Category
Snacks
7 recipes
SnacksColombian Empanadas, the Crispy Corn Empanadas of Cali
Colombian empanadas the Cali way: yellow masarepa shells filled with shredded flank steak and yellow potato, fried at 350°F until they shatter. Ready in 150 minutes for 20. US swaps, why they burst in the oil and how to freeze them unfried.
SnacksColombian Patacones with Hogao, Twice-Fried Green Plantains
Colombian patacones are tostones with a job to do, fried twice at 330 and 355 °F and topped with hogao, a scallion and tomato sauce cooked for 20 minutes. Why the plantain must be green, two oil temperatures, US swaps and a 45-minute plan.
SnacksPan de Jamón, Venezuelan Christmas Ham Bread
Venezuelan pan de jamón: an enriched dough rolled around ham, bacon, raisins and green olives, baked at 356 °F. The filling ceiling that keeps the seam closed, US ingredient swaps and how to freeze it.
SnacksTostones, Twice-Fried Plantains with Garlic Salt Water
Caribbean tostones are twice-fried green plantains dipped in garlic salt water between the fries, which is the step that seasons them past the surface. How thick to press them and how the islands differ from the mainland.
SnacksEmpanadas de Pipián, Colombian Peanut and Potato Empanadas
Empanadas de pipián from Popayán are filled with yellow potato, ground toasted peanut and hogao, fried in four minutes and eaten with a peanut ají. Why the peanut defines them, and why the filling has to go in cold.
SnacksColombian Carimañolas, Cassava Fritters With Beef
Carimañolas from Colombia's Caribbean coast: boiled cassava mashed while hot, stuffed with seasoned ground beef and fried at 350 °F. Why the dough must be mashed hot, which cassava to buy and how to freeze them.
SnacksAborrajados, Colombian Cheese-Stuffed Plantains
Aborrajados from Colombia's Valle del Cauca: blackened ripe plantain fried, flattened, stuffed with cheese, battered and fried again. How ripe the plantain must be, which cheese holds and the 5-minute chill that stops leaks.