Friends, welcome to Paulina Cocina and a new recipe that fuses things that you already know and surely like. Do you like hamburgers? Do you like Milanese? You will love the Silpancho recipe!
It’s a Bolivian and typical dish from Cochabamba but it is not very clear exactly where it originated because it can be found throughout the country with some variations.
The plating is beautiful, it is full of colors and delicious things. Rice, French fries, fried eggs, salad…All that is good. The recipe that you will find at the end of this post is the simplest and most complete to achieve the original flavor of this dish with the least effort. If you are looking for a complete food in nutrients and yieldingthey can’t stop doing it.
About Silpancho and the gastronomy of Bolivia
He Silpancho It is a traditional dish of the Bolivian gastronomy which has gained popularity both nationally and internationally. Originally from the department of Orurothis dish is recognized for its combination of unique flavors and textures.
It is characterized by being a preparation based on ground beefbreaded and accompanied by rice, french fries, fried egg and salad. This combination of ingredients gives the dish a colorful and attractive presentation.
Often shared at celebrations and family events in Bolivia, its colorful presentation and combination of flavors make it a popular dish at festivities and social gatherings. It allows adaptations according to personal preferences, which contributes to its roots in Bolivian culture as a celebratory and accessible culinary option.
What does the Silpancho carry?
He Silpancho, an emblematic dish of Bolivian cuisine, consists of a thin layer of breaded and fried beef, achieving a crispy texture on the outside and juicy on the inside. This meat is generally seasoned with various spices, providing a distinctive flavor.
The colorful plate presentation, with the egg yolk softening the blend of flavors, adds an aesthetic dimension to the culinary experience. Regional variations may incorporate additional ingredients, such as tomato or chili saucefurther enriching this dish that reflects the diversity and gastronomic tradition of Bolivia.
Meaning of his name: Silpancho
The denomination “Silpancho” has its roots in the Quechua language, where “silpan” means “hit” and “cho” refers to “flat” or “stretched”. The meat is pounded and flattened, creating a thin layer that is then breaded and fried, achieving a crispy texture.
- This name suggests the characteristic process of preparing beef for this typical Bolivian dish.
The choice of this term reflects the unique technique used in the preparation of the Ground beef silpanchohighlighting the importance of the characteristic texture and presentation of the dish.
Additionally, the name also highlights the dish’s connection to indigenous roots and Bolivia’s cultural richnesswhere culinary traditions are intertwined with the history and identity of the country.
Birth of Silpancho
The origin of Silpancho It dates back to the Oruro region in Bolivia, where it was born as a local adaptation of the European Milanese. The Bolivian version evolved to incorporate regional ingredients and reflect the richness of local cuisine.
- Referring to typical dishes from other countrieswe can think of a delicious and well-made combination between homemade hamburgers and Milanese ones.. That is to say, we have the texture and flavors of two dishes in one.
Over time, the Silpancho It has become an emblematic dish of Bolivia, fusing European influence with native ingredients and preserving cultural identity in the diversity of its gastronomy.
When the Silpancho boom began
It is estimated that this iconic Bolivian dish originated in the Oruro region during the 20th century. Its gradual development is linked to the adaptation of European Milanese in local cuisine, evolving to integrate native ingredients and its own culinary techniques.
Over the decades, the Silpancho recipe has acquired an emblematic status in Bolivian gastronomy, highlighting the diversity of flavors and textures characteristic of the region. Although its creation is not associated with a specific date, the popularity and roots of the Silpancho in Bolivian culinary culture reflect its importance and durability over time.
Silpancho and other dishes of Bolivian cuisine
Bolivian cuisine, rich in cultural diversity, presents various options for meat dishes that reflect the country’s culinary identity. The empanadas salteñas stand out, empanadas filled with meat seasoned with spices and cooked in the oven, a delight that fuses flavors and traditions also typical of a bordering region of Argentina.
- Another emblematic dish is “Pique Macho”composed of beef sautéed with potatoes, onions, tomatoes and chili. Also, “Churrasco” is popular, it consists of grilled meat accompanied by rice, potatoes and salad. He Silpancho It is a preparation that has unique characteristics.
Bolivia offers unique options such as “llajua”, a spicy sauce based on tomato and locoto that intensifies the flavor of meats. These preparations, rooted in history and customs, reflect the geographical and cultural diversity of Bolivia through their exquisite flavors.
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Silpancho Recipe
Yield: 4 portions
Preparation time: 1 hour
Ingredients
- 500 g of ground beef
- 4 eggs
- 1 cup of rice
- 4 papas
- Vegetable oil for frying
- Salt and pepper to taste
- Cumin to taste
- Flour and breadcrumbs (enough for breading)
For the salad:
- Tomatoes
- Lettuce
- Onion
- Lemon
- Salt and olive oil
How to make Silpancho in 6 steps
- Cook the white rice in twice its volume of boiled water until tender and set aside.
- Peel and cut the potatoes into thin strips for frying.
- In a bowl, mix the ground beef with salt, pepper and cumin to taste. Form flat cakes approximately 1 cm thick.
- Beat the eggs in a deep plate and coat the cakes in flour, then in the egg and in the breadcrumbs.
- Fry the cakes in hot oil for about 4 minutes per side until golden brown. Fry the potatoes until golden and crisp, about 10 minutes.
- Prepare a salad by cutting tomatoes, lettuce and onion. Dress with lemon, salt and olive oil.
- Place the meat cake on the center of the rice, surround with French fries and place the fried egg on top; serve the salad next to the plate.
Source: www.paulinacocina.net
