Entree: Bolivia – Silpancho (Breaded beef with rice, potatoes and fried egg)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 10 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) beef top round or rump, thinly sliced and pounded thin
- 1/2 cup (60 g) all-purpose flour
- 1 cup (100 g) plain breadcrumbs
- 2 large eggs, approx. 3 1/2 oz (100 g) total, beaten (for breading)
- 4 large eggs, approx. 7 oz (200 g) total, for frying and serving
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1.25 g) black pepper
- 1/2 tsp (1 g) ground cumin
- 3–4 tbsp (45–60 ml) vegetable oil, for frying steaks
- 1/3 cup (80 ml) vegetable oil, for frying potatoes (adjust as needed)
- 4 medium potatoes, boiled until tender and sliced, approx. 1.5 lb (680 g)
- 2 cups (390 g) cooked white rice
- 1 large white or red onion, finely chopped, approx. 5 1/4 oz (150 g)
- 2 medium tomatoes, diced, approx. 8 1/2 oz (240 g)
- 1/4 cup (15 g) chopped fresh parsley
- 1 tbsp (15 ml) lime juice (or white vinegar)
- 1 tsp (5 g) aji amarillo paste or other mild yellow pepper paste (optional)

Show original ingredient measurements

- 1 lb (454 g) beef top round or rump, thinly sliced and pounded thin
- 1/2 cup (60 g) all-purpose flour
- 1 cup (100 g) plain breadcrumbs
- 2 large eggs, approx. 100 g total, beaten (for breading)
- 4 large eggs, approx. 200 g total, for frying and serving
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1.25 g) black pepper
- 1/2 tsp (1 g) ground cumin
- 3–4 tbsp (45–60 ml) vegetable oil, for frying steaks
- 1/3 cup (80 ml) vegetable oil, for frying potatoes (adjust as needed)
- 4 medium potatoes, boiled until tender and sliced, approx. 1.5 lb (680 g)
- 2 cups (390 g) cooked white rice
- 1 large white or red onion, finely chopped, approx. 150 g
- 2 medium tomatoes, diced, approx. 240 g
- 1/4 cup (15 g) chopped fresh parsley
- 1 tbsp (15 ml) lime juice (or white vinegar)
- 1 tsp (5 g) aji amarillo paste or other mild yellow pepper paste (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the rice and potatoes: cook rice according to package instructions and keep warm. Boil potatoes in salted water until just tender, drain, cool slightly and slice into 1/4–1/2 in (6–12 mm) rounds.
2. Season the pounded beef on both sides with 1 tsp (5 ml) salt, 1/2 tsp (2.5 ml) black pepper and 1/2 tsp (2.5 ml) ground cumin. Dredge each slice first in flour, shake off excess, dip in the beaten eggs (2 eggs), then press into breadcrumbs to coat evenly.
3. In a large skillet, heat 3–4 tbsp (45–60 ml) vegetable oil over medium-high heat. Fry the breaded steaks, working in batches if needed, until golden brown and cooked through, about 2–3 minutes per side depending on thickness. Transfer to a paper-towel-lined plate and keep warm.
4. In a separate skillet, heat the 1/3 cup (80 ml) oil over medium-high heat. Fry the sliced potatoes in a single layer until crisp and golden on both sides, about 3–4 minutes per side. Drain on paper towels and season lightly with salt.
5. Make the salsa: combine the chopped onion, diced tomatoes, chopped parsley, lime juice and aji amarillo paste (if using). Season with a pinch of salt and let sit 5–10 minutes to meld.
6. Fry the remaining 4 large eggs sunny-side-up or to your preference in a lightly oiled skillet; season with a little salt and pepper.
7. To assemble, divide warm rice among 4 plates, arrange fried potato slices over the rice, place a breaded beef steak on top, spoon salsa over the steak, and finish each plate with a fried egg. Serve immediately.

1. Prepare the rice and potatoes: cook rice according to package instructions and keep warm. Boil potatoes in salted water until just tender, drain, cool slightly and slice into 1/4–1/2 in (6–12 mm) rounds.
2. Season the pounded beef on both sides with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp ground cumin. Dredge each slice first in flour, shake off excess, dip in the beaten eggs (2 eggs), then press into breadcrumbs to coat evenly.
3. In a large skillet, heat 3–4 tbsp (45–60 ml) vegetable oil over medium-high heat. Fry the breaded steaks, working in batches if needed, until golden brown and cooked through, about 2–3 minutes per side depending on thickness. Transfer to a paper-towel-lined plate and keep warm.
4. In a separate skillet, heat the 1/3 cup (80 ml) oil over medium-high heat. Fry the sliced potatoes in a single layer until crisp and golden on both sides, about 3–4 minutes per side. Drain on paper towels and season lightly with salt.
5. Make the salsa: combine the chopped onion, diced tomatoes, chopped parsley, lime juice and aji amarillo paste (if using). Season with a pinch of salt and let sit 5–10 minutes to meld.
6. Fry the remaining 4 large eggs sunny-side-up or to your preference in a lightly oiled skillet; season with a little salt and pepper.
7. To assemble, divide warm rice among 4 plates, arrange fried potato slices over the rice, place a breaded beef steak on top, spoon salsa over the steak, and finish each plate with a fried egg. Serve immediately.