Prep 10 mins
Cook 30 mins
This is served in Colombian restaurants as part of their "Mountain Platter" or "Bandeja Paisa". It is usually served with a fried egg on top, rice and beans, slice avocado, sweet fried plantains, corn cake and pork rinds (chiccharone).
- 2 tablespoons vegetable oil
- 1⁄2 cup onion, diced
- 5 jalapeno peppers, seeded and minced
- 1 lb ground beef
- 2 medium tomatoes, seeded and minced
- 2 garlic cloves, minced
- 2 teaspoons beef bouillon
- salt and pepper
- Saute onion in oil in a large skillet over medium low heat until translucent. Add jalapeno and cook about 10 minutes more. Remove onion and peppers and set aside.
- Raise heat to medium and quickly brown ground beef. Drain off fat and return onions and peppers. Add tomatoes, garlic, bouillon, salt and pepper to taste.
- Saute over low heat for 15 minutes.
- This can also be prepared using beef broth rather than the bouillon. You would add it at the same time, just cook until desired consistency.
I really wanted to like this recipe. I love Cuban food and wanted to try something from Columbia. I followed the recipe exactly with one exception. I only used three jalapenos. The heat was fine and I could have added two more. My problem with the recipe is that it lacks flavor.
This is very good but I have a variation. Instead of using ground beef, I buy (or make myself), shaved steak. To make yourself, buy an inexpensive steak. Chill it in a freezer until it is stiff (about an hour). Slice it into thin strips. Finally, pound the strops with a kitchen mallet so that they are paper thin.
This is a wonderful recipe. I've made it twice so far. Both times the ingredients I used were a little different, depending on what I had on hand. Using spicier or milder peppers, fresh tomatoes or Rotel, even adding some cilantro with the tomatoes, it was delicious each way. We ate this on tortillas. Thank you for sharing.