1 1/2 cups Breadcrumbs
6 slices of chuck steak
2 tbsp carbonara seasoning
2 cup vegetable oil
Silpancho is deep fried beef strips popular in Bolivia. We served it with Quinoa, fried golden potatoes and Bolivian salsa


1.Season the thinly sliced chuck steak with carbonara seasoning on both sides of each slice. With a tenderizing hammer tenderize the chuck slices. Set the steak aside while preparing the other parts of the meal.
2.Put the breadcrumbs in a pie tin. Press a slice of steak into the breadcrumbs making sure to coat each side with crumbs. Lay the breaded slice in the hot oil. Fry for 3-4 minutes flipping once.

Silpanchois a quick and fairly easy recipe to make but the taste is amazing. This has become one of our favorites. You can make plenty of adjustments, additions, subtractions or tweaks to make this one your own. You can substitute rice, white or brown, for the quinoa. You can also top the whole thing off with a fried egg for a great finishing touch. If you don’t have carbonara seasoning you can make a seasoning mix using garlic powder, cayenne pepper or chipotle powder, salt, black pepper, and cumin. You can change the fried potatoes for mashed potatoes for a nice variation as well. Top it all off with the salsa make sure you get a little salsa with each bite.

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