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!

Changua, a simple Colombian bread soup from the dairy-rich mountainous departments of Cundinamarca and Boyacá, has a strong love-hate reputation. It’s known as a hangover cure and often comes served with potatoes in addition to stale bread. Fortunately, the ingredients are inexpensive and the process is simple, making this a low-stakes shot at finding true love. The classic version of this dish is made with milk and water, though more modern recipes often use chicken stock or bouillon in place of the water. It’s tasty either way.

Changua (Colombian Bread and Egg Soup)

scallions, quartered lengthwise and finely chopped

cilantro leaves

milk

water or chicken stock

Salt

stale hearty bread,

eggs,

diced melting cheese,

NYT Cooking

https://static01.nyt.com/images/2023/04/26/multimedia/26kenjirex-changua-lvqp/26kenjirex-changua-lvqp-videoSixteenByNineJumbo1600.jpg

David Malosh for The New York Times. Food Stylist: Simon Andrews.

https://static01.nyt.com/images/2023/04/26/multimedia/26kenjirex-changua-lvqp/26kenjirex-changua-lvqp-threeByTwoLargeAt2X.jpg

https://static01.nyt.com/images/2023/04/26/multimedia/26kenjirex-changua-lvqp/26kenjirex-changua-lvqp-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2023/04/26/multimedia/26kenjirex-changua-lvqp/26kenjirex-changua-lvqp-facebookJumbo.jpg

Set aside a bit of the scallions and cilantro to use as garnish. Combine the remaining scallions and cilantro in a medium saucepan. Add the milk and water. Season with a big pinch of salt and bring to a simmer. Add the torn bread chunks and return to a simmer. Gently tip the eggs into the pot and let them cook in the simmering soup until as set as you’d like them, about 2 minutes for soft or 5 minutes for hard.

Taste the soup and season with more salt, if desired. Divide soup into 4 bowls, making sure each gets an egg. Sprinkle with cubed cheese, if using, and remaining scallions and cilantro. Serve immediately. Stir the cheese into the soup, if using, and break into the egg as you eat so that the cheese melts and the egg yolk enriches the broth.

So delicious!!!! Added potatoes and pasta for some more substance.

Easy pass. Can't eat milk products, and do not like eggs. Surely there are betrer tasting hangover "cures" than this white MoM stuff.

This was very flavorful with chicken bouillon and plenty of scallions and coriander. Used large croutons I had saved from old bread. These croutons were rock hard but worked here nicely for chewy consistency.

add 2 tablespoon of salted butter and changes everything

If you add fried, crispy chopped bacon and remove the excess grease before serving, you’ll elevate the already wonderful changua to the next level.

I loved this. It was so quick and really comforting. I didn't use the cheese or herbs but used chicken stock instead of the water and dried cubed sourdough bread. This is my new favourite way to use leftover stale bread!

Very fast, very nice. Used homemade chicken broth. When salted properly, not blend at all!

I have been under the weather the last couple of days and was fiending changua.   My dad used to make it every Saturday and Sunday morning .   I made it this morning mostly following the recipe and used queso fresco instead of mozzarella because that’s how dad did it.   We never had it with the bread and I wasn’t a fan so I ate around it.   Really tasty.  Now I have these wet cubes of bread.   I’m toasting them up to if I can turn them into changua croutons.

I like to sauté a bit of minced onion (1/4 cup)  in the pot before adding the milk. Less bland that way. My husband’s family, from Bogota, does not serve this with cheese, but it’s a great suggestion. They’d serve with hot chocolate and put the cheese in that!

It was great to use this recipe to get rid of some stuff from the fridge. Fairly tasty but seemed to lack strong flavor. Next time I make this recipe, I'll make sure to brown some churrizo with the scallions before I throw everything else in

Tasty and so easy to make! Some people said it was bland so I added garlic and ginger and it was perfection.

Thank you! I made this Changua for breakfast this morning and it was delicious !!

Easy and heartwarming. Good for breakfast during cold winter mornings.

Two things: 
1. Use unsweetened rice milk if you’re lactose intolerant. It’s just as good!
2. Day old or stale French bread is the best. If it’s not a little hard, you can toast it.

My husband is half Colombian and grew up eating this on dreary mornings: memories we continue to create with our family in the wilds of Wyoming on blustery, grey days (we call them Changua days). Thanks Kenji, for the love that comes through your version!

