Bandeja Paisa

Name: Bandeja Paisa
Ingredients: 1 pound skinless pork belly; 2 teaspoons kosher salt; 2 teaspoons granulated sugar; 1/2 teaspoon ground cumin; 1/4 cup canola oil; 2 medium-size yellow onions, chopped (about 4 cups); 1 large green bell pepper, chopped (about 1 1/2 cups); 1 tablespoon achiote paste; 4 plum tomatoes, chopped (about 5 cups); 5 garlic cloves, chopped; 2 teaspoons ground cumin; 1 3/4 teaspoons kosher salt; 1/4 cup chopped fresh cilantro; 3/4 pound dried large red beans (about 1 3/4 cups); 1 tablespoon canola oil; 1/4 pound skinless pork belly, cut into 1-in. pieces; 8 cups lower-sodium chicken broth; 2 cups Hogao; 1 teaspoon ground cumin; 3/4 teaspoon kosher salt; 1 tablespoon canola oil; 1 pound ground chuck; 1 cup Hogao; 1 teaspoon kosher salt; 1/2 teaspoon ground cumin; 1 tablespoon canola oil; 4 (2 1/2-oz.) fresh Mexican chorizo links; 1 cup (about 5 oz.) white masarepa (pre-cooked corn flour); 4 ounces asadero cheese or queso blanco, shredded (about 1 cup); 1 cup warm water

42 ingredients

15 steps

Ingredients

1 pound skinless pork belly
2 teaspoons kosher salt
2 teaspoons granulated sugar
1/2 teaspoon ground cumin
1/4 cup canola oil
2 medium-size yellow onions, chopped (about 4 cups)
1 large green bell pepper, chopped (about 1 1/2 cups)
1 tablespoon achiote paste
4 plum tomatoes, chopped (about 5 cups)
5 garlic cloves, chopped
2 teaspoons ground cumin
1 3/4 teaspoons kosher salt
1/4 cup chopped fresh cilantro
3/4 pound dried large red beans (about 1 3/4 cups)
1 tablespoon canola oil
1/4 pound skinless pork belly, cut into 1-in. pieces
8 cups lower-sodium chicken broth
2 cups Hogao
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1 tablespoon canola oil
1 pound ground chuck
1 cup Hogao
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1 tablespoon canola oil
4 (2 1/2-oz.) fresh Mexican chorizo links
1 cup (about 5 oz.) white masarepa (pre-cooked corn flour)
4 ounces asadero cheese or queso blanco, shredded (about 1 cup)
1 cup warm water
3/4 teaspoon kosher salt
3 tablespoons canola oil, divided
2 large ripe plantains, peeled
1/4 cup canola oil
1/4 teaspoon kosher salt
2 tablespoons canola oil
4 large eggs
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
3 cups cooked white rice
2 avocados, halved
Fresh cilantro leaves

Directions

1

Prepare the Chicharrones: Place pork belly on a rimmed baking sheet. Stir together salt, sugar and cumin; rub evenly on pork. Wrap pork in plastic wrap, and chill 6 to 12 hours.
2

Preheat oven to 425°F. Unwrap pork, and place, fat side up, on a lightly greased wire rack. Place rack in a rimmed baking sheet, and bake until golden brown and crispy, about 30 minutes.
3

Reduce oven temperature to 250°F, and cook until pork is tender when pierced with a fork, about 1 hour and 15 minutes.
4

Cool to room temperature, about 45 minutes. Wrap pork in plastic wrap, and chill until firm, at least 1 hour.
5

Cut pork into 4 strips. Cut 3/4-inch deep slits crosswise in pork at 1-inch intervals. Heat a large skillet over medium. Cook pork until golden brown and crispy, about 4 minutes per side.
6

Prepare the Hogao: Heat oil in a large skillet over medium. Add onions, bell pepper, and achiote paste; cook, stirring occasionally, until tender, about 8 minutes. Stir in tomatoes, garlic, cumin, and salt. Cook, stirring often, until tomatoes have broken down and thickened, about 15 minutes. Remove from heat, and stir in cilantro.
7

Prepare the Frijoles Rojos: Place beans in a medium bowl; add water to cover by at least 2 inches. Cover and let stand overnight at room temperature.
8

Drain beans. Heat oil in a Dutch oven over medium-low. Add pork belly; cook, stirring occasionally, until browned, about 8 minutes. Stir in beans, broth, Hogao, cumin, and salt. Increase heat to medium-high, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until beans are tender, 4 hours and 30 minutes to 5 hours, adding water, 1 cup at a time, if mixture becomes too thick.
9

Prepare the Carne Molida: Heat oil in a large skillet over medium-high. Add beef; cook, stirring to break into pieces, until browned, 6 to 8 minutes. Stir in Hogao, salt, and cumin; cook, stirring often, until well combined and heated through, about 2 minutes.
10

Prepare the Chorizo: Heat oil in a large cast-iron skillet over medium. Cook chorizo links, turning occasionally, until lightly charred and cooked through, about 15 minutes.
11

Prepare the Arepas: Combine masarepa, cheese, water, salt, and 1 tablespoon of the oil in a medium bowl. Stir with a wooden spoon until dough is smooth. (Dough will look soupy, but will firm up after standing.) Cover and let stand 10 minutes.
12

Shape dough into 4 (4-ounce) balls. Gently flatten each into a 1/2-inch-thick disk (about 3 1/2 inches in diameter). Heat remaining 2 tablespoons oil in a large cast-iron skillet over medium. Cook arepas until golden brown and charred in spots, about 5 minutes per side.
13

Prepare the Tajadas de Platano: Cut plantains diagonally into 1/2-inch-thick slices. Heat oil in a large nonstick skillet over medium. Cook plantains, in batches, until golden brown, 1 to 2 minutes per side. Transfer to a plate lined with paper towels, and sprinkle with salt.
14

Prepare the Huevos Fritos: Heat oil in a large nonstick skillet over medium. Break eggs into pan, and sprinkle with salt and pepper. Cook until whites are set and starting to brown around edges, 4 to 5 minutes.
15

Evenly divide Chicharrones, Frijoles Rojos, Carne Molida, Chorizo, Arepas, Tajadas de Platano, Huevos Fritos, rice, avocados, and remaining Hogao among 4 platters. Garnish with cilantro, and serve immediately.