Tray paisa. It has been known since the time of the conquest, since the Spanish were attended by the natives who served their viands in rafts “wooden trays” stewed in their own season their natural products, harvested by themselves.
Later in the time of the muleteer for its abundance, components and traditional flavor, the Antioquia muleteers chose it as their favorite dish to endure their long and exhausting days.
That is why today throughout Colombia and abroad it is known as the Bandeja Paisa, food from the muleteer or mountaineer dish. The components of this recipe must always be the same and its preparation does not imply great difficulty, the key is to cook the beans that are well drained, the rest is a matter of knowing a little cooking.
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- 1 Ingredients for 8 people
- 2 Preparation
- 3 Preparation of meat powder
- 4 Presentation Mode
- 1 The companions for the dressing are
- 5 Observations
- 6 Tabletop
- 7 Sources
Ingredients for 8 people
- 4 cups of bean load.
- 2 green plantains, chopped
- 1 unit of grated carrot.
- 1 unit of chopped big onion.
- 3 trotters of smoked hoof or pork “claw” bacon.
- 2 tablespoons of oil.
- 2 tablespoons of tomato sauce.
- 1 ½ cups long tomato and onion loaf.
- Salt pepper and cumin to taste.
- 3 medium tomatoes, chopped
- 2 stems of long onion, chopped
- 1 tablespoon of chopped coriander.
- 2 cloves of minced garlic.
- 6 tablespoons of oil.
- 1 cube of broth substance (beef or chicken)
- Salt and marinade to taste
Soak the beans in water that covers them. Drain before cooking. In the pressure cooker put the beans, the banana, the carrot, the onion, the hoof or the bacon, the oil and the tomato sauce. Cover with water and cook. When you whistle the pot reduce the heat 30 minutes, after this time add the hogao and season to your liking. “Explanatory note:” If the cargo bean is not available, another type of bean can be used, but it is of a large size, the flavor and ink are slightly lost, but they are still beans. The previous preparation of beans is valid for Colombia, since all the materials are available because they are found in the tropics and with all climates.
For the beans to be good, it is enough that they are well drained (Cooked) and for the broth to be thick, any tuber or root is added. In this case it can be several eggs of white onion, potato, spinach etc. At the time of cooking it is stirred so that everything dissolves. As the dressings if they are universal these if they cannot lack.
Preparation of the meat powder
2 pounds of center hip meat (pulp). Grind the tomatoes, onion, coriander, garlic, add two tablespoons of oil and season. Cut the meat into pieces and season with the previous sauce. Put in a container with a lid and let it rest in the fridge for a while. In a saucepan put 4 tablespoons of oil with water, bring to a boil. Add the meat with the sauce and cook over medium heat (it should be hard). The water evaporates and the meat is fried for seven minutes. Grind the meat and heat it in the same pot.
- Portion of open draft cargo beans
- Portion of well sweated white rice.
- Portion of ground meat “powder”
- Fried egg
- Chorizo fried pork
- Chicharrón de…. call it pig, pig or pork
- Avocado slice
- Fried slices of ripe banana
- Threshed corn arepa
- A portion or piece of stuffed “blood sausage”
- A lemon wedge for the chorizo
The tray that I present in the photo is one of its forms of presentation, being the most desired by diners, however others serve it with some of its separate components.
The companions for the dressing are
- Tartar sauce
- Fine herbs or coriander finely chopped.
The paisa tray consists of serving in the same container in an orderly manner, portion of open beans, white rice sweated, meat powder, pork rind, blood sausage, chorizo, slices of ripe banana, fried egg, avocado and arepa.
After dinner, it is accompanied with a good cup of Antioque mazamorra with fluffy corn kernels, bathed in ice milk and a few pieces of sandwich or male panela, if there is no mazamorra, any liquid soda will do.