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5. Silpancho Cochabambino 1

Bolivian Silpancho Cochabambino Recipe

5 from 1 vote
The Bolivian Silpancho Cochabambino Recipe is a traditional dish from Bolivia that is loved for its rich flavors and satisfying taste. This recipe has been passed down through generations and is a popular choice among food enthusiasts.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 Servings
Course: Breakfast
Cuisine: Bolivian
Calories: 442
Ingredients Equipment Method Notes

Ingredients
  

  • 8 pork cutlets about 6 ounces each (can use beef cutlets)
  • 1 1/2 cups rice
  • ¼ cup Parsley chopped ¼ cup
  • 2 tbsp Olive oil
  • 1 tbsp Apple cider vinegar Apple cider
  • vegetable Oil for frying
  • 1 cup panko
  • 4 tomatoes diced - large
  • 1 onions finely chopped - medium
  • 2-3 locoto peppers or substitute with jalapeño or serrano peppers, finely chopped
  • 8 eggs
  • 2 tsp garlic powder
  • ½ tsp paprika
  • 1 ½ tsp salt
  • 1 ½ tsp cumin
  • ⅓ tsp black pepper

Equipment

  • Skillet or frying pan: for frying the cutlets and eggs
  • Medium-sized pot: for cooking the rice
  • Cutting board: for preparing the meat cutlets
  • Shallow dish: for coating the cutlets with breadcrumbs
  • Mixing bowl: for combining ingredients for the salsa
  • Best Way to Store Leftovers From the the Bolivian Silpancho Cochabambino Recipe

Method
 

Preparing the Meat Cutlets
  1. a. Place the beef or pork cutlets on a clean cutting board.
  2. b. Season both sides of each cutlet with salt, garlic powder, paprika, cumin, and black pepper.
  3. c. In a shallow dish, spread the panko breadcrumbs evenly.
  4. d. Dip each cutlet into the panko, pressing lightly to coat both sides.
  5. e. Set aside the breaded cutlets on a plate.
Cooking the Rice
  1. a. Rinse the rice under cold water until the water runs clear.
  2. b. In a medium-sized pot, bring 3 cups of water to a boil.
  3. c. Add the rinsed rice and reduce the heat to low.
  4. d. Cover the pot with a lid and simmer for about 15-20 minutes or until the rice is tender and the water is absorbed.
  5. e. Once cooked, fluff the rice with a fork and set aside.
Preparing the Salsa
  1. a. In a mixing bowl, combine the diced tomatoes, finely chopped onions, and finely chopped locoto peppers.
  2. b. Add the chopped parsley, olive oil, apple cider vinegar, and a pinch of salt.
  3. c. Mix well until all the ingredients are evenly combined.
  4. d. Set aside the salsa for later use.
Frying the Cutlets
  1. a. Heat oil in a large skillet or frying pan over medium-high heat.
  2. b. Carefully place the breaded cutlets into the hot oil, ensuring not to overcrowd the pan.
  3. c. Fry each cutlet for about 3-4 minutes per side or until golden brown and crispy.
  4. d. Once cooked, transfer the cutlets to a paper towel-lined plate to remove any excess oil.
Frying the Eggs
  1. a. In the same skillet or a separate pan, add a bit more oil if needed.
  2. b. Crack the eggs into the pan and cook them sunny-side-up or to your desired level of doneness.
  3. c. Season the eggs with a pinch of salt and black pepper.
Assembling the Silpancho Cochabambino
  1. a. Divide the cooked rice into 8 portions and place them on individual plates.
  2. b. On top of the rice, place a fried cutlet.
  3. c. Spoon a generous amount of the prepared salsa over the cutlet.
  4. d. Finally, place a fried egg on top of each serving.

Notes

Prepare all the ingredients beforehand to streamline the cooking process.
Use a meat mallet to flatten the beef or pork cutlets for even cooking.
Coat the cutlets in the breadcrumbs right before frying to maintain crispiness.
Use a non-stick skillet or add a bit of oil to prevent sticking during frying.
Adjust the spiciness of the salsa by adding more or fewer locoto peppers.
Customize the dish by adding additional toppings such as avocado slices or a squeeze of lime.
Serve the Silpancho Cochabambino with a side of Bolivian-style salsa or hot sauce for added flavor.