Muffins recipes

National dish of Colombia

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  • Independence: 4. 7. 1991
  • Capital: Bogotá, D.C.
  • Official language: Spanish
  • Population: 47 072 915
  • Area: 1 141 748 km2
  • International code: CO
  • Currency: Peso (COP)
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Bandeja paisa

Ingredients for Red Beans:

  • 3 cups dried red beans (substitute canned or a different type of bean)
  • Carrot, rough chopped
  • Green plantain, finely diced
  • Salt
  • Pepper

Ingredients for Carne Machaca:

  • 2 lb. beef roast
  • Water
  • 1 small tomato
  • 1 small onion
  • 2 cloves of garlic
  • Salt
  • Pepper to taste

Ingredients for Chicharrones:

  • 2 Strips of pork belly about 1.5 inches wide by 6 inches long.
  • 1 tsp Baking Soda
  • Pinch of Salt
  • Oil for frying

Ingredients for Chorizo:

  • 1 lb. of Morcilla, black pudding, or other blood sausage
  • 1 lb. of Colombian chorizo, or other spicy dried sausage
  • Oil for frying

Ingredients for Fried yellow plantains:

  • 3 Yellow plantains peeled and sliced on the bias about ½ to ¾ inch thick
  • Frying oil
Bandeja paisa is national food (dish) of Colombia

Instructions Red Beans:

Soak dried beans overnight in enough water to cover the beans plus an extra inch or so. Pressure cook for 20 minutes. Add carrots and pressure cook for another 20 minutes. Remove carrots and place in a blender and whiz smooth with some of the cooking liquid. Return liquid to pot along with plantains. Pressure cook for another 20 minutes. Leave covered and near heat to keep it warm. If you do not have the time to cook this recipe overnight, there are faster ways to cook the beans including using canned beans or pre-boiling the beans for 2 to 3 minutes then simmering for 2 hrs and adjusting the time to add the carrots and plantain.

Instructions Carne Machaca:

Puree the tomato, onion, and garlic in a blender with a little water. Bring a pot of water to boil with the puree. Place roast into boiling water and cook through (about half an hour depending on thickness). You can slice the roast into thinner pieces for faster cooking time. Remove the roast and cut into small pieces. Grind these pieces in a food processor until you have a fine mixture. If you want a nice twist on the original, try marinating flank steak in Adobo (Spanish spice) and grilling it. Nice bold flavors help differentiate the steak course from the other meats.

Instructions Chicharrones:

Cut the strips of Belly into pieces about 3 inches long or 2 per strip Score the skin of the pork belly along with the meat. (I saw another recommendation to place the belly’s skin side down and make a cut across the grain of the meat every 1.5 inches being careful to not cut through the skin. This will increase surface area during cooking and speed up the process of breaking down the tough proteins and softening the fats.) Sprinkle the baking soda over the meat and rub into the meat. Add 1 pinch salt and 2 cups of water in a stock pot till the meat is just covered. Bring to a boil and simmer till the water all evaporates. Then fry in 350 degree oil until the skin is crisp and the meat is dark golden brown Use a lid or splatter guard for the pan for protection.

Instructions Chorizo:

Pan fry both sausages until crisp and cooked through turning regularly to avoid burning.

Instructions Fried yellow plantains:

In a large frying pan heat the oil to 350. Place the plantain “chips” in the oil and cook till light golden brown flipping to cook both sides. Remove to a paper towel lined plate to drain. Serve hot. Add chili or cayenne powder and lime juice for extra kick.

Info:

Bandeja paisa, (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter) with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is a typical meal popular in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis, (Caldas Department, Quindío, Risaralda) and part of Valle del Cauca. The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, ground meat, chicharon, fried egg, plantain (patacones), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon. The origin of the bandeja paisa was influenced by several different cultures that inhabited Colombia throughout the centuries, including the indigenous peoples of Colombia, as well as colonial Spaniards and Africans. In the 19th century, French and British colonialists also brought their cuisine with them. The current form and presentation of the Paisa platter is relatively recent. There are no references in the food writing about this dish before 1950. It is probably an interpretation of the local restaurants of simpler peasant dishes. One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.

 
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