Bandeja Paisa

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Bandeja Paisa

Prep Time: minutes
Cook Time: minutes
Yields: people
Difficulty:

Ingredients

  • 2 cups white rice
  • 2 cups pork skin or chicharrones
  • 4 chorizos
  • 4 eggs
  • 4 plantains baked
  • lime for garnish
  • avocadoes for garnish
  • Paisa Beans
  • 2 cups cranberry beans or pinto beans
  • 1/2 pound pork hocks
  • 4 cups water
  • 1 cup carrots shredded
  • 1/2 teaspoon salt
  • 1/2 green plantain cut into 1/4 inches
  • Guiso
  • 1 tablespoon onions chopped
  • 2 cups tomatoes diced
  • 1/4 cup scallions chopped
  • 3 tablespoons vegetable oil
  • 1/4 teaspoon salt
  • 1 clove garlic minced
  • 1/4 cup cilantro chopped
  • 1/4 teaspoon cumin ground
  • Hogao
  • 3 tablespoons vegetable oil
  • 1 cup scallions chopped
  • 2 cups tomatoes fresh, chopped
  • 1 clove garlic minced
  • 1 teaspoon cumin ground
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper ground
  • Powdered Beef
  • 1 pound flank steak
  • 5 cups water
  • 2 cloves garlic crushed
  • 2 scallions chopped
  • 1/2 cup onion chopped
  • 1/2 teaspoon cumin ground
  • salt to taste
  • pepper to taste
Difficulty:
This hearty Bandeja Paisa recipe is loved by all Paisas (Northwestern Colombians), which they traditionally enjoy for lunch.

Bandeja Paisa is one of Colombia's most popular traditional dishes. This signature recipe is a very hearty meal. It most often includes beans, white rice, chicharrón, powdered beef, chorizo, fried egg, ripe plantain, avocado and arepa. This being said, I recommend skipping breakfast if you’re planning to cook it for lunch. But wow, it's so worth the wait!

Directions

  1. Wash your beans and soak overnight in cold water. Drain the beans and place them in a large pot and add water and pork hocks. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce heat to medium-low. Allow the beans to cook until almost tender, approximately 2 hours.
  2. When the beans are tender, add the guiso, plantains, carrots and salt. Cover and cook for another hour or until beans are fully cooked. (Add additional water as necessary).
  3. Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin and cook gently for 10 minutes, stirring until softened.
  4. Reduce the heat to low, add salt, cook for 10 minutes more, stirring occasionally until the sauce has thickened. Check and adjust the seasoning.
Powdered Beef
  1. Place the flank steak in a plastic bag and add garlic, scallions, onion cumin, salt and pepper. Refrigerate for 2 hours.
  2. In a medium pot, place the flank steak and water and bring it to a boil over medium-high heat. Reduce heat to medium-low and cook beef for 1 hour or until the beef is cooked.
  3. Remove beef from water and set aside to let cool. You can save the water used to cook the beef to make soup or just as a beef stock for other dishes.
  4. Cut beef into chunks and place in a food processor. Process until the beef is of a powdered consistency.
Assembling the ¨Bandeja Paisa¨
  1. Prepare the beans, hogao and powdered beef one day ahead and keep in the refrigerator.
  2. When serving bandeja paisa, heat the beans, white rice, powdered beef and hogao.
  3. Fry baked plantains in deep frying oil (or enjoy them baked for a healthier option).
  4. Fry eggs and chorizos.
  5. To serve, place ingredients as you like, don't forget sliced or diced avocado. Top the beef with the chorizo.
  6. Serve the hogao on the side.
  7. Enjoy!

Chef Notes


You can also prepare beans in a slow cooker. Use the same ingredients except use just 4 cups water instead of 6.

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Did you know?

You can ripen an avocado quicker by placing it in a brown paper bag.

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