Bunuelos

Ingredients:

• 8 oz tofutti cream cheese
• 2 tablespoons dark brown sugar
• 1 cup + 2 tablespoons cornstarch
• generous pinch salt
• 2 egg yolks
• 1/4 cup sugar
• 2 teaspoons cinnamon
• Oil for frying, enough to fill a pot 3 inches deep.

Method:

1. Heat the oil to 300.
2. Combine the first five ingredients in a mixing bowl. Roll the batter into one inch balls. The batter is very soft but it should be possible to roll it into balls using damp hands. If it is still too sticky add an additional tablespoon of cornstarch. Combine the cinnamon and sugar in a small bowl.
3. Drop the balls into the oil. Make sure not to put too many in at a time or the oil will cool off too much. Fry them for 2-3 minutes, or until they all have been floating on the surface for at least a minute. Increase the temperature to 350 and fry a minute or two more, until they are golden brown. Drain the bunuelos and transfer them to a paper towel lined plate. Let them cool for a minute and then, while they are still hot, toss them in the cinnamon sugar.

more: http://www.couldntbeparve.com/2011/12/bunuelos/

Bandeja Paisa

Ingredients:

• 2 teaspoons olive oil
• 1 lb cargamento beans (or red kidney beans)
• 1 small onion, finely chopped
• 1 small carrot, finely grated
• 3 garlic cloves, finely chopped
• ½ teaspoon cumin
• Piece of salt pork
• Salt and pepper to taste

Procedure:

1. Add olive oil to a large pot and turn heat to medium. Add onion, carrot, garlic, and cumin. Cover and cook until vegetables soften, about 5 minutes.
2. Add beans with soaking water. Water should cover beans by about one inch.
3. Cook over medium low heat. Once beans start to soften, add salt. Cook until beans reach the consistency you desire.
4. Carne en polvo

Ingredients:

• 1 to 2 tablespoons olive oil
• 1 lb ground beef
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon coriander
• ½ small onion, chopped
• 6 cloves garlic, chopped
• 1 large plum tomato, chopped
• 2 tablespoons chopped cilantro, chopped
• Salt and pepper to taste

Procedure:

1. Heat the oil in a large skillet over medium high heat. Add the beef, garlic powder, onion powder, coriander, chopped onion, and chopped garlic cloves. Season with salt and pepper. Cook until the beef is browned. Add the tomato and cilantro and cook for another 5 minutes. Let cool slightly. Place the mixture in a food processor and pulse until it turns into fine crumbs. Don’t process for too long, you don’t want to end up with a paste. Re-heat before serving.
2. Serve the beans, arepa, and carne en polvo with white rice, fried plantain slices, fried pork belly, and avocado. The bandeja paisa is traditionally served with a fried egg on top, I skipped the fried egg this time. Buen provecho!

more: http://onevanillabean.com/2012/03/02/bandeja-paisa/