PICADA COLOMBIANA

chorizo

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage reduces fat content while maintaining flavor.

pork belly

🥗Healthier: pork loin

💰Cheaper: bacon

Pork loin is leaner and more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories without sacrificing taste.

avocado

🥗Healthier: mashed peas

💰Cheaper: cucumber

Mashed peas provide creaminess at a lower cost.

Begin by seasoning 1 lb of beef (pulpa) with a seasoning mix for meats.

Take a chicken breast weighing about 600 g, cut it in half, and open it up for grilling.

Marinate the chicken in the same seasoning mix for at least 2 hours or overnight in the fridge.

Cut 2 lb of chicharrón into halves and boil in salted water for about 30 minutes, starting the timer after the water begins to boil.

Drain the chicharrón and set it aside to cool.

Boil 2 lb of potatoes until soft, then drain.

Add 2 lb of yuca to the boiling potatoes and cook until tender, then drain.

Dry the chicharrón well and sprinkle some bicarbonate on the skin to make it crispy.

Heat oil in a pressure cooker without pressure and fry the chicharrón until golden brown, about 15-20 minutes, checking at 10 minutes.

Fry 3 whole ripe plantains in medium heat oil until soft, then set aside.

In the same oil, prepare small patacones (twice-fried green plantains) by frying them until soft, then flattening them and frying again until crispy.

Fry the chicken chorizo in the same oil until cooked through.

Grill the marinated chicken breast on a hot grill until cooked through, ensuring it doesn't dry out.

Grill the beef on high heat to keep it juicy, cooking to your preferred doneness.

Once everything is cooked, chop the beef and chicken into bite-sized pieces and slice the chorizo.

Assemble the dish with all components, ensuring a colorful presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary