The ingredients of the Bandeja paisa are numerous:
White rice
Ground beef, stewed or grilled (powdered ground beef)
Fried egg
Fried ripe plantain slices or Patacón
Chorizo with lemon
Arepa Antioquian
Hogao sauce with tomato and onion
Cargamanto beans (stewed red beans)
Red tomato in slices
Avocado
It is the most representative dish of Colombian cuisine in the Department of Antioquia.
This region is called “Paisa,” from which the dish gets its name.
It consists of multiple elements and is served on oval plates called bandejas (trays).
Some preparations can be found in other recipes on the blog, and those missing, follow.
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Central American
- Seasonality: All seasons
Ingredients
- 4 cups Cargamanto beans (red beans)
- 1.76 lbs beef steak
- 2 onions
- 4 pieces of pork belly
- 4 chorizo
- 4 eggs
- 1 Patacones recipe
- 1 Arepas recipe
- 2 lemons
- 2 avocados
- 1 shallot
- 4 tomatoes
- 4 cloves garlic
- 1 tsp ground cumin
- to taste salt and pepper
- to taste olive and corn oil
- to taste oregano and cumin
Preparation
Soak the red beans in water overnight before cooking.
Cut the beef steak into pieces. Finely chop the onion. Place all ingredients in a saucepan over low heat for 30 minutes.
Let cool and grind finely with a food processor.
Pour the beans into a pressure cooker. Add cumin, oregano, 3 cloves of garlic, 1 onion, 4 cups of water, and a tablespoon of corn oil.
Close the pressure cooker and cook the beans for 45 minutes (or cook for 2 hours in a cast iron pot).
Prepare the hogao by heating the oil in a saucepan, adding 2 tomatoes, the shallot, garlic, ground cumin, and cook gently for 10 minutes, stirring until softened.
Reduce the heat to low, salt, and cook for another 10 minutes, stirring occasionally until the sauce has thickened.
Check and adjust the seasoning.
Cut the bacon into pieces and place it in a pan with the ground beef steak.
In a pan, put the oil to fry the eggs.
Serve the beans and meat with bacon on trays with: fried rice, prepared in a pan until forming a crust called “pega”, the other tomatoes sliced, the cooked chorizo and accompanied by lemon, the avocado, patacones (pictured below) and arepas.
It is accompanied by Mazamorra with milk or with Panela or with a guava bun.
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The bandeja, or tray, is available for purchase online.
Or at least it is the closest thing to the traditional Colombian tray: Bandeja magnetic 150 x 225 mm at 13.49€
What is carne en polvo?
It is a variety of ground beef pulverized to the point where the meat is practically powdered, resembling sand or dust, hence the name.
It is prepared from the cut called “falda,” “tabla,” or “manchacho,” depending on the region.
It is common in certain areas of Colombia, such as Antioquia and Viejo Caldas.
This meat preparation serves as an accompaniment to various traditional dishes from Antioquia, and is often essential as a component, including the bandeja paisa.
It differs from regular ground meat due to its preparation process, where the meat is first boiled with spices, then ground; regular ground meat is usually ground raw before being used in some preparation.It is a variety of ground beef pulverized to the point where the meat is practically powdered, resembling sand or dust, hence the name.
It is prepared from the cut called “falda,” “tabla,” or “manchacho,” depending on the region.
It is common in certain areas of Colombia, such as Antioquia and Viejo Caldas.
This meat preparation serves as an accompaniment to various traditional dishes from Antioquia, and is often essential as a component, including the bandeja paisa.
It differs from regular ground meat due to its preparation process, where the meat is first boiled with spices, then ground; regular ground meat is usually ground raw before being used in some preparation.
