Directions:
Heat oil in large saucepan over medium heat. Add onions, carrots, celery and garlic. Cook, uncovered, for 3-4 minutes, or until onions are soft but not brown.

Add 4 cups of chicken stock/broth and bring to boil over high heat.

Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf. Season with salt and pepper. Return to boil.

Reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender. Remove and discard bay leaf. Transfer half the soup to blender; puree until smooth.

Return to the pan. If soup is too thick, add a little more stock/broth. Season with more salt/cumin if desired.

How visitors found this page:

• plantain soup recipe
• plantain soup colombian
• plantain recipes

Directions:
In large, thick pot, heat oil over medium heat. When hot, add the onion and bell pepper.

Saute for 2 mins, then add gandules, chopped cilantro, garlic, capers, olives and chorizo.

Saute for 2 to 3 minutes more, or until onions are translucent and peppers are soft.
Add the water, boullion cubes, cumin, salt, and paprika to the pot Turn heat up a bit, and bring to a boil.

Make sure the boullion cubes are dissolved. Add rice, let boil uncovered for approximately 3 minutes.

Lay the sprigs of cilantro across the top of the rice. Do not clump them together, spread randomly across the rice.

Cover the pot, reduce heat to low, and simmer until rice is tender, approximately 25 minutes. When rice is dry and tender, remove cilantro sprigs, fluff with spoon, and serve.

How visitors found this page:

• arroz con gandules recipe

Directions:
Combine onion, jalapeno pepper, salt and white vinegar in a glass or ceramic bowl.

Let this marinate for 1/2 hour. Add remaining ingredients, mix and chilll until ready to serve– at least four hours.

Directions:
Drain beets and combine all ingredients and mix together. Refrigerate until chilled.
You can also use fresh beets- just boil and dice, but this will add to the cooking time.
Serve and Enjoy!

Directions:
Boil the whole potatoes in lightly salted water for about twenty minutes.

Meanwhile, heat the oil in a skillet over medium high heat and saute the onion and tomato, stirring often, for about 15 minutes or until the onion is very soft.

Season with paprika and pepper.

Remove from heat; add cheese, stir well.

Halve the potatoes and serve with the onion/cheese sauce.

Directions:
In a medium sauce pan, heat oil.

When hot add onion and tomato cool until translucent.

When ready add water and seasoning.

cook until water is half reduced. Serve warm.

Directions:
Combine the meat, garlic, onion and salt in a plastic bag, seal and marinate overnight.

Drain meat and discard marinade.

Fry the meat in hot oil in a covered frying pan with the onions, scallions and tomatoes.

Add water and stir to make a sauce. Replace the cover and cook the meat for another 5 minutes.

Remove the pieces of meat and grind them. Then add the ground meat back into the sauce. Blend thoroughly.

Serve hot with beans and rice.

Directions:
Marinate the meat overnight with the salt, pepper, vegetable oil, onions, celery, garlic, and tomatoes.

The next day, heat 3 tsp oil over high heat in a heavy Dutch oven and add the steak; brown it quickly on all sides without burning.

Transfer the steak to a plate and sauté the vegetables until they are soft but not brown.

Return the meat to the Dutch oven. Pour in the water and beer and bring to a boil.

Cover the Dutch oven and cook slowly for about two hours until the meat is tender. The last hour of cooking add the final ½ tsp of salt and the 1 tsp of ground cumin.

Finally remove the flank steak and put on an oven-proof plate. Top with onions, etc., and brown under the broiler.

How visitors found this page:

• colombian Flank Steak Recipes

For the Dressing:
1/3 cup wine vinegar
1 tablespoon oil
1 teaspoon seasoning salt, to taste
1 teaspoon sugar
1/4 teaspoon fresh ground black pepper

Directions:
Combine potato cubes, carrot pieces, chopped onions and cilantro in a large bowl.

In a small bowl whisk together dressing ingredients and pour over salad ingredients.

Gently combine tomato chunks with the rest of the salad.

Chill and allow flavors to blend.

Directions:
In one cup of the chicken stock, simmer the scallions, cilantro, and cumin for 5 minutes. Set it aside until it is cool, then process in a blender or food processor until you have a smooth, green-colored puree to be added to the final soup.

In the remaining 1 ¼ quarts of chicken stock, simmer the quartered, skinned chicken breasts. Skim off the scum that results and discard. The chicken will take about 1 hour to cook.

As the chicken is simmering, add the cut up, peeled yucca, and the cut up potatoes. Continue to skim off the scum after the yucca and potatoes are added.

30 minutes prior to the end of cooking, add the cut up plaintains.

10 minutes before completion of the cooking phase, add the processed scallions-cilantro-cumin mixture and the juice from the 2 lemons.

Combine the flour and the butter for the roux and microwave for 30 seconds. The result should be a yellowish sludge.

Add the roux to the soup and stir to blend well.

How visitors found this page:

• recipe for Colombian sancocho de gallina