LED Text Scroller

Pandebono (Colombian Cheese bread)

Pandebono is a traditional colombian cheese bread. I have been getting a lot of e-mails asking me for this recipe, so here it is my friends. I made these delicious pandebonos last week and they came out perfectly and were delicious. For a minute, I did not miss Colombia while eating these fantastic cheese balls, accompanied by a cup of Colombian coffee of course. I ate so many of them, I could not get up from the couch for a while. Try them, you’ll thank me for it

Buen Provecho!

Ingredients

(12 pandebonos)

2/3 cup cassava starch or yuca flour

1/4 cup precooked cornmeal or masarepa

1 cup Mexican queso freso or Colombian quesito

1 1/4 cup feta cheese

1 large egg

Directions

1. Pre-heat the oven to 400°F.

2. In a food processor, place the yuca flour, cheese and masarepa. Process until well combined. Add the egg slowly while food processor is running.

3. Divide the mixture into 12 equal size portions, shaping them into balls.

4. Place on a baking sheet lined with parchment paper and bake for about 15 to 20 minutes or until golden on top. Serve warm.

Colombian Empanadas (Empanadas Colombianas)

These empanadas are a popular snack in Colombia and are served by most Colombian restaurants in the USA. Traditionally, these delicious fritters are made with shredded pork and beef, but in my family we always make them with ground meat. Serve them with ají and lime wedges on the side.

In Colombia, empanadas are also sold outside of the churches. They are usually small and just have potato filling, a great alternative for vegetarians and absolutely delicious. For the vegetarian version of this empanadas recipe, follow all the directions just omitting the beef and pork.

Ingredients
(About twenty, 3 inch empanadas)

Vegetable oil for frying
Lime and ají for serving

Dough or Masa

1 ½ cups precooked yellow cornmeal (masarepa)
2 cups water
1 tablespoon vegetable oil
½ tablespoon sazon Goya with azafran
½ teaspoon Salt

Filling

2 cups peeled and diced white potatoes
1 chicken or vegetable bouillon tablet
1 tablespoon olive oil
¼ cup chopped white onions
1 cup chopped tomato
½ teaspoon salt
¼ cup chopped green onions
1 chopped garlic clove
2 tablespoon chopped fresh cilantro
2 tablespoon chopped red bell pepper
¼ teaspoon black pepper
½ pound ground pork and beef

Directions to prepare the dough:

1. Place the masarepa in a large bowl. Add the sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.

2. Meanwhile, to make the filling, cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.

3. Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.

4. Add the ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.

5. Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.

6. Break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.

7. Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each.

8. Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.

9. Fill a large pot with vegetable oil and heat over medium heat to 360° F.

10. Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.

11. Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with ají and lime wedges on the side.

Paisa Tray (Bandeja Paisa)

Bandeja Paisa is probably the most popular Colombian dish, originally from the Andean region of the country where the people are called “Paisas” and the area where I was born and raised.

Bandeja paisa is something I’ve eaten all of my life and if I have to choose my last meal on this earth, this is the one. Tradionally, bandeja paisa includes beans, white rice, chicharrón, carne en polvo, chorizo, fried egg, ripe plantain, avocado and arepa, but you can substitute the powdered beef for grilled beef or pork. I usually make the beans and powdered beef the day before to make it easier.

Ingredients

(4 Servings)

1 Recipe Paisa Pinto Beans (Frijoles Paisas)

1 Recipe white Rice (Arroz Blanco)

1 Recipe Powdered Beef (Carne en Polvo)

4 Fried Pork Belly (Chicharrones)

4 Cooked Chorizos

4 Fried eggs sunny side up

4 baked plantains or Tajadas de Plátano

1 Recipe Hogao

Lime and Avocado for Serving

Directions

1. Prepare the beans, hogao and powdered beef one day ahead and keep in the refrigerator.

2. When you are going to serve the bandeja paisa, heat the beans and powdered beef and hogao. Make the chicharrones.

3. Cook the white rice and plantains.

4. Fry the eggs and chorizos.

5. To serve, place the rice in a tray or platter and place the rest of the ingredients as you like. I prefer the beans in a separate bowl, but you can ladle the beans next to the rice if you like.

6. Bring the hogao in a serving dish to the table, so people can place it on top of the beans if they like

Chicken and Rice (Arroz con Pollo)

Colombian-Style arroz con pollo was one of my favorite recipes growing up. My mom would make it at least once a week for lunch. Rice with chicken is one of the most popular dishes in Colombia and South America, but every country has their own variation. This is my mom’s arroz con pollo recipe. Enjoy!

Ingredients

(4 Servings)

Chicken and Stock

2 whole chicken breast, bone in and skin removed

1 scallion

½ white onion

2 garlic cloves

½ tablespoon ground cumin

½ tablespoon sazon Goya with azafran

1 bay leaf

Salt and Pepper

Rice

2 tablespoons olive oil

¼ cup chopped onion

1 garlic clove, minced

¼ cup chopped red bell pepper

¼ cup chopped green pepper

1 cup long- grain white rice

1 tablespoon tomato paste

1 chicken bouillon tablet

2 ½ cups chicken stock

½ tablespoon sazon goya with azafran

¼ cup chopped fresh cilantro

½ cup frozen peas

½ cup frozen diced carrots

½ cup frozen diced green beans

Directions

1. Place the chicken breast, 5 cups water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 ½ cups and set aside.

2. In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.

3. Add the rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots and green beans and cook for and additional 7 minutes, add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 minutes more.