Bandeja Paisa Completa
Colombia's iconic plated feast of seasoned ground beef, crispy chorizo, fried egg, and beans served over rice with avocado and arepas. A satisfying one-plate meal celebrating humble ingredients cooked with technique.
- Total time
- 45 min
- Servings
- 2
- Calories
- 742
- Protein
- 34g
Ingredients
- ½ lb ground beef
- ¼ lb chorizo sausage, casing removed
- 1.5 cups cooked white rice
- 1 can (15 oz) red kidney beans, canned
- 2 whole eggs
- 1 whole ripe avocado
- 1 cup corn flour (masa)
- 4 tablespoons olive oil
- 1 pinch salt and pepper
Instructions
- 1
Fill a small pot with 2 cups water and bring to a boil over high heat, about 5 minutes, while you prepare the arepa dough.
- 2
Measure 1 cup corn flour into a bowl, add 0.5 teaspoon salt, then slowly pour in 1 cup of the boiling water while stirring with a wooden spoon until a thick, smooth dough forms.
- 3
Let the dough cool for 2 minutes until it's cool enough to handle but still warm, then divide it in half and pat each portion into a flat disk about 3 inches wide and 0.5 inches thick.
- 4
Cut the avocado in half lengthwise around the pit, twist the halves apart, scoop out the pit, and slice each half crosswise into 0.5-inch-wide wedges while still in the skin.
- 5
Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Add the 2 arepa disks to the skillet and cook without moving them for 4 minutes until the bottom is golden brown and crispy like a golden pancake.
- 7
Flip each arepa and cook the other side for 3 minutes until equally golden brown, then slide them onto a plate.
- 8
Add 1 tablespoon olive oil to the same skillet over medium-high heat, then add the chorizo and break it into small crumbles with a wooden spoon as it cooks for 4 minutes until the edges are dark brown.
- 9
Push the cooked chorizo to one side of the skillet, add the ground beef to the empty side, and break it apart with the wooden spoon as it cooks for 5 minutes until no pink remains.
- 10
Stir the chorizo and beef together, add 0.5 teaspoon salt and a pinch of pepper, then remove the skillet from heat.
- 11
Pour the kidney beans (with liquid) into a small saucepan and place it over medium heat, stirring occasionally, for 3 minutes until heated through.
- 12
Add 1 tablespoon olive oil to the same 12-inch skillet over medium-high heat until shimmering, about 60 seconds.
- 13
Crack both eggs into the skillet and cook without moving for 3 minutes until the whites are opaque and set but the yolks still jiggle slightly when the pan is shaken.
- 14
Divide the cooked rice between two large plates, mounding it in the center of each.
- 15
Top each rice mound with half of the cooked ground beef and chorizo mixture, placing it to one side of the rice.
- 16
Add half of the warm kidney beans to the other side of the rice on each plate, spooning some of the cooking liquid over them.
- 17
Slide one fried egg onto the center top of each plate, positioning it over the rice.
- 18
Arrange the avocado wedges upright in a small cluster on each plate, then place one warm arepa on the edge.
Tools you’ll need
- small pot
- wooden spoon
- cutting board
- chef's knife
- 12-inch skillet
- small saucepan
- large plates
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