There are many recipes of Silpancho on the web. The are some minor differences among them, so here is the one I decided to make.

Ingredients (4 servings):

• 1 lb of rib eye beef steak cut very thin
• 1 1/2 cup of rice
• 4-5 gold potatoes
• 4 eggs
• 1 1/2 cups of breadcrumbs (I use panko)
• 1 sweet onion, diced
• 1/2 cup of cilantro
• 2 plum tomatoes, diced
• 1/4 jalapeño, diced
• vegetable oil for frying
• 1 tsp of cumin
• 1 tsp of paprika
• 1 tsp of oregano
• 1 tsp of garlic powder
• 1 tsp of honey
• salt to taste

Boil potatoes until just ready or even slightly undercooked. Set aside to chill. Cook rice in 3 cups of salted boiling water until rice is soft but not mushy. Set aside.

Prepare the salad. Combine tomatoes, 1/2 onion, jalapeño, cilantro, salt and honey in a medium bowl. Put in a fridge.

Combine cumin, paprika, oregano, and garlic powder in a small bowl. Season beef with this mix of spices and salt. Place a piece of meat on a board with bread crumbs on it and pound with a meat mallet to flatten. Flip onto the other side and repeat. You should get very thin slices of beef. Set aside (can be put in the fridge temporarily).

Cut potatoes into 1/3 inch slices. Heat some oil (about 1-2 tbsp) in a pan and fry the potatoes on both sides until golden. Remove from a pan and put on a paper towel to remove excess of oil. Keep potatoes warm.

In a pan, saute 1/2 onion and red pepper (about 2 minutes) until onion is translucent. Add rice and mix carefully. Saute about 5 minutes. Keep warm.

Fry beef steaks in a pan over medium high heat until each steak is golden brown (about 4-5 minutes) on each side. In another pan, fry eggs until the whites are set.

Assemble the plate. On each plate there should be 4-5 rings of potatoes, 2 beef steaks, 1/2 cups of rice, 1 fried egg, 2-3 tbsp of salad. Use your creativity to assemble the plate the way you like it. Bon appetit!

Silpancho