Optionally, you can serve small mounds of beet salad and carrot salad on the side of the plate. Its one of my favorite Bolivian dishes.

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