The bandeja paisa is the dish par excellence of the region of Antioquia, in the northwest of Colombia. A dish that was born as the traditional food of the muleteers, who transported goods from one part of the region to another on mules, and from there it spread to the rest of the country and the world.
Hence the quantity and variety of foods that compose it, among which carbohydrates predominate to endure the long working days. For this reason, the bandeja paisa is served in large oval plates and, in its most classic version, is composed of ingredients such as rice, beans, arepas, fried egg, ripe plantain, avocado and chorizo. In our recipe, we have opted for chorizo IGP from La Rioja. The perfect fusion between traditional Spanish and Colombian gastronomy.
Soak the beans the night before.
For the hogao sauce, sauté the onion and garlic in oil, add the diced tomato, cumin and a little salt. Let cook for a couple of minutes.
Add the beans and cover with water, add the chorizo and cook on low heat for 2 hours or in the pressure cooker for about 30 minutes.
Cook the rice with double the amount of water and a couple of tablespoons more, when the water boils add the rice, a pinch of salt and a bay leaf, cook for 15 minutes, remove from heat, cover and leave for 5 more minutes.
On the other hand, cut the plantains into slices and fry in abundant oil until crispy, set aside on paper towels.
In a separate frying pan, fry the meat and the bacon until well browned, in the same pan fry also the eggs.
In a tray, place the boiled rice, beans, fried plantain, sliced Riojan chorizo, minced meat and bacon.
Add the fried eggs and the avocado peeled and cut into wedges. Serve with the arepas.
Ingredients
Directions
Soak the beans the night before.
For the hogao sauce, sauté the onion and garlic in oil, add the diced tomato, cumin and a little salt. Let cook for a couple of minutes.
Add the beans and cover with water, add the chorizo and cook on low heat for 2 hours or in the pressure cooker for about 30 minutes.
Cook the rice with double the amount of water and a couple of tablespoons more, when the water boils add the rice, a pinch of salt and a bay leaf, cook for 15 minutes, remove from heat, cover and leave for 5 more minutes.
On the other hand, cut the plantains into slices and fry in abundant oil until crispy, set aside on paper towels.
In a separate frying pan, fry the meat and the bacon until well browned, in the same pan fry also the eggs.
In a tray, place the boiled rice, beans, fried plantain, sliced Riojan chorizo, minced meat and bacon.
Add the fried eggs and the avocado peeled and cut into wedges. Serve with the arepas.