This was not for me.  Incredibly bland. Tested like hot milk with some random additions of cheese, herbs and egg.  Maybe if I had a hangover….

On a trip to Colombia, I was served changua for breakfast, and found it to be a quintessential comfort food. I told myself I would remember what it was called and look up a recipe when I got home. My memory failed me. Thank you, Kenji López-Alt, for allowing me to prepare it tonight, when it was just what I needed. I made it according to the recipe (with chicken stock), threw in a few chick peas that were in my fridge and needed to be used up, and it was delicious.

I prefer the "caldo de huevo"....from the Santander region, just a bit of potatoes, a bit of milk to make it silky, cilantro, a bit of scallion, salt and couple of poach eggs...some people add bits of "tostao" or stale bread, I prefer not to, simple but delicious. :)

I’ll make anything Kenji suggests. I had homemade chicken broth and heavy cream. I used all chicken broth and put in 1/4 cup heavy cream. I had extra mache greens, potatoes and shredded mozzarella as well as aji Amarillo—-yeah yeah I know it’s not the recipe but the point being you can doctor up this soup any which way and you’ll end up with something delicious. Bottom line a soup in the morning with whatever you have leftover and eggs with cheese is a great way to start your day.

I make something similar to this for breakfast every day: mix 1/4 cup chia seeds with 1/2 cup hot water or chicken stock, stir until thick (a minute or so). Top with cheese such as Monterey Jack, and heat in microwave to melt it. Fry two eggs over easy, put in chia seed bowl, top with spring onion, salt, pepper. Mix and enjoy. It’s like eggs and grits.

This reminds me of a soup my mom made for healing and comfort. She called it Macaroni and Milk. Basically elbow macaroni, milk, water, butter salt and pepper. If she were feeling fancy, she’d melt in a slice of American cheese. Real hard scrabble New England Yankee comfort food.

I use brazilian pan de queso with the changua. It is a good substitute to almojabanas.
And if you would like it spicy, I use some tabasco drops after serving.

I literally gasped when I saw this headline. As a Colombian, thank you for adding this. It’s cool to see other people are liking this recipe

I remember driving to villa de lleya at the crack of dawn,  from Bogota, when we stopped at a little truck stop in the road. It was cold,  we were half asleep still and yet the giant cauldron of changua was most welcoming.  Hot milky soup with a dropped egg and that soaked bread...YUMMM!

Thank you for sharing this for a flash of memories from my childhood in Colombia.

I really loved this!  I thought the broth was especially delicious, and it was a grey, drizzly cold spring day, this cheered me up immensely!  I used a container of homemade croutons that I had made from baguettes, from the freezer, so there was some herbs and spices in this soup as a result.  I also used a tablespoon of Knorr's chicken granules instead of salt.....

I made this when Kenji posted it on his youtube channel. Didn't have cheese though, so had to leave that out. Still, it was pretty good!

Learn how to make Arepas de Choclo, a sweet Colombian corn cake topped with queso blanco.

Arepas de Choclo Recipe

sweet corn masarepa ((masarepa de choclo))

water

queso blanco (crumbled

salt (to taste (optional))

butter (for frying)

oil (for frying)

In a large bowl, combine the sweet corn masarepa and water. Use your hands to mix until a soft, pliable dough forms. If it feels too wet, sprinkle in a little more masarepa. Add a pinch of salt if desired.

Allow the dough to rest for 5–10 minutes. This helps the masarepa hydrate fully, making it easier to shape.

Divide the dough into 20 equal balls. Flatten each into a disk about ½ inch thick, think of a thick pancake shape, roughly 5–10 cm in diameter.

Preheat a skillet or griddle over medium-high heat. Add a mix of butter and oil to coat the surface, this gives the arepas their signature golden color and rich flavor.

Place the arepas onto the hot surface. Reduce heat to medium-low and cook for 5 minutes on each side, until lightly golden. For extra color and a slight caramelization, increase the heat to high and cook for an additional 1–2 minutes per side.

Once off the heat, immediately top each arepa with crumbled or sliced queso blanco. The residual warmth will gently melt the cheese into the surface.

Enjoy fresh from the pan! These are best served warm, with stretchy cheese and maybe a side of aguapanela or a fresh fruit salad for a true Colombian experience.

