Main Dish
Bandeja Paisa
Ingredients
(4 Servings)
1 Recipe Paisa Pinto Beans (Frijoles Paisas)
1 Recipe white Rice (Arroz Blanco)
1 Recipe Powdered Beef (Carne en Polvo)
4 Fried Pork Belly (Chicharrones)
4 Cooked Chorizos
4 Fried eggs sunny side up
4 baked plantainsor Tajadas de Plátano
1 Recipe Hogao
Lime and Avocado for Serving
Directions
1. Prepare the beans, hogao and powdered beef one day ahead and keep in the refrigerator.
2. When you are going to serve the bandeja paisa, heat the beans and powdered beefand hogao. Make the chicharrones.
3. Cook the white rice and plantains.
4. Fry the eggs and chorizos.
5. To serve, place the rice in a tray or platter and place the rest of the ingredients as you like. I prefer the beans in a separate bowl, but you can ladle the beans next to the rice if you like.
6. Bring the hogaoin a serving dish to the table, so people can place it on top of the beans if they like. Enjoy!
http://www.mycolombianrecipes.com/paisa-tray-bandeja-paisa
Appetizer/Side
Aborrajados (Ripe Plantain Fritters)
http://www.mycolombianrecipes.com/aborrajados-ripe-plantain-fritters
Ingredients
(8 aborrajados)
2 large very ripe plantains
Vegetable oil for frying
8 mozzarella cheese slices about 2” x ½” and ½ “thick
For the batter:
2 eggs
4 tablespoons all-purpose flour
2 tablespoon sugar
2 tablespoons milk
Pinch salt
Directions
1. Peel the plantains and cut cross-wise into 8, 1 ½” chunks.
2. Fill a large pot one-third full with vegetable oil and heat to 360°.
3. Add the plantain chunks into the hot oil and fry them about 3 minutes or until golden.
4. Meanwhile, make the batter: mix the flour, sugar and salt in a small bowl. Add the eggs. Gradually, stir in the milk to make a smooth batter. Cover with plastic wrap and set aside.
5. Remove the plantains with a slotted spoon and drain on paper towels.
6. Place the plantain chunks onto pieces of parchment paper or plastic and flatten them to ¼” thickness.
7. Place 1 cheese slice in the center of one plantain pattie and cover with another pattie, like making a sandwich, and press the edges of the plantain sandwich to enclose the cheese completely.
8. Dip the sandwich in the batter and add to the oil, in batches. Fry for 1 minute on each side or until golden brown. Remove with a slotted spoon and drain on paper towels. Serve warm.
Dessert
Dulce de Leche Cortada
Ingredients:
8 cups of whole milk
6 tablespoons of fresh lime juice
2 cinnamon sticks
16 oz of panela
Directions:
1. Bring the milk to a boil in a pot over medium heat, stirring occasionally. Add lime juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
2. Add the panela and cinnamon sticks and simmer over low heat with the pot uncovered for about one hour, stirring often with a wooden spoon.
Bandeja Paisa
Ingredients
(4 Servings)
1 Recipe Paisa Pinto Beans (Frijoles Paisas)
1 Recipe white Rice (Arroz Blanco)
1 Recipe Powdered Beef (Carne en Polvo)
4 Fried Pork Belly (Chicharrones)
4 Cooked Chorizos
4 Fried eggs sunny side up
4 baked plantainsor Tajadas de Plátano
1 Recipe Hogao
Lime and Avocado for Serving
Directions
1. Prepare the beans, hogao and powdered beef one day ahead and keep in the refrigerator.
2. When you are going to serve the bandeja paisa, heat the beans and powdered beefand hogao. Make the chicharrones.
3. Cook the white rice and plantains.
4. Fry the eggs and chorizos.
5. To serve, place the rice in a tray or platter and place the rest of the ingredients as you like. I prefer the beans in a separate bowl, but you can ladle the beans next to the rice if you like.
6. Bring the hogaoin a serving dish to the table, so people can place it on top of the beans if they like. Enjoy!
http://www.mycolombianrecipes.com/paisa-tray-bandeja-paisa
Appetizer/Side
Aborrajados (Ripe Plantain Fritters)
http://www.mycolombianrecipes.com/aborrajados-ripe-plantain-fritters
Ingredients
(8 aborrajados)
2 large very ripe plantains
Vegetable oil for frying
8 mozzarella cheese slices about 2” x ½” and ½ “thick
For the batter:
2 eggs
4 tablespoons all-purpose flour
2 tablespoon sugar
2 tablespoons milk
Pinch salt
Directions
1. Peel the plantains and cut cross-wise into 8, 1 ½” chunks.
2. Fill a large pot one-third full with vegetable oil and heat to 360°.
3. Add the plantain chunks into the hot oil and fry them about 3 minutes or until golden.
4. Meanwhile, make the batter: mix the flour, sugar and salt in a small bowl. Add the eggs. Gradually, stir in the milk to make a smooth batter. Cover with plastic wrap and set aside.
5. Remove the plantains with a slotted spoon and drain on paper towels.
6. Place the plantain chunks onto pieces of parchment paper or plastic and flatten them to ¼” thickness.
7. Place 1 cheese slice in the center of one plantain pattie and cover with another pattie, like making a sandwich, and press the edges of the plantain sandwich to enclose the cheese completely.
8. Dip the sandwich in the batter and add to the oil, in batches. Fry for 1 minute on each side or until golden brown. Remove with a slotted spoon and drain on paper towels. Serve warm.
Dessert
Dulce de Leche Cortada
Ingredients:
8 cups of whole milk
6 tablespoons of fresh lime juice
2 cinnamon sticks
16 oz of panela
Directions:
1. Bring the milk to a boil in a pot over medium heat, stirring occasionally. Add lime juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
2. Add the panela and cinnamon sticks and simmer over low heat with the pot uncovered for about one hour, stirring often with a wooden spoon.