Silpancho Traditional Bolivian Meal

Experience the bold flavors of Bolivia with Silpancho, a traditional and hearty dish that’s as satisfying as it is vibrant. This comfort food masterpiece begins with tenderized, breadcrumb-coated beef cutlets, seasoned with garlic, cumin, and spices, fried to crispy perfection. Layers of fluffy white rice, golden fried potato rounds, and a silky, sunny-side-up egg complement the cutlets, creating a meal that’s rich in textures and flavors. Topped with a zesty tomato and red onion salsa infused with fresh parsley and a splash of lemon juice, this dish perfectly balances savory, crispy, and tangy elements. Ideal as a complete meal, Silpancho is perfect for anyone craving authentic Bolivian cuisine. Ready in just over an hour, this four-serving recipe brings a taste of La Paz to your table.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 grams Beef (top round or sirloin)
• 4 pieces Eggs
• 2 cups Rice
• 4 medium Potatoes
• 2 medium Tomatoes
• 1 medium Red onion
• 2 tablespoons Fresh parsley leaves
• 1 cup Vegetable oil
• 1 cup Breadcrumbs
• 2 cloves Garlic
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Cumin
• 2 tablespoons Lemon juice

Directions

Step 1

Wash the rice thoroughly and cook it according to package instructions. Set aside once cooked.

Step 2

Peel the potatoes and slice them into thin rounds. Boil the slices in salted water until tender, about 8-10 minutes, and then set aside.

Step 3

Finely dice the tomatoes and red onion. In a small bowl, combine them with parsley, lemon juice, a pinch of salt, and pepper. This is your salsa topping—set it aside.

Step 4

Slice the beef into thin pieces, roughly the size of your palm. Place each piece between two sheets of plastic wrap and use a meat mallet or rolling pin to pound the meat until it is very thin (almost like a cutlet).

Step 5

Season the beef with minced garlic, salt, pepper, and cumin. Coat each piece of beef in breadcrumbs, pressing lightly to ensure an even coating. Set them aside.

Step 6

Heat vegetable oil in a large skillet over medium heat. Fry the beef cutlets on each side until golden brown and fully cooked, about 2-3 minutes per side. Remove and place on paper towels to drain excess oil.

Step 7

In the same skillet, fry the potato slices until lightly golden and crispy. Remove and set aside on paper towels to drain excess oil.

Step 8

Fry the eggs in the skillet sunny-side up, leaving the yolks runny for traditional presentation.

Step 9

To assemble the Silpancho, layer each plate as follows: start with a bed of rice, add a layer of fried potatoes, place a fried beef cutlet on top, and finish with a fried egg.

Step 10

Garnish the plate with a generous spoonful of the tomato and onion salsa. Serve warm and enjoy!

Nutrition Facts

Serving size	(2581.3g)

Amount per serving	% Daily Value*
Calories	4778.0

Total Fat 278.4g	0%
Saturated Fat 55.6g	0%
Polyunsaturated Fat 134.9g
Cholesterol 1155.8mg	0%
Sodium 7927.8mg	0%
Total Carbohydrate 370.6g	0%
Dietary Fiber 29.1g	0%
Total Sugars 30.8g
Protein 226.4g	0%

Vitamin D 164IU	0%
Calcium 489.5mg	0%
Iron 36.9mg	0%
Potassium 7545.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.2%

Protein: 18.5%

Carbs: 30.3%