recipe for colombian food
The Best recipe for colombian food
What I love most about this recipe is how balanced it is. You’ve got protein from the chicken, fiber from the plantains and yuca, and a ton of vitamins from all the fresh herbs and veggies. It’s filling enough to be a full meal but light enough that you don’t feel sluggish afterward. Plus, it’s one of those dishes that gets better the next day, so leftovers are never a problem. Whether we’re feeding a crowd or just making dinner for the four of us, this Colombian dish always delivers. It’s simple to make, packed with flavor, and honestly, it’s the kind of food that makes you slow down and enjoy the moment.
Bandeja Paisa – Colombian Platter
A hearty and iconic Colombian dish featuring red beans, rice, ground beef, chorizo, chicharrón, plantain, avocado, and a fried egg. This meal is a complete feast, perfect for a filling lunch or dinner.
🥘Ingredients
- 1 cup dried red beans (soaked overnight)
- 4 cups water
- 1 tbsp vegetable oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp achiote (annatto) powder
- Salt to taste
- 1 lb ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup white rice
- 2 cups water
- 1 tbsp vegetable oil
- 1/2 tsp salt
- 4 Colombian chorizos (or Mexican chorizo as substitute)
- 4 oz pork belly or pork rinds (chicharrón)
- 2 ripe plantains, sliced and fried
- 4 eggs
- 1 avocado, sliced
- 1/2 cup arepa flour (optional, for making small arepas)
👨🍳Directions
-
1
Prepare the red beans: Drain soaked beans and rinse. In a large pot, heat oil over medium heat. Sauté onion and garlic until soft. Add beans, water, cumin, achiote, and salt. Bring to a boil, then reduce heat and simmer for 30-40 minutes until beans are tender. -
2
Cook the ground beef: In a skillet, heat oil over medium heat. Sauté onion and garlic until soft. Add ground beef, cumin, salt, and pepper. Cook until browned, breaking it into small pieces. Set aside. -
3
Prepare the rice: Rinse rice under cold water. In a pot, heat oil over medium heat. Add rice and stir for 1 minute. Add water and salt, bring to a boil, then reduce heat to low, cover, and cook for 18-20 minutes until tender. -
4
Cook the chorizo and chicharrón: In a frying pan, cook chorizo over medium heat until browned and cooked through. Remove and set aside. In the same pan, fry pork belly or pork rinds until crispy. Set aside. -
5
Fry the plantains: Heat oil in a frying pan over medium heat. Fry plantain slices until golden brown on both sides. Drain on paper towels. -
6
Fry the eggs: In the same frying pan, fry eggs sunny-side up or over-easy until whites are set but yolks are still runny. -
7
Assemble the platter: On a large plate, arrange a portion of rice, beans, ground beef, chorizo, chicharrón, fried plantains, and a fried egg. Garnish with avocado slices and serve with a small arepa if desired.
🔧Equipment
- Large pot
- Skillet
- Rice cooker or small pot
- Frying pan
- Mixing bowls
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Bandeja Paisa – Colombian Platter Works
❓ Frequently Asked Questions About Bandeja Paisa – Colombian Platter
1. What are the key ingredients in traditional Colombian bandeja paisa?
Bandeja paisa is a hearty Colombian dish that typically includes red beans cooked with pork, white rice, ground beef, chicharrón (fried pork belly), plantain, avocado, a fried egg, and arepa (corn cake). Some variations also include chorizo, morcilla (blood sausage), or hogao (a creole sauce made with tomatoes and onions). The dish is known for its generous portions and rich flavors.
2. How do I make authentic Colombian arepas?
Authentic Colombian arepas are made from pre-cooked white cornmeal (like P.A.N.), water, salt, and sometimes a little butter or oil. Mix the ingredients into a dough, form into patties, and cook on a griddle or skillet until golden brown on both sides. For extra flavor, you can stuff them with cheese (arepa de queso) or serve them plain with butter. The key is to use the right cornmeal and avoid overmixing the dough.
3. What is the difference between Colombian ajiaco and other Latin American soups?
Colombian ajiaco is a unique Bogotá-style soup made with three types of potatoes (including the creamy papa criolla), chicken, corn on the cob, guascas (a local herb), and sometimes capers. It’s typically served with avocado and sour cream. Unlike other Latin American soups, ajiaco has a distinct creamy texture from the papa criolla and a fresh, herbal flavor from the guascas, setting it apart from Mexican or Peruvian soups.
4. Can I make Colombian empanadas without frying them?
Yes! While traditional Colombian empanadas are deep-fried for a crispy texture, you can bake them for a lighter version. Use the same dough (made from cornmeal or flour) and filling (usually seasoned ground beef, potatoes, and onions), but brush the empanadas with oil or egg wash before baking at 375°F (190°C) until golden. They won’t be as crispy as fried ones but will still be delicious.
5. What is the best way to prepare Colombian buñuelos for Christmas?
Colombian buñuelos are a festive Christmas treat made from a dough of cornstarch, cheese (usually queso costeño or farmer’s cheese), eggs, and a touch of sugar. The key is to mix the ingredients into a smooth, slightly sticky dough, then shape into small balls and deep-fry until golden and puffed. For the best results, fry them in hot oil (around 350°F/175°C) and drain on paper towels to keep them crispy. Serve warm with hot chocolate.