Appetizer
Bandeja Paisa
Bandeja means platter and Paisa is the area of Colombia from which the dish originated. Traditionally, this hearty dish was eaten by farmers for breakfast. Once considered peasant food, Bandeja Paisa is now often considered to be Colombia’s national dish and is proudly served throughout restaurants.
Dessert
Ensalada de frutas Colombiana - J & K
Mince all ingredients by hand (do not blend, the mixture should not be smooth)
Combine all finely minced ingredients in a jar, and ensure you have enough liquid to cover (if your liquid isn't enough, add a 1:2:4 ratio of oil-water-vinegar). Let sit in dark, cool area for at least 24 hours, and then refrigerate.
Can be prepared 1 day ahead of time, heat before serving
Dough
Filling
Place the masarepa in a large bowl. Add the sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes. Meanwhile make the filling.
Cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.
Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.
Add the ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.
Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.
Form the empanadas
Break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.
Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each.
Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.
Fill a large pot with vegetable oil and heat over medium heat to 360° F.
Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.
Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with ají and lime on the side.
Bandeja Paisa is essentially a large platter of meat served with beans, rice, arepas, avocado and plantains. We aren't using this recipe, but you can read about this dish here: https://travelfoodatlas.com/colombian-bandeja-paisa-recipe
The beans, rice and arepas are being prepared by others, please prepare the side and the meat (Chorizo and powdered beef) according to the description below.
3-4 Plantains (if available) should be sliced and fried
3-4 Avocados can be sliced just before serving
At your discretion, if you feel like adding a few fried eggs for those who want one, Z will help fry them on demand!
Method
Place flank steak in a plastic bag along with garlic, onion, scallions, cumin, salt, and pepper and refrigerate for 2 hours
Add steak and water to a medium pot and bring to a boil. Cover and reduce to medium-low and simmer for 1 hour or until beef is fully cooked
Remove beef from water and set aside to cool. Discard water (or use as a beef stock for later).
Cut beef into chunks and place in a food processor. Blend until beef is completely shredded.
10 arepas
Preheat toaster oven or oven with rack in the center to 325°F (160°C).
Combine masarepa, water, and vegetable oil in a medium bowl and knead with hands until a dough is formed. Take a small amount and flatten it between your palms. If the edges crack, knead in more water, 1 tablespoon at a time until dough is supple and smooth but not sticky. Season dough to taste with salt, then cover and set aside for 5 minutes.
Divide dough into 10 even pieces and roll into balls. Working on a wooden cutting board or a regular cutting board with a sheet of plastic wrap or parchment paper on top of it, flatten each ball down to a disk about 1/4-inch thick.
Use one hand to shape the edges of the arepa so that it is an even round disk.
Melt butter in a 12-inch cast iron or non-stick skillet over medium-low heat (see notes). Add arepas and cook, moving them around the pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about 5 minutes. Flip arepas and cook on second side until a dry crust has formed, about 5 minutes longer.
Notes
Masarepa is dehydrated cooked cornmeal. It is available in the Latin section of most supermarkets in either white or yellow varieties. This recipe calls for white, but they can be freely substituted. Popular brands include Goya and P.A.N.
Crumbled cheese can be added to the dough if desired. Depending on the moisture level of the cheese, you may not need all the water. Colombian-style queso fresco is ideal. If you can't find it, substitute cotija, ricotta salata, or feta.
Arepas can also be cooked on a greased panini press or a grill over low heat.
Please prepare the elements below (Hogao, Beans and Rice) and bring them to add to the Bandeja Paisa platter.
Hogao
Beans
1 pound large dried red beans (kidney beans work fine)
Hogao
Heat the oil in pan, add white onion, red onion, and garlic and fry. Cook over medium-low heat until ingredients turn bright.
Add tomato, cumin, salt, and pepper. Cook for 7 minutes stirring constantly. Remove from heat, cool.
Beans
Place beans in a large bowl and add 2 tablespoons salt. Cover with 6 inches of cold water and soak beans at room temperature overnight. If using a pressure cooker, this step can be skipped.
The next day, drain beans and set aside. Heat oil in a large heavy-bottomed saucepan or pressure cooker over high heat until shimmering. Add pork belly and cook, stirring occasionally, until well-browned and crisped on all sides, about 10 minutes total. Add tomatoes and onions and cook, stirring frequently until softened, about 3 minutes.
Add beans, sugar, and 1 tablespoon salt. Cover beans with 2 to 3 inches of water and bring to a boil. Reduce to a simmer and cook, stirring occasionally and adding water as necessary, until beans are completely softened and liquid is thickened but still soupy, about 3 hours. (If using a pressure cooker, cook on high pressure until beans are tender, about 45 minutes).
Season beans to taste with more salt and sugar.
Serves 10
Whipped topping:
For Colombian fruit salad:
For serving:
Combine water, fruit pulp and sugar in a small saucepan. Bring the mixture to a boil over medium-high heat. Continue cooking the mixture until the sugar is dissolved and mixture thickens. Transfer to refrigerator to cool before serving.
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream and sugar on medium-high speed until medium peaks form, about 3-4 minutes.
Combine all chopped fruit in a large bowl.
Transfer individual portion of fruit salad to each serving bowl. Top individual fruit salad bowls with whipped topping.
Add 2 TBs of shredded mozzarella cheese on top of each fruit salad.
Place one scoop of ice cream on top of the fruit in each individual bowl.
Pour Colombian mora sauce on top of ice cream until it is fully coated and sauce pours down the fruit.
Finally, top each Colombian fruit salad serving with shredded coconut.
Serve immediately.
