A towering Cochabamba plate of white rice topped with a thin, crispy breaded beef cutlet, fried potatoes, and a sunny-side-up egg, drizzled with salsa cruda.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Pound beef steaks very thin with a meat mallet. Season with salt and pepper.
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2
Beat 1 egg. Dip steaks in egg, then coat in breadcrumbs. Press firmly.
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3
Fry breaded steaks in hot oil until golden and crispy on both sides, about 3 min per side. Drain.
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4
Fry sliced potatoes until golden. Fry remaining eggs sunny-side-up.
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5
Mix tomatoes, onion, locoto, and parsley for salsa cruda.
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6
Layer each plate: rice, potatoes, breaded steak, fried egg on top, salsa cruda over everything.
Did You Know?
Silpancho was invented in a Cochabamba market in the 1940s and quickly became the city's signature dish, rivaling even salteñas.
Chef's Notes
Equipment Tips
- meat mallet
- large skillet
- plate press
Garnishing
parsley, salsa cruda
Accompaniments
The Story Behind Silpancho
Silpancho was created in Cochabamba's bustling market scene during the 1940s as a hearty, affordable meal for workers. The name derives from the Quechua word meaning thin and flat, describing the pounded beef cutlet. It has since become Cochabamba's culinary identity, with the city hosting annual silpancho competitions.
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