Lunches
Silpancho
Ingredients
- - 4 thin beef steaks (about 150g/5 oz each), pounded very thin
- - 2 large eggs, beaten (for coating)
- - 150g (1 1/2 cups) breadcrumbs
- - 4 medium potatoes, peeled and sliced
- - 300g (1 1/2 cups) cooked white rice
- - 4 eggs (for frying, one per plate)
- - 2 tomatoes, diced
- - 1 red onion, thinly sliced
- - 1 tbsp lemon juice
- - Vegetable oil for frying
- - Salt and pepper to taste
- - Llajwa (spicy tomato salsa), to serve
Method
- Season the pounded steaks with salt and pepper, dip in beaten egg, then coat in breadcrumbs.
- Fry the sliced potatoes in hot oil until golden and cooked through; drain on paper towels.
- Fry the breaded steaks in the same oil, 2-3 minutes per side, until crisp and golden.
- Fry the remaining eggs sunny-side up in a separate pan.
- Toss the diced tomato and onion with lemon juice, salt and a little oil to make a quick salad.
- To plate, spread a bed of rice, top with fried potatoes, then the breaded steak, the fried egg, and finish with the tomato-onion salad and a spoonful of llajwa.
Introduction: Silpancho originated in Cochabamba in the mid-20th century and has since become a national favourite, typically eaten at lunchtime.
Cultural Background: Silpancho originated in Cochabamba in the mid-20th century and has since become a national favourite, typically eaten at lunchtime. It layers rice, potatoes, a thin breaded and fried steak, and a fried egg — a hearty combination reflecting Cochabamba's reputation as Bolivia's culinary capital.
Tips: Pound the steak until almost translucent — this is what gives silpancho its name and texture.
Fry the potatoes first so the oil is already hot and clean for the meat.
Variations: Chicken breast can replace beef for a lighter version, often called silpancho de pollo. Vegetarian / Vegan Note A grilled portobello mushroom, breaded and fried the same way, makes a satisfying vegetarian substitute for the steak.
Storage: Best eaten fresh; components can be refrigerated separately for up to 1 day.
Reheating: Reheat the steak and potatoes in a dry frying pan to keep them crisp; fry a fresh egg rather than reheating it.
Nutrition: Per serving (approx.): 620 kcal, 34g protein, 28g fat, 58g carbohydrate.
FAQs:
Q: Why is the steak pounded so thin?
A: It cooks in under three minutes and gives the dish its characteristic large, flat presentation.
Q: What is llajwa?
A: A fresh, spicy Bolivian salsa of tomato, locoto chilli and herbs, served with almost every savoury dish.