Colombia: Just the Recipes

Arepas con Queso Recipe

Yields: 10–12 arepas

Prep Time: 15 minutes

Cook Time: 20–30 minutes

Ingredients

• 2 cups pre-cooked white cornmeal (masarepa)

• 2 teaspoons salt

• 2 teaspoons sugar (optional, enhances flavor)

• 2 tablespoons unsalted butter, softened

• 2 cups (about 8 oz) shredded mozzarella cheese, divided (or a mix of mozzarella and queso fresco)

• ¼ cup whole milk (optional, for richer taste)

• 2 ½ cups lukewarm water

• Nonstick cooking spray or a little oil for cooking

Instructions

1. Make the dough: Whisk masarepa, salt, and sugar in a large bowl. Add butter and 1 ½ cups shredded mozzarella. Gradually mix in milk and lukewarm water, kneading until a soft, cohesive dough forms.

2. Rest the dough: Let dough rest uncovered for 5 minutes.

3. Shape the arepas: Divide dough into 10–12 portions. Wet hands to prevent sticking. Roll each portion into a ball. For a cheesy center, make an indentation, fill with 1 tablespoon mozzarella, fold dough over, and re-roll. Flatten into ½-inch thick, 4–5-inch diameter patties.

4. Cook the arepas: Heat a lightly greased nonstick skillet or griddle over medium heat. Cook arepas 4–7 minutes per side until golden brown with charred spots and firm, with melted cheese inside.

5. Serve: Enjoy hot, plain, or split and filled with more cheese, hogao, or other fillings.

Carimañolas Recipe

Yields: 12–15 carimañolas

Prep Time: 30 minutes

Cook Time: 30–40 minutes

Ingredients

For the Yuca Dough:

• 2 lbs fresh yuca (peeled, cut into 2–3 inch pieces) or frozen yuca (thawed)

• 1 teaspoon salt

• 2 tablespoons butter, melted

• 1 egg, lightly beaten (optional, for binding)

• ¼ cup all-purpose flour (optional, for extra binding)

For the Meat Filling (Pino de Carne):

• 1 lb ground beef or pork

• 1 tablespoon olive oil

• ½ small onion, finely diced

• 2 cloves garlic, minced

• ½ red bell pepper, finely diced (optional)

• 2 tablespoons tomato paste

• ½ teaspoon ground cumin

• ¼ teaspoon ground oregano

• Salt and pepper to taste

• ¼ cup beef broth or water (optional)

For Frying:

• Vegetable or canola oil for deep frying

Instructions

1. Prepare the Yuca: Boil yuca with ½ teaspoon salt until tender (15–25 minutes). Drain, mash until smooth, removing fibrous threads. Mix in butter, remaining salt, egg, and flour (if using). Cover with a damp cloth.

2. Prepare the Meat Filling: Sauté onion, bell pepper (if using), and garlic in olive oil for 5–7 minutes. Add ground meat, cook until browned, and drain fat. Stir in tomato paste, cumin, oregano, salt, pepper, and broth (if needed). Cook 5–7 minutes until thickened. Cool slightly.

3. Assemble the Carimañolas: Roll 2 tablespoons yuca dough into a ball, make a cavity, and fill with 1–2 tablespoons meat filling. Seal and shape into a torpedo or oval. Repeat.

4. Fry the Carimañolas: Heat oil to 350–375°F (175–190°C). Fry carimañolas in batches for 5–8 minutes, turning until golden and crispy. Drain on paper towels.

5. Serve: Serve hot with aji or sour cream.

Bandeja Paisa Recipe

Yields: 4 servings

Prep Time: 30 minutes

Cook Time: 2–3 hours

Ingredients

For the Beans (Frijoles):

• 1 ½ cups dried red kidney beans, soaked overnight

• 4 cups water or chicken broth

• ½ small onion, diced

• 2 cloves garlic, minced

• 1 tablespoon hogao or oil

• Salt and pepper to taste

For the Ground Beef (Carne Molida):

• 1 lb ground beef

• 1 tablespoon oil

• ½ small onion, finely diced

• 1 clove garlic, minced

• ½ teaspoon ground cumin

• Salt and pepper to taste

For the Chicharrón (Crispy Pork Belly):

• 1 lb pork belly, cut into thick strips

• Salt

For the Chorizo:

