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.
Ingredients
4 thin beef steaks (150g each)
2 cups breadcrumbs
3 eggs
2 cups cooked white rice
4 potatoes, peeled and sliced
2 tomatoes, diced
1 onion, diced
1 locoto pepper, minced
Oil for frying
Salt and pepper
Fresh parsley
Instructions
1Pound beef steaks very thin with a meat mallet. Season with salt and pepper.
2Beat 1 egg. Dip steaks in egg, then coat in breadcrumbs. Press firmly.
3Fry breaded steaks in hot oil until golden and crispy on both sides, about 3 min per side. Drain.
4Fry sliced potatoes until golden. Fry remaining eggs sunny-side-up.
5Mix tomatoes, onion, locoto, and parsley for salsa cruda.
6Layer 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.