This recipe for Silpancho is a typical and overwhelming original preparation of Cochabamba, city of Bolivia, although today we can find it throughout the country due to its popularity. This complete recipe has two versions, one with veal fillet and another with ground meat . From recipes, we propose to do it with ground meat, but if your wish is to do it with a veal fillet you should know that the procedure is exactly the same. Prepare to transport you to the Bolivian Altiplano, know how to do silpancho and hands to work.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make Bolivian silpancho: |
| 700 grams of ground meat or veal fillet 300 grams of bread Freir oil jet 1 jet of vinegar 1 pinch of salt 1 pinch of pepper 1 pinch of cumin |
| ADDITIONAL CHARACTERISTICS: Cheap cost, sauteed, traditional Bolivia recipe |
Ingredients to make Bolivian silpancho:
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.
2. finely pile peppers, onion and fresh tomatoes, which will be part of the salad that will accompany the Cochabambino silpancho.
3. Condimentes ground with salt, pepper and cumin to taste. Mix well and reserve. Remember that although we are doing silpancho with ground meat, it can also be done with fillet.
4. Make a ball with ground meat and place it on the breadcrumbs, which will be on a flat plate.
5. With the help of a sheet of paper on top, flattened the meat giving it small blows so that the breadcrumbs adhere to it.
6. Turn the meat and repeat the previous step. It has to be as if it were a fillet, half a centimeter thick and with the two booked (empanized) faces.
7. Apart, mix cut vegetables and add vinegar, oil and salt to taste to season and enhance their flavor.
8. On the other hand, in a pan with hot oil, fry the silpancho on one side.
9. When you are golden side, turn around and cook it on the other side.
10. drain the already cooked potatoes, cut them into slices of half cm thick and fry them in another pan with hot oil.
Trick: You can use the same pan you have used to make the Cochabambino silpancho, so the potatoes will absorb the flavors of cooking the meat.
11. Remove the potatoes when they are ready and in the same pan fry an egg. As the pan will be very hot, you do not have to add more oil if you do not want, since the egg will also be cooked with the amount that remains.
12. It only remains to place the silpancho. To do this, place the potatoes and vegetable salad at the base, put the meat on top and on it the egg. Optionally, you can add boiled white rice recipe in water, although we have to say that this ingredient did not consist of the original Bolivian Silpancho recipe. This is one of those easy elaborations to make, complete and ideal for when we fancy a blunt dish and full of flavor. For dessert, what do you think of a cassava cake?