• 4 Colombian chorizos (or quality pork sausage)

For the Fried Egg (Huevo Frito):

• 4 large eggs

• Oil for frying

For the Arepas:

• 4 small arepas (use Arepas con Queso recipe, omitting cheese if preferred)

For the Sweet Plantains (Tajadas de Plátano Maduro):

• 2 ripe plantains, peeled and sliced diagonally

• Oil for frying

Accompaniments:

• 4 cups cooked white rice

• 1 large avocado, sliced

• Lime wedges (optional)

Instructions

1. Prepare the Beans: Drain soaked beans. Cook in 4 cups water or broth until tender (1–2 hours in a pot, 30–40 minutes in a pressure cooker). Sauté onion and garlic in oil or hogao, add to beans, season, and simmer to meld flavors. Mash some beans for thicker broth.

2. Prepare the Chicharrón: Score pork belly skin, season with salt. Bake at 400°F (200°C) for 30 minutes, then 325°F (160°C) for 1–1.5 hours until crispy, or fry in oil.

3. Prepare the Ground Beef: Sauté onion in oil until translucent, add garlic, then beef. Cook until browned, drain fat, and season with cumin, salt, and pepper.

4. Cook the Chorizo: Cook chorizos in a pan over medium heat until browned, pricking to release fat.

5. Cook the Arepas: Prepare arepas per recipe, griddle until golden.

6. Fry the Sweet Plantains: Fry plantain slices in hot oil until golden and caramelized. Drain.

7. Fry the Eggs: Fry eggs sunny-side up or to preference.

8. Assemble: Arrange rice, beans, ground beef, chicharrón, chorizo, egg, plantains, avocado, and arepa on a platter. Serve with lime wedges.

Tajadas de Plátano Maduro Recipe

Yields: 4 servings (as a side/snack)

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients

• 2–3 very ripe plantains (yellow with black spots)

• 1–2 cups vegetable oil (for frying)

• Optional: pinch of salt, cinnamon sugar, or honey

Instructions

1. Prepare the Plantains: Peel plantains by slicing peel lengthwise and removing. Cut into ½-inch thick slices (straight or diagonal).

2. Heat the Oil: Heat 1-inch deep oil in a frying pan over medium to medium-high heat.

3. Fry the Plantains: Fry slices in a single layer for 2–3 minutes per side until golden and caramelized, soft in the center with crispy edges.

4. Drain: Remove to a paper towel-lined plate.

5. Serve: Serve warm, optionally sprinkled with salt, cinnamon sugar, or drizzled with honey.

Patacones con Hogao Recipe

Yields: 4 servings

Prep Time: 15 minutes

Cook Time: 20–30 minutes

Ingredients

For the Patacones:

• 3–4 green plantains (very unripe, firm, green)

• Oil for frying (vegetable, canola, or corn)

• Salt to taste

• Optional: Garlic water (1 cup water + 1 clove minced garlic + ½ tsp salt)

For the Hogao:

• 2 large ripe tomatoes, finely diced or grated

• 1 medium yellow onion, finely diced

• 2 cloves garlic, minced (optional)

• 2 tablespoons olive or vegetable oil

• Salt and pepper to taste

• ½ teaspoon ground cumin (optional)

• ½ teaspoon achiote powder or annatto oil (optional, for color)

Instructions

1. Prepare the Hogao: Heat oil in a skillet over medium heat. Sauté onion until translucent (5–7 minutes). Add garlic (if using) and cook 1 minute. Stir in tomatoes, cumin, achiote (if using), salt, and pepper. Simmer covered for 15–20 minutes, uncovering for the last 5 minutes if watery. Adjust seasoning.

2. Prepare the Patacones (First Fry): Peel plantains by scoring peel and prying off. Cut into 1-inch thick rounds. Heat 1–2 inches oil to 300–325°F (150–160°C). Fry plantains for 5–7 minutes until tender and light yellow. Drain on paper towels.

3. Smash the Patacones: Smash warm plantains to ¼-inch thick using plastic wrap and a heavy pan or tostonera. Optionally dip in garlic water.

4. Second Fry: Heat oil to 350–375°F (175–190°C). Fry smashed plantains 3–5 minutes per side until golden and crispy. Drain and season with salt.

5. Serve: Serve hot patacones with hogao for dipping.