El sabor de la tierra

Ingredientes

• ✓2 cups masarepa (precooked white cornmeal)
• ✓2 ½ cups warm water
• ✓1 tsp salt
• ✓1 cup grated mozzarella or queso fresco
• ✓1 tbsp butter, plus more for cooking

Preparación

1. 1Mix masarepa, water and salt; let it rest 5 minutes until it forms a soft dough.
2. 2Knead in the cheese and butter until smooth. If it cracks, add a splash of water.
3. 3Divide into 6 balls and pat into discs about half an inch thick.
4. 4Cook on a buttered skillet over medium heat, 4 to 5 minutes a side, until golden with toasted spots.
5. 5Split and add more cheese or butter if you are feeling it. Eat hot.

Ingredientes

• ✓Red beans (frijoles), cooked with a little pork
• ✓White rice
• ✓Ground beef (carne molida) finished in hogao
• ✓Chicharrón (fried pork belly)
• ✓Colombian chorizo
• ✓One fried egg per plate
• ✓Ripe plantain (maduro), fried
• ✓An arepa and avocado slices

Preparación

1. 1Cook the red beans low and slow with a piece of pork until creamy (soak them the night before).
2. 2Make white rice. Fry the chicharrón until it crackles. Grill the chorizo.
3. 3Brown the ground beef and finish it in hogao (sautéed tomato and onion).
4. 4Fry the ripe plantain until caramelized, and fry one egg per person.
5. 5Build it: rice, beans, beef, chicharrón, chorizo, plantain, arepa, egg on top, avocado on the side.
6. 6Serve with ají and a cold Colombiana. No me juzgues.

Ingredientes

• ✓2 bone-in chicken breasts
• ✓Papa criolla plus two other potato types (Yukon gold works)
• ✓2 ears of corn, halved
• ✓A handful of guascas (the essential herb)
• ✓Capers, heavy cream and avocado to serve
• ✓Garlic, onion, cilantro, salt

Preparación

1. 1Simmer the chicken with onion, garlic and cilantro until cooked; shred it and keep the broth.
2. 2Add the firmer potatoes and corn to the broth and cook 20 minutes.
3. 3Add the papa criolla; it dissolves and thickens the soup, that is the point.
4. 4Stir in the guascas in the last 10 minutes for that unmistakable flavor.
5. 5Return the chicken. Serve hot with capers, a spoon of cream and avocado on the side.

Ingredientes

• ✓2 cups yellow masarepa, 2 ¼ cups warm water, 1 tsp salt
• ✓A pinch of achiote for color
• ✓Filling: cooked potato mashed with seasoned ground beef and hogao
• ✓Oil for frying
• ✓Ají picante and lime to serve

Preparación

1. 1Make a smooth dough from masarepa, water, salt and achiote. Rest it 10 minutes.
2. 2Mash the potato and mix with the beef and hogao for the filling.
3. 3Roll the dough thin between plastic, cut circles, add filling, fold and seal the half-moon.
4. 4Fry in hot oil until deep golden and crisp, a few minutes a side.
5. 5Drain and serve immediately with ají and lime. Burn your mouth responsibly.

Ingredientes

• ✓Chicken, hen, beef or fish, depending on the region
• ✓Yuca, green plantain and potato, in big chunks
• ✓2 ears of corn, halved
• ✓Guiso: onion, tomato, garlic, scallion, cilantro
• ✓Cumin and salt; fresh cilantro to finish

Preparación

1. 1Build a guiso and brown your meat in it to start the flavor base.
2. 2Cover with water and simmer until the meat is nearly tender.
3. 3Add corn and plantain first (they take longest), then the yuca and potato.
4. 4Cook until everything is fork-tender and the broth turns rich and cloudy.
5. 5Finish with cilantro. Serve with white rice, avocado and lime on the side.

Ingredientes

• ✓2 green plantains
• ✓Oil for frying
• ✓Salt
• ✓Hogao or guacamole to serve

Preparación

1. 1Peel the green plantains and cut into thick one-inch rounds.
2. 2Fry in medium-hot oil until pale gold but not browned, about 3 minutes.
3. 3Remove and smash each piece flat (a tostonera or the bottom of a cup works).
4. 4Fry again until crisp and golden on both sides.
5. 5Salt right away and serve hot with hogao, guacamole, or anything with sauce.