Azucaaar

AZUCAAAR AZUCAAAR AZUCAAAR AREPA RELLENA

Its origin is pre-Columbian and although it is still not known for sure whether it comes from Venezuela or Colombia, this gastronomic delight made from ground dried corn or pre-cooked corn flour manages to awaken all the senses of those who consume it. An interesting fact about this food is that in indigenous mythologies corn was an “offering that the gods made to men” which is why this food is honored and mixed with various ingredients from South America.

Ingredients:

• shredded meat

• 1/2 tbsp salt

• 2 bay leaves

• 1 sprig of thyme

• 1 clove of garlic

• cut in half

• 1/2 tbsp salt

• 1 tbsp butter

• 1 cup of sweet corn

• 1 1/2 liter of water

• 1/2 tsp ground cumin

• 1 pound of shredded beef

• 1/2 tbsp dried oregano

• 1/4 tsp ground black pepper

• 1 1/4 cups of water

• 1 cup pre-cooked yellow corn flour

• 300 g grated mozzarella cheese

directions

Cut the meat into three parts, put in a blender pot and add the salt, thyme, ground black pepper, ground cumin, garlic, water and mix. Cover and cook for 1 hour. After, crumble and proceed to stuff the arepas. In a container, put the corn flour, butter, water, salt and mix until incorporated. Let stand for 10 minutes Divide the dough into 3 portions and knead so that there are 3 5 mm thick discs. On a large grill over high heat, toast the arepas for approximately 10 minutes on each side. Open the arepas in half, fill them in layers, adding the shredded meat, tender corn, grated mozzarella cheese.

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AZUCAAAR AZUCAAAR AZUCAAAR AZUCAAAR EMPANADA

Some historians suggest that empanadas arrived in Colombia during the colonial era, when the Spanish brought the recipe to Latin America. However, others suggest that the recipe is of indigenous origin and has evolved over the centuries.

What is true is that Colombian empanadas have their own particularities and variations On the Caribbean coast, empanadas are usually filled with meat, chicken, or fish, and served with lemon and ají. In other regions of the country, such as Antioquia, empanadas can be filled with potatoes and meat, and served with a hogao sauce. In cities like Bogotá, empanadas can be found on almost every street corner, and their filling can vary from meat and potatoes to cheese and mushrooms.

But beyond regional variations, empanadas are a dish that has united Colombians for generations From families that prepare them at home for a special dinner to street vendors who offer them on the streets, empanadas are a fundamental part of the country’s gastronomic culture.

Ingredients:

• Potatoes

• white onions

• scallions

• red bell pepper

• tomato and garlic

• Sazón with azafran

• chicken or vegetable bouillon

• salt

• black pepper

• Olive oil

• Fresh cilantro or parsley

• Ground pork or beef

• Yellow precooked cornmeal

• Water Lukewarm

Make dough: Mix masarepa, sazón, salt, water, and oil in a bowl until dough forms. Knead for 2 minutes, then cover and set aside for 20 minutes.

Make filling: Boil potatoes until tender (20-25 min), mash, set aside. Sauté onion, then add tomatoes, green onions, garlic, bell pepper, cilantro, salt, and pepper. Add ground pork and beef, cook until dry (10-15 min). Mix with mashed potatoes.

Assemble empanadas: Roll dough into balls, then flatten into circles. Place filling in center, fold over, seal edges with fork.

Fry empanadas: Heat vegetable oil to 360°F. Fry 3-4 empanadas at a time for about 2 minutes until golden. Drain on paper towels.

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AZUCAAAR AZUCAAAR AZUCAAAR AZUCAAAR SOPA DE PASTA

The sopa de fideo originates in Spain where it is commonly consumed throughout the country. For example, rv It has been described as a comfort food of Cavite. The Handbook of Mexican American Foods published by the Intercultural Development Research Association in 1982 describes sopa de fideo as a Spanish-style vermicelli and as “vermicelli prepared in the same manner as sopa de arroz”.

