Silpancho (Silpancho cochabambino) — Bolivian Breaded Beef Plate

• 240 glong-grain white rice
• 480 mlwater
• 1 tbspvegetable oil
• 1 clovegarlic (minced)
• 0.25 tspfine salt
• 800 gYukon Gold potatoes (peeled and sliced 6 mm thick)
• 560 gbeef top round steaks (4 thin steaks, about 140 g each)
• 0.5 tspground black pepper
• 0.5 tspground cumin
• 60 gall-purpose flour
• 2large eggs (beaten for breading)
• 120 gdry breadcrumbs
• 300 gripe tomatoes (seeded and diced small)
• 120 gred onion (diced small)
• 1red locoto chile (seeded for medium heat and minced)
• 8 sprigcilantro (leaves and tender stems chopped)
• 1 tspaji amarillo paste (Bolivian or Peruvian yellow chile paste)
• 2 tbsplime juice

Instructions

1. 1

   Start the rice by heating 1 tbsp oil in a small saucepan over medium heat, then cook the minced garlic for 30 seconds without browning it. Add the rice and stir for 1 minute, then add 480 ml water and 0.25 tsp salt, cover, and simmer over low heat for 16 minutes before resting covered for 10 minutes.

2. 2

   Put the sliced potatoes in a saucepan, cover with cold water by 2 cm, and boil for 6 minutes until just tender at the edges but not falling apart. Drain them very well and spread them on a tray for 5 minutes, because dry potatoes brown better and make the silpancho plate less oily.

3. 3

   Make the llajwa-style salsa while the potatoes steam dry. Mix the tomatoes, red onion, minced locoto, cilantro, aji amarillo paste, lime juice, and 0.25 tsp salt in a bowl, then let it stand for at least 15 minutes so the chile and tomato juices mingle.

4. 4

   Place each beef steak between 2 sheets of parchment paper and pound it with the flat side of a meat mallet until it is very thin, about 3 mm thick and wider than your palm. Season both sides with 0.5 tsp salt, black pepper, and cumin, pressing the seasoning into the meat so the breading is flavorful.

5. 5

   Set up three shallow dishes with flour, beaten eggs, and breadcrumbs. Dredge each pounded steak in flour, dip it fully in egg, and press it into breadcrumbs on both sides, then rest the coated steaks on a rack for 10 minutes so the crust adheres during frying.

6. 6

   Heat 60 ml oil in a wide skillet over medium-high heat and fry the parboiled potato slices in batches for 3 to 4 minutes per side until golden. Transfer them to a rack or paper-lined tray and season with 0.25 tsp salt while hot.

7. 7

   Wipe out the skillet if there are dark potato bits, then add 90 ml oil and heat it over medium-high heat until a breadcrumb sizzles on contact. Fry the breaded beef cutlets one or two at a time for 2 to 3 minutes per side until deeply golden, then drain them on a rack to keep the crust crisp.

8. 8

   In a separate nonstick skillet, heat 1 tbsp oil over medium heat and fry the 4 eggs sunny-side up until the whites are set and the yolks remain soft, about 3 minutes. If you prefer firmer yolks, cover the pan for 1 additional minute rather than increasing the heat, which can toughen the whites.

9. 9

   Assemble each silpancho immediately on a wide plate with a bed of rice, a ring or layer of fried potatoes, and one crisp breaded beef cutlet on top. Crown each portion with a fried egg and spoon the fresh llajwa-style salsa over or beside the egg so the hot, crisp, and juicy elements stay distinct.