Silpancho de Carne (Crisp Pounded Steak over Rice, Potatoes & Salsa Cruda) – Authentic Bolivia Recipe
Iconic highland platter featuring a wafer-thin crisp cutlet topped with runny egg and bright salsa.
- Country of Origin
- 🇧🇴 Bolivia (South America, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Thin breaded pounded beef cutlet, Pan-browned potatoes, Fried egg and tomato-onion-chilillajwa, Cumin, Garlic
Ingredients for Silpancho de Carne (Crisp Pounded Steak over Rice, Potatoes & Salsa Cruda) (4 Servings)
- 1.25 lbs (or 2.5 cups) thin breaded pounded beef cutlet, prepped into bite-sized pieces
- 1.5 cups pan-browned potatoes, washed and trimmed
- 1 cup fried egg and tomato-onion-chilillajwa
- 1 medium onion and 3 cloves garlic, finely minced with cumin
- 1.5 tbsp traditional Bolivia seasoning (garlic, parsley, fresh lime)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and cumin for 2–3 minutes until softened and fragrant.
- Add thin breaded pounded beef cutlet and pan-browned potatoes along with garlic, parsley, fresh lime, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with fried egg and tomato-onion-chilillajwa and serve straight from the skillet.