A dish from the Antioquia region that emerged as a hearty meal for farm workers, the tumba paisa brings together the most representative ingredients of Colombian peasant cuisine in a single dish.
Latin American
Paisa Tray
Complete traditional Colombian paisa tray, authentic recipe with all its components.
- Colombia
- MAIN COURSES
- High protein
- medium
40 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 780 kcal
- Protein 40 g
- Carbohydrates 68 g
- Fat 38 g
Story behind the dish
Preparation
Bandeja Paisa is a preparation from Colombia with medium difficulty. Reserve about 100 minutes in total (40 for mise en place and preparation, 60 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g of cooked red beans.
- Have ready: 300 g of ground beef.
- Have ready: 4 pork cracklings.
- Have ready: 4 eggs.
- Have ready: 2 ripe bananas.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare the hogao by sautéing onion
Prepare the hogao by sautéing chopped onion, garlic and tomato until you obtain a base sauce. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook the red beans (previously soaked) with part of the hogao…
Cook the red beans (previously soaked) with part of the hogao until they are tender and creamy. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Season and cook the ground beef with the rest of the hogao
Season and cook the ground beef with the rest of the hogao. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Fry the pork rinds until crispy
Fry the pork rinds until crispy. Don't overcrowd the pan: the oil should be hot but not smoking. Don't overcrowd the pan: the oil should be hot but not smoking.
Don't overcrowd the pan: the oil should be hot but not smoking.
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Fry the sliced ripe bananas until golden brown
Fry the sliced ripe plantains until golden, and prepare grilled arepas. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Fry the eggs with the liquid yolk and assemble all the elements in…
Fry the eggs with the liquid yolk and assemble all the elements on a large tray: rice, beans, meat, chicharrón, egg, banana, arepa and avocado. Don't overcrowd the pan: the oil should be hot but not smoking. Don't overcrowd the pan: the oil should be hot but not smoking.
Don't overcrowd the pan: the oil should be hot but not smoking.
Chef's tips
- This dish is an assembly of several simultaneous preparations: organize the cooking times to serve everything hot at the same time.
- The hogao (tomato and onion stir fry) is the flavor base for almost all the components.
Variations
- Version with added Antioquian chorizo
- Vegetarian paisa tray (without meat or chicharrón)
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