Silpancho

Cut the beef into 4 portions of 150 g each, place between two layers of plastic wrap and pound with a meat mallet to a thickness of 3-4 mm. Season with salt and pepper, and rub both sides with 1 tsp ground cumin and 1 minced garlic clove.

Coat each piece first in 2 tbsp flour, shaking off the excess, then dip in 2 beaten eggs, and finally coat in 80 g breadcrumbs, pressing firmly with your hands.

Boil the potatoes (700 g) whole in salted water for 20-25 minutes until tender, let cool, cut into 0.5 cm rounds and fry in hot oil for 3-4 minutes per side until golden brown.

For the rice, finely chop 1 onion and 1 garlic clove, sauté in 1 tbsp oil for 2 minutes until translucent, add the rice (300 g), stir for 1 minute, pour in 600 ml boiling water, season with salt and cook covered over low heat for 15-18 minutes until tender and fluffy.

In a clean pan, heat oil and fry the breaded beef pieces for 3-4 minutes per side over medium heat until crisp and golden and the meat is fully cooked through.

In another pan over medium heat, fry 4 eggs for 3-4 minutes without piercing the yolk, so the white is fully set while the yolk stays runny.

For the salsa, finely chop the tomatoes, the second onion, 1 hot locoto chili pepper (seeds and stem removed) and parsley. Season with salt, 1 tbsp oil and 1 tbsp vinegar, then mix well.

Serve layered on a warm plate: start with the rice, top with the fried potato slices, then the crispy breaded beef, place the fried egg on top, and finish with the fresh locoto salsa.