Silpancho is one of Bolivia's most beloved dishes, originating from the Cochabamba region. It is a huge and satisfying portion that combines carbohydrates (rice and potatoes), protein (beef and egg), and freshness (tomato salsa).
The key component is the beef: either a thin steak is pounded to an extremely thin sheet with a meat mallet, or ground meat is formed into a thin patty. Both versions are breaded and quickly fried until crispy.
Cook the rice according to package instructions and set aside. The rice should be dry and fluffy. (Can be cooked in advance.)
Boil the potatoes in their skins in salted water (about 20 minutes) until tender but still firm. Let them cool and slice them into rounds approximately 0.5 cm (1/4 inch) thick.
Heat oil in a pan and fry the potato slices until golden brown and crispy on both sides. Drain on paper towels and salt. Keep warm.
If using thicker meat slices, pound them with a meat mallet between two pieces of plastic wrap until they are extremely thin (like a crepe).
Season the meat with adobo seasoning (or salt, cumin, and pepper). Coat in breadcrumbs, pressing firmly so the crumbs stick to the meat.
Heat a little oil in a clean pan over medium-high heat. Fry the meat for about 1–2 minutes per side until crispy and cooked through. Drain on paper towels and keep warm.
In a small bowl, combine the diced tomatoes, onion, and chili pepper (if using). Add vinegar and oil, salt and pepper. Mix and let it sit for a while.
In a skillet (ideally one used for potatoes or meat), fry eggs sunny-side up for each serving. The eggs should have a runny yolk.
Place a mound of cooked rice on each plate.
Arrange the fried potato slices around the rice.
Place the fried meat slice (milanesa) on top of the rice.
Place the fried egg on top of the meat.
Spoon the fresh tomato salsa over the entire dish and garnish with chopped parsley or cilantro. Serve immediately.