Meat
Silpancho from Cochabamba
Bolivian dish with rice, potato, thin schnitzel and fried egg crowned with sarza.
Ingredients
- 4 thin breaded beef fillets
- 200 g of breadcrumbs
- 2 eggs for breading plus 4 to fry
- 300 g of rice
- 600 g of water for the rice
- 4 medium potatoes cooked and sliced
- 2 tomatoes cut into cubes
- 1 onion finely chopped
- 1 locoto or chili finely chopped
- Juice of 1 lemon
- Oil, salt and pepper
- Chopped parsley
Step-by-step
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- Put the water with salt in the mixing bowl, place the rice in the basket and cook 18 min/Varoma/speed 4.
- For the sarza, mix by hand tomato, onion, locoto, lemon juice, salt and parsley; set aside.
- Flatten the fillets until very thin, dip them in beaten egg and breadcrumbs.
- Fry the schnitzels in a well-heated pan 2 min per side until golden.
- Brown the cooked potato slices in the same oil until they take on color.
- Fry the eggs leaving the yolk runny.
- Assemble the plate with a base of rice, potatoes, schnitzel, fried egg on top.
- Crown with plenty of fresh sarza and serve immediately.
Tips
- The meat should be very thin, almost transparent, to be authentic.
- The sarza is prepared at the moment to keep it crisp.
- Pair with a touch of locoto chili for the brave.
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