57. Colombia

Arepas de Queso (Cheese Cornmeal Patties)

Country: Colombia
Course: Bread
Makes: 4 flatbreads 

Ingredients:

• 1 cup pre-cooked white or yellow arepa flour (also known as P.A.N.)*
• 1 cup warm water
• 1/3 cup mozzarella cheese, grated
• 2 tbsp butter, softened
• Pinch salt

Directions:

1. Mix the P.A.N. with the warm water, grated cheese, salt and half of the butter. Let stand for five minutes.
2. Knead for 3 minutes (moisten your hands with a little bit of water if you need to). Shape the dough into four small balls and place between two large sheets of plastic wrap. Flatten each ball with your hands (Erica recommends using the bottom of a pot). Each bread should be about a quarter inch thick.
3. Put the rest of the butter in a large pan and melt over medium heat. Working in batches, cook each bread about 3 minutes on both sides, until they form a crust and start to turn a golden color (Note: don't be impatient. If you try to turn them too soon, they will fall apart.).

Colombian Breaded Pork Cutlets (Chuleta Valluna o Lomo de Cerdo Apanado)

Ingredients

(6 Servings)

• 2 pounds pork loin
• Salt
• Pepper
• 3 Garlic cloves, minced
• 3 tablespoons scallions, finely chopped
• 3 tablespoons onions, finely chopped
• ½ teaspoon ground cumin
• ¾ cup all-purpose flour
• 1 tablespoon sazon Goya with azafran
• 4 eggs
• 1 cup bread crumbs
• 6 tablespoons vegetable oil

Directions

1. Cut the pork loin into 6 pieces and place them between sheets of parchment paper then pound them until each piece is about ¼” thick.
2. Place the cutlets in a large plastic bag and add the onions, scallions, garlic and cumin powder, turning the bag to be sure the meat is covered. Let pork marinate for at least 3 hours or overnight.
3. Place flour and sazon Goya in a dish and mix.
4. In a second dish beat the eggs.
5. In a third dish place the bread crumbs.
6. Remove the pork from the marinade and pat dry with paper towels.
7. One at the time coat the pork with the flour mixture, dip in the eggs and coat with bread crumbs. Be sure they are well coated.
8. In a large non-stick skillet, heat 2 tablespoons of the oil over medium heat, place 2 cutlets at a time and fry about 3 minutes per side or until golden. Transfer to a plate lined with paper towels.
9. Clean the skillet with paper towels between batches and continue cooking the pork in the same way you did with the first batch.
10. Serve with fries

Arroz con Coco (Coconut Rice)

INGREDIENTS

1 coconut, flesh removed and finely grated

4 cups water, divided

½ cup sugar

2 tablespoons unsalted butter

½ cup raisins

1½ cups long-grain rice

2 teaspoons kosher salt

DIRECTIONS

1. In a medium bowl, mix the coconut with 1 cup of the water, stirring to combine. Strain through a fine-mesh sieve over another bowl, squeezing the coconut to release all the liquid. Reserve the coconut flesh.

2. In a medium saucepan, combine the strained liquid with the sugar and butter over medium-high heat. Bring to a simmer and cook, stirring occasionally until a dark rich caramel forms, 10 to 12 minutes.

3. Meanwhile, repeat the soaking and straining process with the coconut flesh and the remaining water 3 more times. Reserve the coconut liquid and discard the flesh.

4. Once a caramel has formed, add the raisins and cook until softened, 2 minutes. Add the remaining coconut liquid and bring to simmer. Once simmering, stir in the rice and salt. Cook, covered, until the liquid is absorbed and the rice is tender, 30 minutes. Fluff with a fork and transfer to a bowl, then serve.

Patacones

Ingredients

• 2 green plantains, use about 1 plantain per person for an appetizer and 1 plantain per 2 people for a side dish – you can get about 4-5 patacones per plantain
• Oil for frying, use an oil that won’t burn at high temperatures (peanut oil or avocado oil)
• Salt to taste
• Optional: crushed garlic, hot pepper powder, other seasonings if desired

Suggested dipping sauces:
• Aji criollo or hot sauce, tree tomato hot sauce, chimichurri sauce, or cilantro aioli.
• 
  
• Instructions
  Twice fried method for patacones or tostones:
  1. Peel the plantains, the easiest way to peel a green plantain is to make the lengthwise cut on one of the angles, the cut should be skin deep without touching the actual flesh of the plantain, then use the knife to raise the skin and peel it off.
  2. Cut the plantains into thick slices, you can make straight cuts or slightly diagonal cuts.
  3. Heat the canola oil over medium high heat in a frying pan – use enough oil to almost cover the plantain slices - or a deep fryer, temperature should be about 350 F, fry the plantains until they start to get yellow, but not golden.
  4. Remove the plantains and place on paper towels to drain the oil.
  5. Use the bottom of a glass (or small bowl or a wood pestle) to smash and flatten the plantains, do this gently to keep the slices from breaking, a few cracks is ok as long as the whole slice remains in one piece. It is best to do this when they are still warm.
  6. Sprinkle the plantain slices with salt and other seasonings (if using the raw garlic rub it on the slices).
  7. Reheat the oil, temperature should be about 375 F and fry the plantains until golden on each side, about 1-2 minutes per side.
  8. Remove from the oil, drain again on paper towels, and add additional seasoning if needed.
  9. Serve warm as a side dish or as an appetizer with dipping sauces.
Boiled and fried method for patacones or tostones:
1. Peel the green plantains, cut in half and place in pot with sufficient water to cover them.
2. Bring the water to a boil and boil for about 25 minutes or until tender.
3. Remove from the heat but the leave the plantains in the water.
4. Cut the plantains in thick slices and gently flatten – as much as possible without cracking - with a wood mortar and pestle or the bottom of a glass.
5. Sprinkle the flattened plantain slices with salt and seasonings.
6. Heat the oil in large frying pan over high heat and cook the plantains until golden, about 2 minutes on each side.
7. Transfer to a paper towel to drain the oil.
8. Add additional salt and seasonings if needed and serve warm with dipping sauces or as a side dish.

Cholados Colombianos (Colombian Cholados)

Ingredients

• Ice
• 1 cup diced strawberries
• 1 cup sliced banana
• 1 cup diced fresh pineapple
• 1 cup diced mango
• Sweet condensed milk to your taste
• 1 cup shredded coconut
• Maraschino cherries for garnish
• Straws and spoon for serving

Passion Fruit Syrup

• 2 cups passion fruit (maracuyá) pulp
• 1/2 cup of water
• 3/4 cup of sugar

Berry Syrup

• 2 cups Colombian blackberry(mora) pulp
• 1/2 cup of water
• 3/4 cup of sugar

Lulada (Colombian Lulo Drink)

Ingredients

(4 servings)

• 6 lulos, peeled, diced
• 3 tablespoons of fresh lime juice
• 5 cups of water
• 3 cups of crushed ice
• Sugar to your taste

Directions

1. Place the lulos, sugar and a splash of water into a bowl.
2. Mash the lulos, sugar, and water together with the tip of the handle of a wooden spoon or a fork.
3. Add the rest of the water, lime juice, and stir until combined. Fill each glass with ice, and add the lulo mixture.
4. Garnish each glass with a lime slice and serve with a spoon and a straw on the side.

(Good Eats: Mojo Moulies "Mussels")