Silpancho con Arroz y Papas Ricos

Ingredients:  (for 4 servings.  Multiply as needed)

Rice -

  • 1/2 red bell pepper diced
  • 1/4 cup diced red onion
  • 1 Tbsp cilantro
  • 1 - 3 Tbsp vegetable oil
  • 1/2 tsp salt
  • 2 cups uncooked rice
  • 1 tsp chicken bouillon
  • 4 cups water

Salsa -

  • 1 cup Roma tomatoes, diced
  • 1 finely diced jalapeno pepper, seeded
  • 1/3 cup finely diced red onion
  • 1/4 cup freshly chopped cilantro
  • juice of 1 lime
  • 2 large cloves of garlic, finely minced

Pan fried potatoes -

  • 8 medium Yukon gold potatoes - scrubbed and sliced 1/4" thick

  • vegetable oil

  • 1 medium onion, sliced into rings

  • salt, pepper, garlic powder

Beef -

  • 1 pound thin sliced soft beef
  • 3 Tbsp soy sauce
  • 3 Tbsp Worcestershire sauce
  • garlic powder, black pepper
  • 1 box (about 2 cups) Panko bread crumbs
  • 1 box Kentucky Kernel seasoned flour mix
  • 1 Tbsp cumin
  • 3 eggs
  • 1/2 cup milk
  • vegetable oil

Written Method: 

Salsa -   I like to let my salsa sit a bit for the flavors to marry, so I did this first.  I mixed together half of the tomatoes, the onion, the seeded jalapeno pepper together in a food processor.  You could certainly leave the seeds in the pepper if you want to, but I wanted a milder salsa.  Then by hand, I mixed in chopped cilantro, the other tomatoes, finely chopped, fresh lime juice, and kosher salt. I wanted a little texture, so this is why I separated the rest of the ingredients.

For the potatoes -  I wanted to make sure that the slices were all equivalent in thickness, so we sliced the scrubbed potatoes (skin on) on the mandolin into 1/4" slices.  The potatoes were then boiled for about 7-8 minutes until about halfway done, then drained in a colander. The drained potatoes were cooked in canola oil with sliced onions until tender and golden, with a bit of a caramelized edge.  Season lightly with salt and pepper, with a little garlic powder.

For the rice -  I wanted to season up the rice with onions and red bell peppers, but I didn't want them to be raw and crunchy.  We started these vegetables in a bit of canola oil in the bottom of the rice cooker until they started to soften and get translucent.  Then we added some chicken bouillon for flavor, and obviously the rice and water appropriate for the amount.  Cook until done.

The beef -  The "milanesa cut" beef came presliced in very thin sheets. This worked out just perfectly! We marinated the beef in a little worcestershire sauce, a little soy sauce, some garlic powder, and some pepper.  We made a simple egg-battering station. 1. An egg wash with milk.  2.  Seasoned flour (Kentucky Kernel's fry batter) plus Panko bread crumbs for a great crunch, and some cumin!

Dip the marinated meat in the egg wash.  Press the meat firmly into the seasoned flour mixture.  I really pushed it in there so I could get a nice layer of that coating.  With a very hot (shimmering) canola oil, quickly pan fry the breaded meat.  You won't want to go far, as these cooked in about 2 minutes per side!  You'll see the edges starting to turn brown very quickly... then flip!

Now that all the components are ready, it's time to start plating.  At the last minute, you will fry your eggs, over easy.  These will go over the top of the meat.  Stay with me here... we are shooting for this to be served the way they do it in South America!  Now it seems to me that all of the components are fairly plain and ordinary on their own.  But when they were all together.... it really was a great meal!