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RECIPE
23 INGREDIENTS 14 STEPS 4hr 45min

Bandeja Paisa

4.7
3 Ratings
A classic Colombian dinner as seen on Cut's American Kids Try Dinners From Around The World.
Bandeja Paisa Recipe | SideChef
A classic Colombian dinner as seen on Cut's American Kids Try Dinners From Around The World.
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
4hr 45min
Total Time
$19.08
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 cup
Dry Pinto Beans
3 cups cooked
8 oz
Ham Hock
or Any pork bone
14 1/2 cups
Water
1
Large Carrot
1 cup shredded
1/2 tsp
5
Ripe Plantains , sliced
1 Tbsp
Chopped Onions
4 cups
Finely Chopped Tomatoes
4
Scallions , chopped
1/2 cup
Vegetable Oil
6 cloves
Garlic , diced
1/2 bunch
1/2 Tbsp
Ground Cumin
1 lb
or other lean beef
1 pinch
1/2 Tbsp
Baking Soda
or Baking powder
4
Mexican Chorizo
to taste
1
Onion , chopped
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
2253
FAT
172.2 g
PROTEIN
97.1 g
CARBS
88.1 g

Cooking Instructions

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Step 1
Soak the Dry Pinto Beans (1 cup) in Water (6 cups) overnight. You can use canned pinto beans if you want.
Step 2
Strain beans and plate in large pot. Add Water (6 cups) and Ham Hock (8 oz) . Bring to a boil, cover pot and reduce to a simmer. Cook 1-2 hours or until tender
Step 3
While beans are cooking, make the guiso. Heat Vegetable Oil (2 Tbsp) in a large skillet. Add Tomatoes (2 cups) , Scallion (1) , Onions (1 Tbsp) , Garlic (2 cloves) , Fresh Cilantro (1/2 bunch) , and Ground Cumin (1/4 tsp) . Cook for 10-15 minutes.
Step 4
Add the Carrot (1) , Plantain (1) and guiso (mixture from previous step) to the beans. Cook for one more hour. Set aside.
Step 5
Place Flank Steak (1 lb) in a plastic bag with Garlic (2 cloves) , Scallions (2) , Onion (1) , Ground Cumin (1/4 tsp) , Salt (1 pinch) , and Ground Black Pepper (1 pinch) in a bag. Let marinate in fridge for 3 hours.
Step 6
Place steak in a medium pot with all other ingredients. Bring to boil, cover and reduce to a simmer and cook for 1 hour or until beef is fully cooked through.
Step 7
Once meat is done, place into a food processor. Process beef until it reaches the consistency you see in the picture.
Step 8
Heat Vegetable Oil (1/4 cup) in pan under medium heat. Fry the Plantains (4) on each side for 3-5 minutes or until golden brown. Drain on paper towels.
Step 9
Combine Scallion (1) , Tomatoes (2 cups) , Garlic (2 cloves) , Ground Cumin (1 tsp) with Salt (to taste) , and Ground Black Pepper (to taste) . Heat Vegetable Oil (3 Tbsp) in a skillet. Add mixture and cook for 10 minutes stirring occasionally. This is Hogao.
Step 10
Heat skillet to medium high. Slice the Mexican Chorizo (4) and toss into pan. Cook until fully cooked through, approximately 5 minutes.
Step 11
Slice Skin-On Pork Belly (2 lb) as seen in the picture. Toss with Baking Soda (1/2 Tbsp) in a small bowl.
Step 12
Place pieces skin side down in a saucepan. Pour in Water (2 1/2 cups) with Salt (1/2 tsp) . Cook over medium low heat. Simmer until all the water evaporates, for about 1 hour.
Step 13
Remove bellies from sauce pan. Cook in skillet under medium heat until all sides are brown and crispy, about 15 minutes.
Step 14
Fry your Eggs (4) , reheat beans, and plate with chorizo, powdered beef, pork belly, plantains and hogao!

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Nutrition Per Serving
Calories
2253
% Daily Value*
Fat
172.2 g
221%
Saturated Fat
75.6 g
378%
Trans Fat
0.0 g
--
Cholesterol
450.5 mg
150%
Carbohydrates
88.1 g
32%
Fiber
13.4 g
48%
Sugars
27.8 g
--
Protein
97.1 g
194%
Sodium
3261.8 mg
142%
Vitamin D
1.0 µg
5%
Calcium
285.9 mg
22%
Iron
11.5 mg
64%
Potassium
2217.3 mg
47%
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