Silpancho | FoodieAtlas

Ingredients

For the Beef:
1 lb beef (such as sirloin or round), pounded thin
1 cup bread crumbs
1/2 cup all-purpose flour
2 large eggs, beaten
Salt and pepper to taste
Vegetable oil for frying
For the Rice:
2 cups long-grain rice
4 cups water
1 tablespoon vegetable oil
1 teaspoon salt
For the Potatoes:
2 large potatoes, peeled and sliced into rounds
Vegetable oil for frying
Salt to taste
For the Salsa:
2 large tomatoes, diced
1 small onion, finely chopped
1 green bell pepper, finely chopped
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice
Salt and pepper to taste
For Assembly:
4 large eggs
Fresh parsley, chopped (for garnish)
Lime wedges (for serving, optional)

Instructions

Prepare the Rice

In a large pot, bring 4 cups of water to a boil.

Add the vegetable oil and salt.

Stir in the rice, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is cooked and the water is absorbed. Fluff with a fork and set aside.

Prepare the Potatoes

In a large skillet, heat vegetable oil over medium-high heat.

Fry the potato slices until golden brown and crispy. Remove and drain on paper towels. Season with salt to taste.

Prepare the Beef

Season the pounded beef with salt and pepper.

Dredge each piece of beef in flour, then dip in beaten eggs, and coat with bread crumbs.

In a large skillet, heat vegetable oil over medium-high heat.

Fry the breaded beef until golden brown and crispy on both sides. Remove and drain on paper towels.

Prepare the Salsa

In a bowl, combine the diced tomatoes, finely chopped onion, green bell pepper, chopped cilantro, lime juice, salt, and pepper. Mix well and set aside.

Cook the Eggs

In a small skillet, fry the eggs sunny-side up.

Assemble the Silpancho

On a large plate, place a mound of rice.

Top the rice with a layer of fried potatoes.

Place a piece of breaded beef on top of the potatoes.

Add a generous spoonful of salsa on top of the beef.

Place a fried egg on top of the salsa.

Serve

Garnish with freshly chopped parsley.