This hearty meal is a popular dish in Colombian cuisine. Traditionally served in a large tray to accommodate the amount of food, Bandeja Paisa is a perfect meal to share with friends and neighbors!
WHAT YOU’ll NEED:
Makes 4 servings
|2 cups white rice||1 teaspoon baking powder|
|¾ cup oil||½ teaspoon baking soda|
|4 cups yellow onion, chopped (about 2 onions)||5 cups water|
|1 large green bell pepper, chopped||1 cup corn flour|
|1 tablespoon Achiote paste||4 ounces shredded asadero cheese or queso blanco|
|5 cups plum tomato (about 4 tomatoes)||2 cups pinto beans (canned)|
|5 garlic cloves, chopped||2 green plantains|
|3 teaspoons ground cumin||4 chorizo sausages|
|3 tablespoons salt||4 eggs|
|½ cup cilantro||Pepper to taste|
|1 pound of ground chuck beef||2 avocados to garnish|
|2 pounds pork belly with meat||2 limes to garnish|
HOW TO MAKE IT
- Cook white rice according to package instructions.
- Prepare the hogao: Heat ¼ cup oil in a large skillet over medium heat. Add yellow onion, bell pepper, and Achiote paste. Continue to cook over medium heat, stirring occasionally, until vegetables are tender. Stir in plum tomatoes, garlic, 2 teaspoons ground cumin, and 1 ¾ teaspoons salt. Stir frequently until tomatoes break down and thicken. Remove from heat and add ¼ cup chopped cilantro.
- Cook the carne molida: Heat 1 tablespoon oil in large skillet over medium-high heat. Add ground chuck beef and cook until browned, stirring to break into pieces. Add in 1 cup of the Hogao previously prepared, 1 teaspoon salt, and 1 teaspoon cumin. Stir often until beef is cooked throughout and well combined with Hogao.
- Prepare the chicharrones: Place washed pork belly skin side down on a work surface, cut into four even strips, and make light 1-inch crosswire cuts. Rub with baking powder and baking soda, making sure to cover evenly. Place pork belly in a medium saucepan with 2 cups water and ½ teaspoon salt. Cook uncovered over medium-low heat until all the water evaporates. Once all the water has evaporated, increase heat to medium and cook the pork belly until it is golden brown and crispy.
- Make the arepas: Combine corn flour, asadero cheese or queso blanco, 1 cup warm water, ¾ tablespoon salt, and 1 tablespoon oil in a medium bowl. Stir with a wooden spoon until dough is smooth and soupy. Cover and let stand for 10 minutes. Shape dough into 4 balls and gently flatten each into a ½ inch thick disk. Heat 2 tablespoons oil in cast iron skillet over medium heat. Cook each disk until golden brown on each side.
- Drain and rinse pinto beans. Warm according to package instructions.
- Cook the plantains: Cut plantains diagonally into ½ inch thick slices. Heat ¼ cup oil in a large nonstick pan over medium heat. Cook plantains in batches until golden brown. Transfer to plate lined with paper towels, and sprinkle with salt. Fry chorizo in a pan with ½ tablespoon oil on medium heat until cooked through.
- Fry the eggs: Grease large nonstick skillet and fry eggs over medium heat. Sprinkle with salt and pepper and cook until whites are set but yolk is still runny.
- Evenly divide eggs, chorizo, plantains, and carne molida among four plates. Garnish with avocado, cilantro, and lime. Serve arepas and remaining hogao on the side.