Silpancho

Method

1. 1

   Step 1

   Cook the rice in the water with ½ tsp salt, covered, for 18 minutes. Meanwhile boil the potatoes (opens in a new tab) until just tender, cool slightly and slice.

   • 20 min
   • low heat
   • Saucepan (opens in a new tab)
2. 2

   Step 2

   Mix the salsa: tomato (opens in a new tab), onion (opens in a new tab), chilli, parsley (opens in a new tab), vinegar and ½ tsp salt.

   • 5 min
3. 3

   Step 3

   Season the beef with salt and pepper (opens in a new tab). Lay each slice on a bed of breadcrumbs (opens in a new tab) and pound with your palm or a mallet so the crumbs press in and the meat spreads to a very thin, wide cutlet. Repeat on the other side.

   • 10 min
4. 4

   Step 4

   Fry the cutlets one at a time in a little hot oil, 1–2 minutes per side, until golden. Fry the potato (opens in a new tab) slices until crisp, then fry the eggs (opens in a new tab).

   • 15 min
   • medium-high heat
   • Frying pan / skillet (opens in a new tab)

   Food safety: Cook eggs until the whites are set.

   

5. 5

   Step 5

   Build each plate: rice, then potatoes (opens in a new tab), the beef cutlet over the top, the eggs (opens in a new tab) and a spoonful of salsa.

   • 3 min