Silpancho

Ingredients

• 1.5 cups long-grain white rice – rinsed
• 2.25 cups water
• 1.5 tsp salt
• 1.5 pounds potatoes
• 2 tomatoes – diced small
• 0.5 red onion – thinly sliced
• 1 rocoto pepper – seeded and finely chopped
• 2 tbsp cilantro – chopped
• 1 tbsp lime juice
• 2 tbsp vegetable oil – divided (for salad and frying eggs)
• 0.75 tsp black pepper
• 1 clove garlic – finely grated
• 1 pounds beef top round steak – trimmed and pounded very thin
• 2 eggs – beaten (for breading)
• 1.5 cups breadcrumbs, fine dry
• 1 cups vegetable oil – for frying potatoes and beef
• 4 eggs – for frying
• llajua (Bolivian hot sauce) – for serving (optional)

Instructions

1. Cook the rice: Combine the rinsed rice, water, and 0.5 tsp salt in a small saucepan. Bring to a boil, reduce to low, cover, and simmer until the water is absorbed and rice is tender, 15–18 minutes. Remove from heat and rest, covered, 10 minutes; fluff before serving.
2. Par-cook the potatoes: Place the potatoes in a pot, cover with cold water, and bring to a boil. Cook until just tender when pierced, 10–12 minutes. Drain, cool until handleable, peel if desired, then slice into 0.5-inch rounds.
3. Make the tomato-onion salad (sarsa): In a bowl, combine the diced tomatoes, sliced red onion, chopped rocoto, and cilantro. Add the lime juice and 1 tbsp of the vegetable oil (from the 2 tbsp divided). Season with 0.5 tsp salt and 0.25 tsp black pepper; toss and set aside.
4. Set up for breading: Beat the 2 eggs in a shallow dish. In another dish, combine the breadcrumbs with the grated garlic and 0.25 tsp black pepper. Season the pounded beef on both sides with 0.5 tsp of the remaining salt and 0.25 tsp black pepper.
5. Bread the beef: Working with one piece at a time, dip the beef into the beaten eggs, letting excess drip off, then press firmly into the breadcrumb mixture to coat on both sides. Set on a tray to rest 5 minutes so the coating adheres.
6. Fry the potatoes: Heat 0.5 cup of the 1 cup frying oil in a large skillet over medium heat. Fry potato slices in a single layer until golden and crisp at the edges, 3–4 minutes per side (6–8 minutes total). Transfer to a rack or paper towels and lightly season with a pinch of the remaining salt. Repeat with remaining potatoes, adding more of the frying oil as needed; keep warm.
7. Fry the beef: Add the remaining frying oil to the skillet as needed to maintain a shallow layer. Fry the breaded beef over medium to medium-high heat until deep golden and cooked through, 2–3 minutes per side. Drain on a rack or paper towels.
8. Fry the eggs: Heat the remaining 1 tbsp vegetable oil (from the 2 tbsp divided) in a nonstick skillet over medium heat. Crack in the 4 eggs and cook sunny-side up until whites are set and edges are crisp but yolks are still runny, 2–3 minutes.
9. Assemble and serve: Mound rice on each plate, arrange fried potato slices around it, top with a beef cutlet, and crown each with a fried egg. Spoon some of the tomato-onion salad over or around and serve immediately with llajua on the side, if using.