Ingredients:

• 6 chicken thighs with bone and skin

• 8 cups chicken broth

• 1 medium potato, peeled and cut into cubes

• ½ cup diced carrots

• ½ cup of peas

• ½ cup noodles, cut into small pieces

• ½ cup finely chopped onion

• 1 clove of garlic, minced

• ½ teaspoon ground cumin

• Salt and pepper to taste

• ½ teaspoon annatto or color

• ½ cup chopped fresh cilantro

• Avocado to serve

directions

Place the chicken in a medium pot and add the chicken broth. Bring to a boil and then reduce heat to low. Add the rest of the ingredients, except the pasta and cilantro. Cook for about 45 minutes or until chicken is completely cooked. Remove the chicken from the pot and pull the meat off the bone. Discard bones and set meat aside. Add the pasta and cilantro to the soup. Cook for about 8 more minutes. Put the chicken back in the pot and serve hot with lemon and avocado on the side.

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AZUCAAAR AZUCAAAR AZUCAAAR AZUCAAAR PATACON

The origin of the word patacón comes from the Arabic batakká, and it was the name given to many coins used by the Arabs in the Middle Ages. Later ‘Batakká’ passed into Italian as ‘patácca’, to indicate the currencies of Islamic countries.

Finally, the name ‘patácca’ became ‘patacón’, being the name by which the first Colombian coin was known, and it is believed that due to its rigid and almost round appearance it was named after the

Ingredients:

• green plantains (do not use yellow, or yellowish green. It vastly changes the taste)

• vegetable oil

• salt

directions

Peel Plantain, and cut it width wise into 3 or 4 pieces. I have found that the easiest way to peel the plantain is to cut roughly 1/4” off of each end of the plantain (the very tips), and then carefully, without cutting into the plantain itself, slicing the skin down one side. Once you have slit the skin on one side, you can gently pry the peel off with your fingers. Heat 1” of vegetable oil on medium heat until hot. Fry plantain pieces on both sides for about 3 minutes, or until the pieces are golden. When they are golden, remove from pan and place onto a plate covered with a paper towel.

Flatten the fried plantain. I do this by placing the pieces one at a time between 2 pieces of waxed paper, and flattening with my hands. Be careful not to put too much pressure, or the plantain will stick to the waxed paper. Just gently flatten them till they are about 1/4” thick. Place in the hot oil again and fry until both sides are golden brown. Drain on paper towel covered plate (be sure to change paper towels in between the 2 fryings) and sprinkle with salt. Serve immediately. For an extra special treat, eat the patacones with a thin slice of queso blanco (salty white cheese) on top.

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Salchipapa is a flavorful combination of French fries and beef sausages, or hot dogs. The name of the dish tells you exactly what it is - “Salchichas”, or sausages, and “Papas”, or potatoes. While it was created as a street food in Colombia, you’ll find variations all around South American countries, with different sauces, different ways to make the fries or slice the sausages, though the base remains the same for the most part. I love this for a simple comfort food meal, or for serving for game day. Kids and adults alike enjoy them! I hope you do as well. I mean, it’s French fries and hot dogs, so it’s bound to be big on flavor.

Ingredients:

• Potatoes. Large russet potatoes are great for this, though you can use others.

• Olive Oil. For cooking.

• Seasonings. using salt and pepper only, though you can sprinkle on any of your preferred favorites.

• Olive Oil. For cooking.

• Beef Sausages. Use your favorite hot dog brand, or use pork or chicken sausages. Beef sausages or hot dogs are more traditional, though this recipe is versatile.

directions

Slice the Potatoes. Wash and scrub the potatoes, then slice them into ¼ inch slices lengthwise. You can leave the skins on, if desired, though I leave mine on. Peeling the potatoes isn’t necessary, though you can if you want to. Soak the Potatoes. Add the potatoes to a bowl and cover with cold water and let them soak for at least 10 minutes. 60 minutes is better. Drain the Potatoes. Drain and pat the potatoes and pat dry as dry you can get them. I set mine onto paper towels to soak up extra moisture. Ready for Baking. Preheat oven to 350 degrees F. Season the French Fries. Toss the potatoes with olive oil and a bit of salt and pepper (I also use spicy chili powder). Be sure to get them nicely coated. Bake the French Fries. Spread the fries out onto baking sheets and bake them for 20 minutes, tossing them a bit about half way through. The Second Bake. Increase the heat to 450 degrees and bake for another 20-25 minutes, or until the baked fries are golden brown and nice and crispy. Add salt as desired and keep them warm.

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