For an extra layer of flavor, marinate the beef in a mixture of garlic, cumin, and paprika for at least 30 minutes before breading. Locoto peppers can be quite spicy. Adjust the amount to your preferred heat level, or substitute with another type of chili pepper. Feel free to add other vegetables to the salsa, such as bell peppers or cucumbers. Serve with a side of llajua, a spicy Bolivian sauce made from tomatoes and locoto peppers, for an extra kick.
Silpancho from Cochabamba, Bolivia
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PREP TIME35 mins
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COOK TIME1 hrs 13 mins
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TOTAL TIME1 hrs 53 mins
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SERVING6 People
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VIEWS12
Embark on a culinary journey to the heart of Bolivia with Silpancho. This layered delight features crispy potatoes, savory breaded beef, fluffy rice, a vibrant tomato and onion salsa, and a perfectly fried egg, all harmonizing in a symphony of textures and flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate134 g
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Cholesterol235 mg
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Fiber10 g
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Protein43 g
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Saturated Fat6 g
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Sodium558 mg
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Sugar10 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a saucepan, bring 4 cups of water and the rice to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender and the water is absorbed, approximately 20-25 minutes.
02
StepPlace the peeled potatoes in a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool slightly, around 5 minutes. Slice the potatoes into 1/2-inch thick rounds.
03
StepHeat 1/4 cup of vegetable oil in a deep skillet over medium-high heat. Fry the potato slices in batches until golden brown on both sides, about 2 minutes per side. Drain on paper towels and set aside.
04
StepPour the bread crumbs into a shallow dish. Season the thinly sliced beef with salt. Dredge each slice of beef in the bread crumbs, ensuring it's evenly coated on both sides.
05
StepHeat the remaining 1/4 cup of vegetable oil in the same deep skillet. Fry the breaded beef in batches until golden brown and cooked through, about 1 1/2 minutes per side. Drain on paper towels.
06
StepHeat a large nonstick skillet over medium heat. Crack the eggs into the skillet and fry until the whites are set and the yolks are cooked to your liking, about 5 minutes for a runny yolk.
07
StepIn a bowl, combine the diced onions, diced tomatoes, and chopped chile peppers. Drizzle with olive oil and season with salt to taste. Mix well to create the salsa.
08
StepTo assemble the Silpancho, layer the cooked rice, fried potatoes, and breaded beef on serving plates. Top with a fried egg and generous spoonfuls of the onion and tomato salsa. Serve immediately and enjoy the explosion of flavors!
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Wilton Murphy
Jun 24, 2025The step-by-step instructions were very easy to follow. Thank you!
Winona Bashirian
Jun 20, 2025My family loved it! I will definitely be making this again.
Madisen Gutkowski
Jun 20, 2025This is now a family favorite. Thanks for sharing this amazing recipe!
Brooks Beer
Jun 15, 2025This recipe is fantastic! The breaded beef was perfectly crispy.
Coty Hills
Jun 14, 2025I used serrano peppers instead of locoto, and it was still delicious.
Oscar Pfeffer
Jun 14, 2025Baking the potatoes instead of frying was a great suggestion. It still tasted great!
Jaida Champlin
Jun 2, 2025The salsa really brings the dish together. I added a bit of lime juice for extra tang.
Jasen Turner
Jun 2, 2025I found that marinating the beef in a little bit of soy sauce before breading added extra flavor.