Step 1 of 6
Silpancho
Rinse the rice, cook it in the water with a pinch of salt, covered, until tender, and keep warm. Boil the potatoes in their skins until tender, peel and slice.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Silpancho take?
1 hr 5 min all in — 25 min prep, 40 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Medium heat.
What allergens should I watch?
This recipe is labelled for Wheat, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
8 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Saucepan, Rolling pin, Cutting board.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Beef → Chicken breast, butterflied. Silpancho de pollo is common. Pound carefully; chicken tears more easily.
What should I watch for?
Thin meat overcooks in seconds. The crumb should colour before the beef dries.
Any tips from this recipe?
Ask the butcher for escalopes already cut thin. Half the pounding is done. Any leftover cutlet, egg and salsa in a crusty roll is the trancapecho, and it is arguably better.
Can I prepare this ahead?
Any leftover cutlet, egg and salsa in a crusty roll is the trancapecho, and it is arguably better.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.