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Lunch Meals Cooking Time : 55 minutes Recipe Servings : 4 Recipe Dificult : easy 0.00

Bolivian Silpancho | Traditional Cochabamba Breaded Beef and Rice Plate

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Bolivian Silpancho is a famous traditional dish originating from Cochabamba, Bolivia. It consists of a thin, tender beef cutlet coated with breadcrumbs and pan-fried until golden and crispy. The beef is traditionally served over a bed of white rice, accompanied by golden fried or boiled potatoes, creating a satisfying combination of textures and flavours.

One of the most distinctive features of Silpancho is its fresh vegetable topping, known as sarza, made with chopped tomatoes, red onions, and sometimes locoto peppers. A fried egg is placed on top to complete the dish. This hearty Bolivian meal is widely enjoyed for lunch and represents an important part of Cochabamba's culinary heritage.

Cooking Method

Cook the Rice: Rinse the rice under cold water. Combine it with water and salt in a saucepan. Bring to a boil, cover, and cook over low heat until tender and the water is absorbed. Set aside.
Prepare the Potatoes: Boil the potato slices in salted water until just tender. Drain and allow them to cool slightly. Pan-fry them until golden, or serve them boiled according to preference.
Prepare the Beef: Season the beef steaks with cumin, paprika, salt, and black pepper. Place each piece between two sheets of food-safe plastic wrap and gently pound until thin.
Dip each steak into the beaten egg, then coat thoroughly with breadcrumbs.
Heat vegetable oil in a skillet over medium heat. Pan-fry the beef until golden and crispy on both sides and fully cooked. Work in batches if necessary.
Make the Sarza: Combine the chopped tomatoes, red onion, parsley or cilantro, lime juice, salt, and black pepper in a bowl. Mix gently.
Fry the Eggs: Heat a little oil in a separate skillet and fry the eggs until the whites are fully set.
Assemble: Divide the cooked rice among four plates. Place a breaded beef cutlet over each portion.
Arrange the potatoes around the beef and spoon the fresh sarza over the top.
Finish each serving with a fried egg and serve immediately.