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LA MEJOR VARIEDAD, LA MEJOR COMIDA COLOMBIANA

Posted by owo August 07, 2018

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Here you will find the best meals for each moment and for each event, we will give you tips and steps so you can make the best food of all!

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TAMAL VALLUNO

The tamal valluno is one of the many variants of Colombian tamal, one of the most demanded dishes of Colombian cuisine. Ingredients To make 20 tamales we will need: Maize dough for tamales, two kilos Several banana leaves Pork, three pounds Thigh or chicken drumstick, about 20 dams Long onion, about three pounds A head of garlic chili pepper A paprika Oregano, thyme, salt, cumin, pepper, saffron and some more seasoning if we want Pea half pound One kilo of peeled and chopped tomatoes Half a pound of carrot Ten pounds of brown potatoes How to prepare dough for tamales? First we must put the corn to soak for three days, making a change of water every day. Drain the water and grind the corn We cook the corn for two hours, wait until it softens, we strain and drain again. We grind the corn again and add the water to form a homogeneous mass. Finally we knead the resulting dough The tamale filling First of all we marinated the meat seasoned with garlic,

CHANGUA O CALDO CON HUEVO

The recipe of the changua of Bogota The changua with egg or changua bogotana is a very typical soup in Colombia. Especially popular in the Cundiboyacense Altiplano (Cundinamarca and Boyaca) and throughout the central Colombian zone, including Santanderes. Although the city where enjoys greater popularity is precisely in the capital, in Bogota. It can be taken at any time of the day, although the preferred time of day in Bogotá is at breakfast. Since it is also a dish with a high nutritional value that gives us energy for the rest of the day. It is one of the few typical Colombian dishes that is 100% original from the country. In fact it is thought that the word "changua" has a Chibcha origin. And it is also a very unusual development outside the Colombian borders. Ingredients of the changua The ingredients are very easy to find, in fact the normal thing is that we already have everything we need in our pantry: A cup of water Two cups of milk F

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TAMAL VALLUNO

The tamal valluno is one of the many variants of Colombian tamal, one of the most demanded dishes of Colombian cuisine. Ingredients To make 20 tamales we will need: Maize dough for tamales, two kilos Several banana leaves Pork, three pounds Thigh or chicken drumstick, about 20 dams Long onion, about three pounds A head of garlic chili pepper A paprika Oregano, thyme, salt, cumin, pepper, saffron and some more seasoning if we want Pea half pound One kilo of peeled and chopped tomatoes Half a pound of carrot Ten pounds of brown potatoes How to prepare dough for tamales? First we must put the corn to soak for three days, making a change of water every day. Drain the water and grind the corn We cook the corn for two hours, wait until it softens, we strain and drain again. We grind the corn again and add the water to form a homogeneous mass. Finally we knead the resulting dough The tamale filling First of all we marinated the meat seasoned with garlic,

YOUR FAMILY WILL BE SURPRISED WITH THIS RICH RECIPE OF MEAT TO THE LLANERA

CARNE A LA LLANERA The veal a la llanera is the typical dish par excellence of the llano. Ingredients 1 year old calf Salt Condiments Beer Preparation Take the most characteristic dams of the calf such as the bear, the ray, the ribs, the heron, the breasts, the loins, the black pulp, the entreverao, among others. Prepare the bonfire in advance with the goal of having more embers than fire. Sasone each of these dams with salt and condiments and skewered in wooden or iron chuzos. Put the meat (the chuzos) on a low heat, separated from each other without stoking the fire so as not to burn or snatch the meat. Bathe the meats with beer and voleteelas so that they are cooked completely Take it out of the fire and the mamona is ready to serve on the plates.

CHANGUA O CALDO CON HUEVO

The recipe of the changua of Bogota The changua with egg or changua bogotana is a very typical soup in Colombia. Especially popular in the Cundiboyacense Altiplano (Cundinamarca and Boyaca) and throughout the central Colombian zone, including Santanderes. Although the city where enjoys greater popularity is precisely in the capital, in Bogota. It can be taken at any time of the day, although the preferred time of day in Bogotá is at breakfast. Since it is also a dish with a high nutritional value that gives us energy for the rest of the day. It is one of the few typical Colombian dishes that is 100% original from the country. In fact it is thought that the word "changua" has a Chibcha origin. And it is also a very unusual development outside the Colombian borders. Ingredients of the changua The ingredients are very easy to find, in fact the normal thing is that we already have everything we need in our pantry: A cup of water Two cups of milk F

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