Antioqueño platter

Name: Antioqueño platter (Bandeja Paisa)
Cuisine: Colombian
Ingredients: 3-5 tbsp oil, plus extra for frying the plantains; 6 chorizos, 10cm/4in long; 2 very ripe plantains; 4-6 eggs; 600 g/1 lb 6 oz/4 cups cooked white rice and 1 quantity Chicharrones, to serve; 600 g/1 lb 6 oz/4 cups cooked white rice and 1 quantity Chicharrones, to serve; 225 g/8 oz/1¼ cups dried cargamanto, red kidney or pinto beans; 225 g/8 oz/1¼ cups dried cargamanto, red kidney or pinto beans; 225 g/8 oz/1¼ cups dried cargamanto, red kidney or pinto beans; 225 g/8 oz slab of bacon, cut into 5mm/¼ in dice; 675 g/1½ lb beef skirt steak, cut into 5cm/2in strips; 1 medium onion, grated; 1 garlic clove, finely chopped; 1.5 ml/¼ tsp salt; 1.5 ml/¼ tsp ground cumin

Bandeja Paisa

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

This is one of Colombia’s most popular main dishes. Not many people can get through such a huge amount of food, yet it is eaten daily in the higher Andean zone, where the difficult terrain means farmers have to work hard and they get really hungry. The cool mountain weather gives everyone the appetite of a tiger, then after a meal like this a long siesta follows.

Ingredients

Americas
Colombia
Main course

Ingredients

Method