colombia

Ridiculously tender meat, perfectly cooked potatoes, and richly flavorful broth. Ready to eat in less than 30 minutes.

Colombian Chicken Stew With Potatoes, Tomato, and Onion Recipe

large Russet

onion,

beefsteak

bay leaves

salt and black pepper

Combine potatoes, onion, tomato, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker. Toss with hands to combine. Seal lid and cook under high pressure for 25 minutes. Release pressure, remove lid, season to taste, and serve.

You're probably familiar with the Peruvian-style ceviche made with raw seafood cured with citrus juice and aromatics. The Colombian stuff is different. It's made with cooked shellfish and shrimp, langoustines, lobster, oysters, octopus, periwinkles, or whatever gets dragged up that days—dressed with lime juice, ketchup, mayonnaise, and perhaps some hot sauce and onions or cilantro. It comes served with saltines and it's damn delicious. Here's how to replicate it at home.

Coctel de Camarones (Colombian-Style Shrimp Ceviche Cocktail) Recipe

shrimp (see note)

Kosher salt

baking soda

juice limes

mayonnaise

olive oil (see note)

ketchup

onion

Hot sauce (such as Tabasco) to taste

parsley leaves (optional)

black pepper

Saltine crackers

Combine shrimp, 1 teaspoon kosher salt, and baking soda in a medium bowl and toss to coat. Place in refrigerator and let rest for 15 minutes.

In a medium bowl, combine 1 tablespoon lime juice, mayonnaise, olive oil, ketchup, and onion and stir until homogenous. Add hot sauce to taste and stir to combine. Add parsley and season to taste with salt and black pepper. Set aside.

Add shrimp to medium pot and cover with 3 cups cold water. Add remaining 1 tablespoon salt with remaining 1 tablespoon lime juice. Place over medium-high heat and heat until water is barely steaming and registers 170°F on an instant-read thermometer; adjust heat to maintain this temperature for remainder of cooking. Cook shrimp until pink and firm to the touch, about 7 minutes total. Drain carefully, rinse under cold running water, and spin dry in salad spinner. Add shrimp to bowl with sauce and toss to combine. Serve immediately with crackers and extra limes for squeezing.

The classic crumbly linzer cookie gets nutty depth from the addition of toasted barley flour.

Galletitas de Cebada Tostada y Mermelada

barley flour

(313 g) all-purpose flour

Diamond Crystal or ½ tsp. Morton kosher salt

baking powder

(2 sticks) unsalted butter, room temperature

(150 g) granulated sugar

vanilla bean, split lengthwise

apricot jam

(28 g) powdered sugar, sifted

Assorted 2½" and 1" cookie cutters

These jam-filled cookies from food stylist Mariana Velásquez’s new book, Colombiana, are inspired by linzer cookies, which are popular in the Colombian town of Tinjacá. This version gets a distinctive nutty depth from toasted barley flour, which is local to the region. Barley flour is widely available online, but you can substitute oat, sorghum, or millet flour in a pinch. Velásquez likes to sandwich her cookies with bitter orange jam, but she encourages folks to get creative with any tropical jam, like mango, uchuva (husk cherry), passion fruit, or guava.

Bon Appétit

Toast barley flour in a dry small skillet over medium-low heat, stirring constantly, until darkened slightly and nutty-smelling, about 4 minutes. Transfer to a medium bowl and whisk in all-purpose flour, salt, and baking powder.

Using an electric mixer on medium-high speed, beat butter and granulated sugar until light and fluffy, about 4 minutes. Scrape in vanilla seeds (reserve pod for another use). Add egg and beat to incorporate, scraping down bowl as needed, about 1 minute. Reduce speed to low and add dry ingredients; beat until just combined. Divide dough in half and pat into disks; wrap tightly in plastic. Chill just until dough is easy to roll out and no longer sticky, 30–45 minutes.

Working with one disk at a time, roll out dough between 2 sheets of parchment paper to ⅛" thick (dough will come nearly to the edges of parchment). If dough becomes too sticky, chill another 10–15 minutes. Stack sheets of dough, still sandwiched between parchment, and slide onto a baking sheet. Chill until very firm, at least 1 hour.

Place racks in upper and lower thirds of oven; preheat to 350°. Unstack dough sheets and transfer to a surface; carefully peel away top sheet of parchment paper from each; reserve parchment. Punch out cookies as close together as possible with larger cutters. Punch out centers from half of cookies with smaller cutters; remove scraps. Re-cover cookies with reserved parchment paper and restack on baking sheet; freeze until firm, 10–15 minutes.

Using a small offset spatula, divide half of cookies between 2 parchment-lined baking sheets, spacing 1" apart. Cover and chill remaining cookies while first batch bakes. Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until pale golden brown and edges are set, 8–10 minutes. Let cool 5 minutes on baking sheets, then transfer to a wire rack and let cool completely. Repeat with remaining cookies.

Spoon 1 tsp. apricot jam onto center of whole cookies. Dust cutout cookies with powdered sugar and place, sugar side up, on top of whole cookies so jam peeks through cutout.
Do ahead: Dough can be rolled out 2 weeks ahead; stack, sandwiched between parchment, on a baking sheet, wrap in plastic, and freeze. Cookies can be assembled 5 days ahead; store airtight at room temperature.

<p>Adapted from <em>guidatodo.com.co</em>, this basic oblea recipe is made with only four ingredients. To make obleas, you will have to use a special machine similar to a waffle maker. The preparation of arequipe (Colombian caramel sauce), on the other hand, requires a lot of patience, since it cooks for 3 to 5 hours.</p>

Obleas

OBLEAS

lb (225 grams) wheat flour

(60 milliliters) water

AREQUIPE

l (1 gal) milk

lbs (900 grams) sugar

Spicy Colombian aji is the hot sauce of my dreams: vinegary, acidic, spicy in just the right amount, vegetable-forward and endlessly customizable. And of course, its beautiful green colour doesn't hurt, either! Discover the best hot sauce you didn't know you were missing.

Spicy Colombian aji

hot pepper

white vinegar

water

salt

sugar

lime juice

vegetable oil

cilantro (finely minced)

scallions (finely minced)

(optional,

Combine all finely minced ingredients in a jar, and ensure you have enough liquid to cover (if your liquid isn't enough, add a 1:2:4 ratio of oil-water-vinegar). Let sit in dark, cool area for at least 24 hours, and then refrigerate.

Tried this Colombian ají and it reminds me of what my grandma used to make. The acidity of the vinegar paired perfectly with the heat from the peppers and it was so unique and delicious. It's a great way to use up any extra peppers I have on hand.

Just made a batch of this Aji picante and I'm obsessed . The red peppers give it a spicy kick and the vinegar and lime add a beautiful tangy flavor. My Tostones will never be the same again!

You're right! I didn't know what I was missing.  I used green banana peppers because I can't handle too much heat, and they were perfect! I currently want to put this on everything. Thanks for introducing this hot sauce to me! Sooo good.

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Top 5 colombia recipes from across the web

The most viewed colombia recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Colombian Chicken Stew With Potatoe...

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The most viewed colombia recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine