How to: Bandeja Paísa

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Camila A. Vargas
Professor Duasso
ENC1102
November 12, 2015
La Bandeja Paisa
Making sure guests at a family party are full is something that's always spent contemplated on for days before the big event. My go-to dish that is sure to fill everyone up is my country's most traditional dish - La Bandeja Paísa from Colombia. There are so many components to this dish that no guest will go home unsatisfied.
Cooking this dish, the host of the party will be certain that their guests are both full when they leave as well as craving more of the mouth-watering food that was served at the party. This will ensure a happy host and happy guests.
As I said before, there are various components to this dish. There is white rice, powdered beef, red kidney beans, a fried egg, pork belly, or as Colombians like to call it- chicharrón, fried plantains, Colombian sausage, and finally, a slice of avocado. For the white rice, the ingredients needed for one serving are one cup of white rice, two cups of water, one tablespoon of garlic powder and one tablespoon of vegetable oil. For the powdered beef, or carne molida, the ingredients needed are one pound of flank steak, five cups of water, half a tablespoon of garlic powder, one chopped scallion, one fourth of a chopped onion, and one fourth of a teaspoon of ground cumin. The ingredients needed for the red kidney beans are a can of canned red kidney beans, two cups of water, one diced tomato, one chopped scallions, and two tablespoons of vegetable oil. For the fried egg, the only ingredients needed
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are an egg and one tablespoon of butter. The ingredients for the pork belly are washed pork belly, with meat, cut into pieces, one teaspoon of baking powder for each one and a half pound of pork belly, and two cups of water. For the fried plantain, a very large, ripe plantain is needed, as well as half a cup of vegetable oil. The ingredients needed for the chorizo, or sausage, are only one Colombian chorizo and two tablespoons of vegetable oil. Finally, for the avocado, a slice of a ripe avocado is needed along with a pinch of salt.
For starters, the foods that take the longest to cook are to be made first in order to give them enough time to cook while the others foods are being made. In this case, the red kidney beans will be made first. First, the guiso must be prepared. Heat the vegetable oil over medium-high heat and add the tomatoes and scallions and sauté them for a couple of seconds until sizzling. Once the guiso is sautéed, the beans need to be placed in the pot with the water until the water dries out. While the beans are cooking, the white rice will be prepared. In a small pot, place the water, oil and garlic powder over high heat until brought to a boil. Once brought to a boil, place the rice in the pot. When the water level lowers to the level of the rice, reduce the heat to low heat and cook for 20 minutes or until the water is absorbed and the rice is tender.
Moving on to the next element of the dish, the powdered meat, or carne molida. The flank steak must be placed in a medium-sized pot with the water, scallion, onion, cumin, and garlic powder and brought to a boil over medium-high heat. Once the water begins to boil, reduce the heat to medium-low and cook for about an hour or until the beef is fully cooked. Once cooked, remove the beef from the water and let it cool. Once cooled, cut the beef into chunks and place in a food processor, or blender, to process until the beef has a powder consistency to it. Next is the pork belly. First, the pork belly pieces must be placed skin-side down to make one half inch crosswise cuts on each piece without cutting through the skin. Then, rub the pork belly strips with baking soda and place them in a medium saucepan
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with the water and salt. Cook over medium-low heat until the water evaporates. Once the water evaporates, increase the heat to medium and cook the pork bellies for 15 to 20 minutes, or until they are golden and crispy.