Today we will prepare one of the most recognized dishes in Colombian cuisine, La Bandeja Paisa. It is also known as a bandeja montañera, one of the most representative typical dishes. It is the flagship of the Antioquia gastronomy since it is typical of this region, Antioquia.
One of the main characteristics of this dish is its abundance both in portion and variety of foods. It can satisfy the appetite of any person. Their proportions are exaggerated, depending on their preparation, it contains approximately 11 different foods. The bandeja paisa must serve on large plates known as “bandeja.”
The bandeja paisa is a dish designed especially for those with a good appetite. Although for those who do not have it, eating this bandeja has become a significant challenge.
From this typical dish, you can find variations in all the regions that incorporate it. In some of them, its ingredients can replace by others, or merely different ones added to the ones you already have.
Each ingredient is prepared in a particular way to achieve a perfect combination of flavors. This dish does not need any dressing.
Dare to prepare and try this recipe, a delight of Colombian cuisine. Of course, I recommend that when you do it, you have a good appetite, since you will be more than satisfied.
If you want to prepare in detail each of the recipes that make up the bandeja paisa, I leave you the links to these original recipes. White rice, beans, fried eggs, fried ripe plantain, fried pork rinds, and roast beef.
Receta original en Español
Ingredients
- For the bandeja paisa:
- 500 g of rice
- 3 ripe plantains.
- 3 cups of beans.
- 2 Lb ground beef.
- 2 Lb of pork rinds.
- 6 chorizos
- 6 eggs
- 1 carrot
- 1 green plantain
- Oil.
- Salt to taste.
For the hogao:
- 4 onions
- 4 tomatoes
- 2 cloves of garlic
- A pinch of cumin.
- Salt to taste.
Instructions
- If you want this tray to be a success, I recommend that you put the beans to soak them in a bowl of water, and leave them there overnight, so they will be softer when cooking, and it will be much easier.
- To prepare the hogao, finely chop the onion, tomato, and garlic. In a skillet with a little oil, we put them to fry for 10 minutes, also adding salt and cumin.
- To cook the beans, use a pressure cooker so that you will save some time. So, add them to the pot, cover them with water and add half of the hogao, half a green plantain chopped in squares, the other half of the plantain you will throw it whole, and the carrot cut into pieces. Let them whistle for approximately 25 minutes.
- After 25 minutes and making sure that the beans have been soft, we take out the carrot, the half-chopped plantain, and blend it with a cup of water. Add this mixture to the beans again, and we will put them over medium-low heat so that they wait.
- While the beans are cooking, prepare the rice (2 cups of rice x 4 cups of the boil a little salt and a little oil, let it cook and when the water dries, cover the pot and lower the heat and let it cook for another 20 minutes.
- We will stir the ground beef with a little oil and salt and the other half of the hogao that we had prepared previously.
- In a pot with hot oil, fry the chorizos, and the pork rinds, in the same way, fry the ripe plantains.
- In a saucepan with a little butter and salt, cook the eggs.
- Once all this is ready, we prepared to serve our bandeja paisa. You can accompany it with an arepa made of corn, white or yellow according to your taste, and add a portion of avocado.
- I hope you enjoyed this recipe and dared to prepare it at home. Bon Appetite!
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