Hi, I got some masarepa for the first time and thought this recipe looked like a great way to try it out.  Initially, I thought I would just make a smaller batch, and tried halving the ingredient amounts.  The ratio of water to masarepa and cheese gave me something very liquidy - I am not sure if this could be because my masarepa was a few months past its "best" date?  So by instinct and feel, I just added more masarepa until the dough resembled your photo, and let it rest a while in the fridge.  My little arepas came out very tasty, but I just thought I should ask if the ratio of water in your ingredients list is correct or maybe a typo?  Also because I noticed in your other recipe (Authentic Colombian Cheese Arepas), the proportion of water/masarepa/cheese seems more like what I ended up with!  Thanks :)

I love arepas,but I  must say that for me Venezuelan arepas are better(lived in Venezuela for a few years,and had an arepa also in Bogota..)

https://content.jwplatform.com/videos/heFs0cus.mp4

Sweet Corn Arepas de Choclo

These Colombian sweet bread rolls are made with butter, milk, and sugar giving you the most fluffy, tender, and slightly sweet texture. They can be served with any meal or as a delightful breakfast treat or snack.

Pan Mojicón (Colombian Sweet Bread Rolls)

tsp active dry yeast (or 1 packet which is approx. 7 g)

¼ tsp white granulated sugar

tbsp 85 g melted butter

tbsp vanilla extract (optional)

640 g bread flour

½ cup 100 g white granulated sugar

tbsp oil

tbsp melted butter (to glaze the bread rolls)

Using a Standing Mixer: Mix milk, dry yeast and ¼ tsp of white sugar in a small container and let it stand for about 5-8 minutes or until a foam forms on top indicating that the yeast is activated.

Add one large egg, melted butter and vanilla extract (if using) and stir.

Add flour, white sugar and salt to the bowl of a standing mixer and whisk well.

Add the egg and yeast mixture. Start mixing with the mixer's dough hook at low speed, then increase to medium speed and let it work the dough for about 8- 10 minutes or until the dough is smooth and elastic. Process continues in step 8 below.

Kneading Dough By Hand: Follow steps 1 &amp; 2 above.

Add flour, white sugar and salt to a large bowl and whisk well.

Add the egg and yeast mixture. Stir with a wooden spoon or spatula until the dough pulls away from the sides of the bowl. Place the dough on a flat, floured surface and knead with the palm of your hand for about 8-10 minutes or until the dough is smooth and elastic. To knead the dough, fold it over and push down with the heel of your hand. Repeat this process during the entire kneading time. Process continues in step 8 below.

Grease a large bowl with the oil.

Shape dough into a ball and place it in the greased bowl. Cover with plastic wrap and let it rise in a warm place for about 1-1½ hour. Tip: You can turn on a microwave for about 1 minute to warm it up and then place the dough inside. This will help it rise better.

Place the dough on a flat surface and loosely shape it into a circle to cut it in half. Shape each half into a log and cut it into 6 equal pieces. You will end up with a total of 12 pieces. Flatten each small piece into a disc and then pull the edges towards the center to form a small ball. Pinch the ends well to seal it, turn it over and finish rounding it up on the counter.

Place all 12 balls, seam side down in a 9x13 inch (23x33 cm) greased baking pan. Cover loosely with plastic wrap and let the rolls rise in a warm place for about 45 minutes. Tip: You can use the microwave method to help them rise.

Bake in a pre-heated oven at 350ºF (180ºC) for about 20-25 minutes or until golden brown. Take them out of the oven and let them cool for a few minutes. Brush with the melted butter on top and sprinkle with the granulated sugar before serving.

https://www.youtube.com/watch?v=0rFZcwlSiNY

MOJICONES RECIPE: https://sweetysalado.com/en/colombian-mojicones-pan-mojicon-sweet-bread-rolls/

MOJICONES ESPAÑOL: https://youtu.be/6pVU_ZQGz-k

COCONUT BREAD ROLLS: https://youtu.be/cZOx5YowCRA
SOFT BREAD ROLLS: https://youtu.be/8LbJSYk48No
CINNAMON ROLLS: https://youtu.be/b_gaxRZW2bc

Thumbs up if you enjoyed this video 👍🏻. Also, don't forget to subscribe.  ❤️Thank you! 😉 

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Top 8 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

Changua (Colombian Bread and Egg So...

Arepas de Choclo Recipe

Pan Mojicón (Colombian Sweet Bread ...

Top 8 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

Changua (Colombian Bread and Egg So...

Arepas de Choclo Recipe

Pan Mojicón (Colombian Sweet Bread ...

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