Silpancho Recipe

Bolivian cuisine is a vibrant tapestry of tastes, and Silpancho is a culinary gem. It’s more than just a meal; it’s a journey into the rich and diverse food culture of this South American nation. Join us as we guide you through the process of crafting this delightful dish, allowing you to experience the bold and genuine tastes of Bolivia.


For the Silpancho:
  • 4 thin beef or veal steaks
  • 4 cups cooked rice
  • 4 eggs
  • 2 cups bread crumbs
  • 2 cups cooked and sliced potatoes
  • 1 cup finely chopped onion
  • 2 cloves garlic, minced
  • Vegetable oil for frying
  • Salt and pepper, to taste
For the Salsa:
  • 2 medium tomatoes, finely chopped
  • 1 small onion, finely chopped
  • 1/2 cup chopped parsley
  • 1/4 cup vegetable oil
  • 1-2 tablespoons vinegar
  • Salt and pepper, to taste


  1. Season the beef or veal steaks with salt and pepper.
  2. Coat each steak in bread crumbs, then dip them in beaten eggs.
  3. In a large skillet, heat vegetable oil over medium-high heat. Fry the steaks until they’re golden brown on both sides. Drain on paper towels.
  4. In a separate pan, heat a little oil, then sauté the chopped onion and minced garlic until they become translucent.
  5. For the salsa, combine the chopped tomatoes, chopped onion, and chopped parsley in a bowl. Drizzle with vegetable oil and vinegar. Season with salt and pepper. Mix well.
  6. To serve, place a portion of cooked rice on each plate, followed by a fried steak. Add sliced potatoes on top.
  7. Top each Silpancho with the onion and garlic mixture, and serve with the salsa on the side.

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