Bandeja Paisa

Brenda Villagomez
This representative Colombian dish from the Antioquia region is characterized by its abundance, both in portion size and in the different dishes that make it up, hence its name, as it is usually served on a platter. Enjoy tasting a piece of Colombia in your home.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 3 tablespoons vegetable oil, for the hogao
  • 1/2 cups onion, finely chopped, for the hogao
  • 1/2 cups red onion, finely chopped, for the hogao
  • 2 tablespoons garlic, finely chopped, for the hogao
  • 2 cups tomato, in small cubes, for the hogao
  • 1 tablespoon cumin powder, for the hogao
  • salt, for the hogao
  • black pepper, for the hogao
  • 3 cups pinto bean, (flor de mayo), soaked in water for 8 hours and then drained
  • water, for the beans
  • 1/4 onions, for the beans
  • 1 clove garlic, for the beans
  • 1 cup carrot, without skin, sliced, for the beans
  • 1/2 plantains, green, for the beans
  • salt, for the beans
  • water, for the chicharrón
  • 1/4 onions, for the chicharrón
  • 1 clove garlic, for the chicharrón
  • 1 leaf bay, for the chicharrón
  • 500 grams pancetta, with cuts on the top in a square shape, for the chicharrón
  • 2 tablespoons vegetable oil, for the ground meat
  • 1 1/2 cups ground beef
  • salt, for the ground meat
  • pepper, for the ground meat
  • 1 tablespoon vegetable oil, for frying
  • 3 Argentinian chorizos
  • 1 plantain, cut lengthwise (in slices)
  • 2 tablespoons vegetable oil, for the fried egg
  • 1 egg
  • salt, for the fried egg
  • pepper, for the fried egg
  • 2 cups rice, cooked white
  • avocado
  • cilantro leaves, for garnish
Preparation
2h
2h 30 mins
Medium
  • For the hogao, in a hot pan pour enough vegetable oil and sauté the white onion along with the red onion and garlic; cook over medium-low heat until they begin to have a shiny tone. Add the tomato, cumin, salt, and pepper to taste. Cook for 7 minutes stirring constantly. Remove from heat, cool, and set aside until use.
  • For the beans, in a pressure cooker place the previously drained beans, pour enough water to cover, add the onion, garlic, and carrot; cook over medium-high heat (without covering) until the water begins to boil and a medium bubble is observed. Add the plantain and cover the pressure cooker ensuring it is perfectly closed, place the safety valve, once the pot starts to whistle, cook for 30 minutes.
  • After the cooking time, let the pot cool in a stream of cold water. Open the pressure cooker, return the pot to the heat (without the lid), and remove the carrot, plantain, and a bit of bean broth. Pour the above into a blender and add a tablespoon of hogao. Blend until integrated. Pour the blended mixture back into the pot with beans, season with salt, and cook for 20 more minutes over medium-low heat. Set aside until use.
  • For the chicharrón, pour water into a pot and add the onion, garlic, bay leaf, and pancetta. Cook over medium-high heat for 35 minutes. Remove from heat, drain, and cool. Set aside.
  • While the chicharrón is cooking, prepare the ground meat. Pour vegetable oil into a hot pan and cook the ground beef with a tablespoon of the hogao you prepared, season with salt and pepper, keep on medium-low heat stirring constantly for 12 minutes. Set aside until use.
  • Brown the chicharrón. Pour a bit of oil into a hot pan, place the pieces of chicharrón, and brown over medium-low heat for 15 minutes. Drain on paper towels and set aside until use.
  • In the same pan where you fried the chicharrón, fry the Argentine chorizo and the green plantain; drain on paper towels. Set aside.
  • Fry the egg in a smaller pan with vegetable oil, season with salt and pepper; be sure to cover the pan while frying to ensure even cooking. Set aside.
  • Serve! On a platter, place the cooked white rice, the beans with a bit of broth, the chicharrón, the chorizo, the slices of fried plantain, the fried egg, the ground meat, and the avocado. Garnish with cilantro and accompany with arepas and the rest of hogao.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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