This is marinated skirt steak that is cooked in sauce. In Colombia this is eaten by many families every week (my husband had it every Wednesday). Serve it with white rice and beans, avocado, and an arepa or corn cake. The recipe makes more hogao than is needed. Just drop the leftovers into your beans!
This is a recipe for Venezuelan or Colombian style chicken tamales. These are unlike Mexican tamales since they are wrapped in banana leaves rather than corn husks. If you absolutely cannot find banana leaves (I buy them frozen sometimes and always find them in a Latino market) you can just use aluminum foil to make the packets. That would be a pity, though, because the banana leaves impart their flavor to these in a most appealing way. These are really easy, but a little tedious to make. The tendency is to make them too big, so curb your enthusiasm! Pun intended.
This is served in Colombian restaurants as part of their “Mountain Platter” or Bandeja Paisa. It is served with rice and beans, fried pork rinds (chicharone), fried sweet plantains, a slice of avocado, corn cake and a fried egg on top. Gotta be every Colombian’s favorite. Continue reading