Latin American 60 min

Bandeja Paisa

Name: Bandeja Paisa
Total time: 60 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 1 lb skirt steak, grilled and thinly sliced; 4 oz chicharrón, fried until crispy; 4 oz Colombian chorizo, grilled; 1 cup dried red beans, cooked creamy with salt, cumin, and pork rind; 2 cups cooked white rice; 2 ripe plantains, fried until golden; 4 large eggs, fried sunny-side up; 2 ripe avocados, halved; 4 corn arepas, grilled; 1 Roma tomato, sliced; Salt to taste

high-proteincomfort-food

Ingredientsfor 2

880

Cal

56g

Protein

72g

Carbs

42g

Fat

11 lb skirt steak, grilled and thinly sliced
24 oz chicharrón, fried until crispy
34 oz Colombian chorizo, grilled
41 cup dried red beans, cooked creamy with salt, cumin, and pork rind
52 cups cooked white rice
62 ripe plantains, fried until golden
74 large eggs, fried sunny-side up
82 ripe avocados, halved
94 corn arepas, grilled
101 Roma tomato, sliced
11Salt to taste

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Instructions

1
Cook the beans: simmer dried red beans with pork rind, cumin, salt, and onion for 1½ hours until completely tender and creamy. Mash some to thicken the broth.
2
Grill the skirt steak over high heat for 3 minutes per side until charred, then slice thinly. Grill the chorizo links until cooked through. Fry the chicharrón until golden and shatteringly crispy.
3
Fry the ripe plantains in oil over medium heat until golden caramelized on both sides. Fry the eggs sunny-side up with slightly crispy edges.
4
Grill or toast the corn arepas until warm with grill marks. Arrange all components on a large, oval plate or tray: a mound of rice, a scoop of creamy beans, the sliced steak, chorizo, chicharrón, fried plantains, the sunny-side-up egg, an arepa, halved avocado, and sliced tomato. Everything served together simultaneously — this is the full bandeja paisa experience.