Is silpancho recipe It is a typical and forceful preparation originating in Cochabamba, a city in Bolivia, although today we can find it throughout the country due to its popularity.
This very complete recipe has two versions, one with beef fillet and the other with ground meat. From RecetasGratis we suggest you make it with ground meat, but if your desire is to make it with a beef steak you should know that the procedure is exactly the same. Prepare to transport yourself to the Bolivian altiplano, meet how to make silpancho And get to work.
4 diners 45m Main course Medium difficulty Additional features: Cheap cost, Sauteed, Traditional Bolivian recipe Ingredients:
- 700 grams of ground meat or beef fillet
- 300 grams of breadcrumbs
- 4 medium potatoes
- 2 tomatoes
- 1 rocoto or habanero pepper
- 1 medium red onion
- 1 green bell pepper
- 200 grams of rice (optional)
- 4 eggs
- 1 jet of oil for frying
- 1 squirt vinegar
- 1 pinch of salt
- 1 pinch of pepper
- 1 pinch of cumin
Steps to follow to make this recipe: 1
Boil the washed potatoes in a pot with plenty of water and a handful of salt. It is not necessary to remove the skin.
Finely chop the peppers, onion and tomatoes fresh, which will form part of the salad that will accompany the cochabamba whistle.
Season the ground beef with salt, pepper and cumin to taste. Mix well and reserve. Remember that although we are making silpancho with ground meat, it can also be done with fillet.
Roll the ground beef into a ball and place it on the breadcrumbs, which will be on a flat plate.
With the help of a sheet of plastic wrap placed on top, flatten the meat by giving it small blows so that the breadcrumbs adhere to it.
Turn the meat over and repeat the previous step. It must be as if it were a steak, approximately half a centimeter thick and with both sides coated (breaded).
Apart, mix the chopped vegetables and add vinegar, oil and salt to taste to season them and enhance their flavor.
On the other hand, in a pan with hot oil, fry the silpancho on one side.
When it's golden on the first side, turn it around and cook it on the other side.
Drain the potatoes already cooked, cut them into slices half a cm thick and fry them in another pan with hot oil.
Trick: You can use the same frying pan that you used to make the cochabamba silpancho, so the potatoes will absorb the flavors of the meat cooking.
Remove the potatoes when they are ready and in the same pan fry an egg. Since the frying pan will already be very hot, you do not have to add more oil if you do not want to, since the egg will cook equally with the remaining amount.
It only remains to plaster the silpancho. To do this, place the potatoes and the vegetable salad on the base, place the meat on top and the egg on it. Optionally, you can add white rice boiled in water to the recipe, although we must say that this ingredient was not included in the Bolivian silpancho original recipe. This is one of those easy to make, complete and ideal elaborations for when we feel like a hearty and full of flavor dish. For dessert, how about a yucca cake?
If you liked the recipe of Bolivian silpancho, we suggest you enter our Veal Recipes category.
Silpancho cochabambino – History
The singular name of "silpancho" comes from "silpa", which in Quechua means "elongated", and "Don Pancho", who was the first to carry out this preparation. As in many traditional dishes around the world, the Bolivian silpancho was born as a way of eating hearty dishes in the midst of an economic crisis. However, its reception was such that now you can see places all over the country where they exclusively dedicate themselves to this dish.
Now that you know how to make ground beef silpancho and the history of the silpancho, go ahead and make it and don't forget to leave your comment. Other Bolivian recipes are:
- Fries Huancaina