Name: Bandeja Paisa
Prep time: 270 min
Cook time: 150 min
Yield: 6
Cuisine: Internacional
Ingredients: 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

Preparation

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.

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Bandeja Paisa

Ingredients

Preparation

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