Bolivian Silpancho
Today is Bolivian Father's Day. Chuck was honored when Amelia showed up with two plates of Silpancho, a Cochabamba special dish. I got the blessing also, I didn't have to cook today. On Saturday night we had a special church service for fathers. As I sat watching it all, I had to hold back the tears as all the kids hugged their dads, and Chuck received hugs from church members.
Yes, sometimes it is hard being away from family and friends, but God fills the void. Our little Quechua family honors and blesses us at Rumi Rancho, and our churches and friends here remember we are far from our homeland and come to our side to help fill the void. They even bring Silpancho.
SILPANCHO:
2 pounds beef cut VERY thin (your butcher can do this for you) (should be about 6 large, thin slices)
6 large potatoes
6 eggs
2 cups bread crumbs
1/2 cup fresh onion (very finely chopped, you can even grate it if you prefer)
2 tomatoes chopped small (firm, Roma tomatoes work best)
1 fresh locoto (the small green pepper pictured above—you can use a serrano or other chili pepper), chopped tiny
1 1/2 cups of cooked rice
Oil
salt
Pepper
One meat pounding hammer
COOKING DIRECTIONS:
Wash and peel the potatoes, and boil them whole until they are tender and edible, not mushy. When they are done, cut each potatoe into thick slices and toast in a pan with a little oil until golden brown (like french fries).
6 large potatoes
6 eggs
2 cups bread crumbs
1/2 cup fresh onion (very finely chopped, you can even grate it if you prefer)
2 tomatoes chopped small (firm, Roma tomatoes work best)
1 fresh locoto (the small green pepper pictured above—you can use a serrano or other chili pepper), chopped tiny
1 1/2 cups of cooked rice
Oil
salt
Pepper
One meat pounding hammer
COOKING DIRECTIONS:
Wash and peel the potatoes, and boil them whole until they are tender and edible, not mushy. When they are done, cut each potatoe into thick slices and toast in a pan with a little oil until golden brown (like french fries).
Boil 3-4 cups of water, set aside.
Toast the rice in a hot pan, stirring constantly so it doesn’t burn. (You don’t want it to get black, you just want to toast any humidity out of it for about 3 minutes.)
Simmer the rice in 3 cups of the hot water, with a little salt, slowly, very low heat, until fully cooked.
While the rice is simmering, take each thin piece of beef, place on a cutting board sprinkle with salt and pepper, and pound it until it is very tender (it will stretch out—you need it to be as thin as possible.)
Heat a pan with some oil, not too hot, you don’t want it to burn or smoke. Press the beef into the breadcrumbs and ensure each piece is completely covered with breadcrumbs, then place into the hot oil. Fry on both sides until the beef is cooked. Carefully turn it several times so the breadcrumbs don’t burn. When finished, set aside.
Fry your eggs.
On a plate, place a large amount of rice. On top of the rice place one silpancho (the beef). On top of the silpancho place one fried egg and “decorate” it with the chopped tomatoes, onions, and hot peppers. Place a few of the fried potatoes on the side, serve and ENJOY!
I John 3:1a "Behold, what manner of love the Father hath bestowed upon us,
that we should be called the children of God;"