Colombia has a bad rap for its long history of violence and drugs which puts it at the bottom of the list of potential holiday destinations. In reality its culture and food are as interesting as any other Latin American country and has even produced its own brand of talent, the likes of Gabriel Garcia Marquez, John Leguizamo and Shakira. Best known for its coffee, Colombian cuisine also has a fairly large repertoire of dishes to pick from. Today I picked a Colombian Sobrebarriga, flank steak and a side of Papas Chorreadas. 
The steaks( fat untrimmed) were placed in the bottom of the pot along with onion and tomato wedges,carrot,garlic, bayleaf, oregano, parsley and thyme. Left over chicken broth was used to cover all the ingredients and it was left simmering for a couple of hours. (I stuck mine in the oven). Once tender and cooked through, the steaks were removed, patted dry on paper towels, slathered with butter and tossed in fresh breadcrumbs. They were then stuck under the broiler till crisp and golden. The meat fell apart even as I served it, and the flavors were all there.
The Papas Chorreadas is a potato salad that goes hand-in-hand with the Sobrebarriga. Red potatoes are cooked and cut into halves. A mixture of tomatoes and onions is sauteed with salt pepper and a dash of paprika. Queso blanco and milk are added in and this wonderfully cheesy gooey mess is poured over the potatoes. This topping, I guess is what gives this dish it's identity.
Next stop: Peru.... 
No comments:
Post a Comment