Bolivian Silpancho

Ingredients

• 4 thin beef escalopes, pounded paper-thin
• 1 cup breadcrumbs
• 3 cups cooked rice
• 3 potatoes, par-boiled and sliced
• 4 eggs
• For salsa: 2 tomatoes diced, 1 onion finely chopped, 1 chilli, lime juice, salt
• Oil for frying
• Salt and pepper

Instructions

1. Pound the beef as thin as possible — almost transparent.
2. Press into breadcrumbs.
3. Fry the potato slices in oil until golden.
4. Cook the meat for just 1 minute a side.
5. Fry the eggs.
6. Build each plate: bed of rice, layer of potato, breaded meat on top, fried egg, big spoon of salsa.

Serving suggestions

• Eat all the layers together in one fork.

Storage & reheating

Best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions