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Image of bandeja paisa (Colombian-style platter)

Beef

Pork

Ingredients

Steps

Nutritional information

Bandeja Paisa (Colombian-Style Platter)

Prepare <a href="https://wpvip.publix.com/spanish-en/recipe/colombian-style-powdered-beef/" target="_blank" rel="noreferrer noopener">Colombian-Style Powdered Beef</a>, <a href="https://wpvip.publix.com/spanish-en/recipe/colombian-style-red-beans/" target="_blank" rel="noreferrer noopener">Colombian-Style Red Beans</a>, <a href="https://wpvip.publix.com/spanish-en/recipe/hogao/" target="_blank" rel="noreferrer noopener">Hogao (Colombian-Style Salsa)</a>, <a href="https://wpvip.publix.com/spanish-en/recipe/colombian-style-arepas/" target="_blank" rel="noreferrer noopener">Colombian-Style Arepas</a>, <a href="https://wpvip.publix.com/spanish-en/recipe/colombian-style-chicharrones/" target="_blank" rel="noreferrer noopener">Colombian-Style Chicharrónes</a>, and <a href="https://wpvip.publix.com/spanish-en/recipe/platanos-maduros/" target="_blank" rel="noreferrer noopener">Platanos Maduros</a> following recipe instructions.

Cook rice and chorizo following package instructions. Fry eggs, cut limes into 4 wedges each, and quarter avocados. Assemble each platter with equal portions of each recipe, 1 link chorizo, 1 fried egg, 1 lime wedge, and 1/4 avocado; serve.

Pork Carnitas Tamales with Chipotle Crema Steps

Tamale Dough Steps

Pork Carnitas Tamales with Chipotle Crema

Submerge corn husks in hot water and soak 30 minutes. Chop onion and garlic. Cut pork into 1-inch cubes (wash hands).

Preheat large stockpot on medium-high 2–3 minutes. Place oil in pot; add onions and garlic. Cook 2–3 minutes, stirring often, until onions are tender. Reduce heat to low; add pork, salt, pepper, stock, cumin, red pepper, and allspice. Cover and simmer 2 hours, stirring occasionally, until pork is 190°F (for shreddable). Shred pork, return to pot, and mix well.

Meanwhile, combine crema Mexicana and pepper sauce until blended; chill until ready to serve.

Drain corn husks. Place ⅓ cup tamale dough in center of smooth side of corn husk (or nonstick side of foil). Spread evenly, leaving 1-inch border around edges.

Place ¼ cup pork mixture in center of tamale dough, then roll up like a burrito. (Use strips of corn husk or butcher's twine to tie tamales if desired.) Repeat with remaining tamale dough and pork mixture.

Place 3–4 inches water in steamer (or saucepan fitted with strainer or vegetable basket) and bring to a simmer. Arrange tamales seam-side down in steamer and cover tightly.

Steam 30–35 minutes (adding more water as needed) until tamales release easily from husks. Remove from steamer and let stand 5 minutes to cool. Remove cilantro leaves from stems (½ cup). Remove tamales from husks; top with chipotle crema and garnish with cilantro. Serve.

Image of Latin steak and onions with bacon tostones

Steak

Cooking sequence

Latin Steak and Onions - Prep

Bacon Tostones - Prep

Latin Steak and Onions - Steps

Bacon Tostones - Steps

Apron's advice

Latin Steak and Onions with Bacon Tostones

Prepare steaks and begin to marinate (5 minutes)

Let steaks marinate; cut onions and bacon for tostone recipe (30 minutes)

Complete steaks and tostones; serve (25 minutes)

Colombian-Style Red Beans

Chop tomato, onions, garlic, and cilantro coarsely; slice bacon (wash hands). Preheat large saucepan on medium 2–3 minutes. Add oil and bacon to pan; cook 7–9 minutes until bacon is crisp. Add onions, tomatoes, garlic, cumin, and sazon to pan. Cook 5–7 minutes, stirring occasionally, until vegetables soften. 

Drain and rinse beans. Add beans, sugar, stock, and bouillon cube to pan and bring to a simmer. Cook 18–20 minutes, stirring occasionally, until mixture thickens. Stir in cilantro and serve. 

image of Colombian-Style Powdered Beef recipe

Colombian-Style Powdered Beef

Slice green onions thinly. Place steak, green onions, cumin, garlic, 1 tablespoon oil, and salt in zip-top bag (wash hands); seal and massage to coat. Chill 2 hours (or overnight).

Place steak and marinade in medium saucepan and cover with water. Bring to a simmer and cook 85–95 minutes until meat is fork-tender and 145°F; set aside to cool. Meanwhile, chop tomatoes, yellow onion, bell pepper, and cilantro finely and juice limes (2 tablespoons).

Cut beef into 1-inch pieces, place in bowl of food processor, and pulse until finely chopped. Preheat large sauté pan on medium high 2–3 minutes; place remaining 1 tablespoon oil, tomatoes, yellow onions, bell peppers, and seasoning in pan. Cook 5–7 minutes, stirring occasionally, until vegetables soften. Stir in beef and cook 2–3 minutes until heated through. Stir in cilantro and lime juice; serve.

image of Pozole (Mexican-Style Stew) recipe

Pozole (Mexican-Style Stew)

Prepare broth. Cut onion in half and place in 4-quart stockpot. Add remaining broth ingredients and pour in enough water to cover; bring to a boil, then reduce heat to medium-low. Skim off any foam that forms on top. Cover and simmer 45 minutes or until pork is 145°F.

Remove pork from pot carefully. Let stand until cool enough to handle, then cut into 1-inch cubes. Strain and reserve broth (discarding solids).

Prepare soup. Drain and rinse hominy. Chop jalapeños, onion, and garlic coarsely, removing membranes and seeds from jalapeños, if desired.

Preheat same stockpot on medium 2–3 minutes. Place oil in pot, then add jalapeños, onions, and garlic. Cook 2–3 minutes, stirring occasionally, until vegetables begin to soften. Stir in chili powder, salt, oregano, and red pepper. Cook and stir 1 minute.

Stir pork, hominy, and green chilies into pan. Pour in enough reserved broth to cover (about 4 cups). Bring to a boil, then reduce heat to low. Cover and simmer 45–60 minutes until pork is tender, skimming off any fat that forms on top, if desired.

Meanwhile, cut limes into 4 wedges each, slice radishes thinly, and chop cilantro coarsely. Divide pozole among serving bowls. Top with cabbage, radishes, and cilantro; serve with lime wedges.

Image of arroz con pollo (chicken with rice)

Chicken

Arroz con Pollo (Chicken with Rice)

Chop onion and bell pepper coarsely. Place flour in shallow pan. Coat chicken with seasoning, then with flour, shaking off excess (wash hands).

Preheat oil in large, deep sauté pan on medium 2–3 minutes. Place chicken in pan (in batches). Cook 6–8 minutes, flipping occasionally, until browned. Remove from pan and repeat with remaining chicken.

Add onions and bell peppers to same pan; cook 2–3 minutes, stirring occasionally, until vegetables begin to soften. Stir in rice; cook 2–3 minutes, stirring occasionally, until rice becomes fragrant.

Stir in tomato paste and stock until blended. Nestle chicken into mixture. Bring to a boil, then reduce heat to low; cover and simmer 20 minutes. Remove pan from heat and let stand covered 5 minutes or until rice is tender and chicken is 165°F.

Chop cilantro coarsely (1/3 cup). Place chicken and rice on serving platter and sprinkle with cilantro. Serve.

Image of grilled tri-tip steak with chimichurri

Other preparation methods

Grilled Tri-Tip Steak with Chimichurri

Place in food processor bowl: cilantro, parsley, oil, vinegar, garlic, and 1/2 teaspoon seasoning; process until blended. 

Place 1 tablespoon mixture in bag. Season meat with remaining 1 teaspoon seasoning and place in bag; let stand 30 minutes (or overnight) to marinate, turning occasionally. 

Preheat grill. Place meat on grill and cover (discard marinade); grill 18–20 minutes, turning often, and until meat is 145°F (for medium). 

Beans

Red Beans with Chorizo

Rinse beans. Place in large bowl and cover with water by 2 inches. Cover and soak overnight; drain.

Halve 1 onion and place in 4-quart stockpot. Add beans, 15 cloves garlic, and salt. Cover with water by 2 inches, bring to a boil, and reduce heat to medium-low. Simmer 1 1/2–2 hours until beans are tender; remove onion halves and discard.

Meanwhile, chop remaining onion and 5 cloves garlic coarsely. Remove seeds from tomato and chop coarsely. Remove casing from chorizo, slice in half lengthwise, and cut into 1/2-inch-thick slices.

Heat oil in large sauté pan on medium 2–3 minutes. Add onions, garlic, and chorizo. Cook 4–5 minutes, stirring occasionally, until onions are tender.

Stir in tomatoes, cumin, and chili powder. Cook 4–5 minutes until tomatoes begin to break down. Stir vegetable mixture into beans. Simmer 15–20 minutes; sprinkle with cilantro, if using, and serve.