colombian

This is served in Colombian restaurants as part of their &quot;Mountain Platter&quot; or &quot;Bandeja Paisa&quot;.  It is usually served with a fried egg on top, rice and beans, slice avocado, sweet fried plantains, corn cake and pork rinds (chiccharone).

Carne Picada (Spicy Ground Beef)

vegetable oil

onion, diced

jalapeno peppers,

beef

tomatoes,

garlic cloves,

beef bouillon

salt and pepper

Saute onion in oil in a large skillet over medium low heat until translucent.  Add jalapeno and cook about 10 minutes more.  Remove onion and peppers and set aside.

Raise heat to medium and quickly brown ground beef.  Drain off fat and return onions and peppers.  Add tomatoes, garlic, bouillon, salt and pepper to taste.

This can also be prepared using beef broth rather than the bouillon.  You would add it at the same time, just cook until desired consistency.

Made this last night for tacos. It was a little bland, so I added salt &amp; pepper, 1 tsp oregano and 1 tsp ground coriander. Came out delicious! Thanks for the recipe, it definitely gave me a jumping off point (I bought meat specifically for carne picada from Aldi's and had NO idea what to do with it!)

I learned how to make this from my Colombian mother-in-law. They are very simple to make, and taste great. They taste best when they are hot out of the skillet. We eat them a lot for breakfast, along with either fried eggs or scrambled eggs with tomatos and onion. They also make a great side dish.

Patacones (Fried Plantain)

green plantains (do not use yellow,

salt

Patacones (fried Plantain)

Peel Plantain, and cut it width wise into 3 or 4 pieces.

I have found that the easiest way to peel the plantain is to cut roughly 1/4&quot; off of each end of the plantain (the very tips), and then carefully, without cutting into the plantain itself, slicing the skin down one side.

Once you have slit the skin on one side, you can gently pry the peel off with your fingers.

Heat 1&quot; of vegetable oil on medium heat until hot.

Fry plantain pieces on both sides for about 3 minutes, or until the pieces are golden.

When they are golden, remove from pan and place onto a plate covered with a paper towel.

I do this by placing the pieces one at a time between 2 pieces of waxed paper, and flattening with my hands.

Be careful not to put too much pressure, or the plantain will stick to the waxed paper.

Just gently flatten them till they are about 1/4&quot; thick.

Place in the hot oil again and fry until both sides are golden brown.

Drain on paper towel covered plate (be sure to change paper towels in between the 2 fryings) and sprinkle with salt.

For an extra special treat, eat the patacones with a thin slice of queso blanco (salty white cheese) on top.

Patacones are always good. I am from the Caribbean, and this recipe is quite similar to how we make them at home. The only suggestion I have is, try the bottom of a tall glass or a square of wood to flatten the patacones instead of using your hands - just for safety and they flatten better that way. ONE TIP: do never use olive oil, because the patacones won't get crisp. ANOTHER TIP: green platanoes skin give off a sticky substance when you peel them and that's quite difficult to remove with just soap and water. To remove it easily, rub your hands throughly with cooking oil and a teaspoon of table salt. Your hands will feel baby-soft after that, too ;].

These are a traditional South American side dish. I serve them alongside a plate full of rice, meat, and boiled salt potatoes. They add a nice sweetness to the meal.

Maduros (plantain)

plantains (the skin of the plantain should be brownish black)

salt (optional)

Heat approximately 1/4" oil in a medium skillet over medium heat.

Peel the plantain, and cut at an angle, making slices about 3/4" thick.

Brown plantain in oil, approximately 2 minutes a side, or until both sides are brown.

When browned, remove from skillet and place on a paper towel covered plate to drain the excess oil off.

The traditional way is to serve plain, but I like to sprinkle them with a little bit of salt for a nice, salty sweet taste.

Wonderful. I couldn't figure out why my blackened plantains weren't coming out sweet though.. in case it helps someone out there, this post really helped me: https://telegra.ph/How-to-Cook-Perfect-Fried-Sweet-Plantains-Maduros-Every-Time-04-13

I made this using Splenda Brown Blend, a sugar free caramel sauce and fat free liquid coffee creamer and it's delicious in this diabetic form also.

Brown Sugar-Caramel Latte

brown sugar

half-and-half

caramel ice cream topping

hot brewed columbian coffee

Stir brown sugar into half-and-half until dissolved.

Pour coffee into a mug, and stir in caramel sauce until dissolved.

Pour frothed half-and-half into coffee, and serve.

Another winner, Annacia!  I made as you suggested, with Splenda brown sugar, sugar-free caramel and fat-free half and half.  Great cup of indulgence!  I usually drink my morning coffee with just milk and no sweetener, but for my "special" cup of coffee I like it sweeter and this hit the spot!  Made for ZWT 7.

A tasty, tangy, colorful and LOW FAT! potato salad I concocted after having a similar one at a restaurant operated by brothers from Columbia. It's a great change from the same boring mayo-based potato salad. TRY IT!

Colombian Potato Salad

peeled,

red onion

cilantro, depending on taste

wine vinegar

seasoning salt (may add more to taste)

sugar

black pepper

Combine potato cubes, carrot pieces, chopped onions and cilantro in large bowl.

In a small bowl whisk together dressing ingredients and pour over salad ingredients.

Gently combine tomato chunks with the rest of the salad.

This was good. I added the lesser amount of cilantro, and wished I'd had more.  The salad would have benefited from the added flavor.  But nice!

Top 5 colombian recipes from across the web

The most viewed colombian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Carne Picada (Spicy Ground Beef)

Patacones (Fried Plantain)

Maduros (plantain)

Brown Sugar-Caramel Latte

Colombian Potato Salad

Top 5 colombian recipes from across the web

The most viewed colombian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Carne Picada (Spicy Ground Beef)

Patacones (Fried Plantain)

Maduros (plantain)

Brown Sugar-Caramel Latte

Colombian Potato Salad

The most viewed colombian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine