Silpancho with a Twist

Ingredients

• For the marinated beef: For the marinated beef:
• 500g (1.1 lb) beef steak, thinly sliced 500g (1.1 lb) beef steak, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• For the breading: For the breading:
• 1 cup all-purpose flour 1 cup all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 1 cup breadcrumbs 1 cup breadcrumbs
• For the infused rice: For the infused rice:
• 1 cup long-grain white rice 1 cup long-grain white rice
• 2 cups water 2 cups water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt, to taste Salt, to taste
• For the salsa: For the salsa:
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red onion, finely chopped 1 red onion, finely chopped
• 1 bell pepper (any color), diced 1 bell pepper (any color), diced
• 1 chili pepper, finely chopped (optional for spiciness) 1 chili pepper, finely chopped (optional for spiciness)
• Juice of 1 lime Juice of 1 lime
• Salt and pepper, to taste Salt and pepper, to taste
• For frying: For frying:
• Vegetable oil Vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 50g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, ground cumin, paprika, dried oregano, salt, and pepper. Add the sliced beef and mix well to coat. Allow the beef to marinate for at least 30 minutes.
2. 2.
   In separate bowls, place the flour, beaten eggs, and breadcrumbs.
3. 3.
   Take each marinated beef slice and coat it in flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs. Repeat this process for all the beef slices.
4. 4.
   Heat vegetable oil in a large frying pan over medium heat. Fry the breaded beef slices until golden brown and crispy on both sides. Remove from the pan and drain on a paper towel-lined plate.
5. 5.
   In a saucepan, heat the vegetable oil for the infused rice. Add the rice and sauté for a few minutes until lightly toasted. Add the water, ground cumin, dried oregano, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and fluffy.
6. 6.
   In a bowl, combine the diced tomatoes, finely chopped red onion, diced bell pepper, finely chopped chili pepper (if using), lime juice, salt, and pepper. Mix well to combine.
7. 7.
   To serve, place a portion of the infused rice on a plate. Top it with a breaded beef cutlet and generously spoon the salsa over the meat. Serve hot and enjoy!

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or tenderloin, for the best results. Slice the beef thinly to ensure even cooking.
• Bell pepper — Use any color of bell pepper you prefer or a combination for a vibrant salsa.
• Chili pepper — Adjust the amount of chili pepper according to your spice preference. You can omit it if you prefer a milder salsa.

Tips & Tricks

• For extra crispy breaded beef, double coat the slices by dipping them in the beaten eggs and breadcrumbs twice.
• If you prefer a healthier version, you can bake the breaded beef cutlets in the oven instead of frying them.
• Add a squeeze of fresh lime juice over the assembled dish for an extra burst of citrus flavor.
• Serve Silpancho with a side of traditional Bolivian llajwa sauce for an added kick of spiciness.
• Garnish the dish with fresh cilantro or parsley for a pop of color and freshness.

Serving advice

Serve Silpancho hot, allowing the crispy breaded beef to contrast with the fluffy infused rice. The vibrant salsa adds a burst of color and flavor to the dish. Accompany it with a side of llajwa sauce and a fresh salad for a complete and satisfying meal.

Presentation advice

Arrange the breaded beef cutlet on top of the infused rice, allowing the salsa to cascade over the meat. Garnish with fresh herbs and serve on a colorful plate to showcase the vibrant colors of the dish.