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Silpancho
Bolivia
Cochabamba's most famous export to Bolivian cuisine. The layered presentation is distinctive.
Bolivian pounded beef — a thin, wide beef escalope breaded and fried, served over rice and potato with fried egg, onion salsa and llajwa chilli sauce. Cochabamba's great dish.
Prep
20 mins
Cook
20 mins
Difficulty
Easy
Calories
490 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
4thin beef escalopes
2eggs, beaten
150gbreadcrumbs
300grice, cooked
300gpotatoes, boiled and sliced
4eggs for frying
1tomato and onion salsa
llajwa chilli sauceto serve
Method
1
Pound beef very thin. Season. Coat in egg then breadcrumbs.
2
Fry in hot oil 2 minutes each side until golden.
3
Layer: rice, then potato slices, then silpancho, then fried egg on top.
4
Serve with salsa and llajwa.
Chef's Tip
Pound the beef until it is genuinely paper thin — this is what distinguishes silpancho from a regular schnitzel.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.