So, Saturday night we had the family over to celebrate N's birthday. It was a weekend of celebration for N. I love to take any opportunity to teach my children their hispanic heritage - so I decided to celebrate N's b-day with some good old Columbian Food. I made Arepas, Sancocho w/ Aji and Patacones. It was awesome! Sancocho is a soup that is stacked with lots of yummies. Here are the recipes in case any of you ever want to try some good authentic Columbian food:
Sancocho with Aji:
For the aji:
1 cup fresh cilantro leaves, finely chopped
8 scallions, white and light green part only, finely chopped
1/2 small Scotch bonnet or habanero pepper, seeded and finely chopped
1 tablespoon finely chopped white onion
2 teaspoons fresh lime juice (about 1/2 lime)
3/4 cup water
1 small plum tomato, cored and finely chopped, optional
Salt For the soup:
3 tablespoons olive oil
2 large yellow onions, finely chopped
3 garlic cloves, finely minced
2 large tomatoes, cored, peeled, seeded and chopped
3 bay leaves
1 tablespoon finely chopped fresh thyme leaves
2 pounds chicken thighs, skin and excess fat removed
2 pounds beef flanken ribs (also called cross-cut ribs)
2 green plantains, peeled and cut into 2-inch long pieces
2 ripe plantains, peeled and cut into 2 inch long pieces
1 large bunch fresh cilantro, stems tied together with kitchen twine
14 cups chicken broth, homemade or canned low-sodium broth
1 1/2 pounds small red or white potatoes, peeled
3 cups diced pumpkin or butternut squash
10 (2-inch) long pieces frozen yucca
4 ears of corn, husked and quartered
White rice, for serving, optional
1 medium Hass avocado, halved, seeded, peeled and sliced for serving, optional
Arepas or tortillas, for serving, optional
For the aji:
Place the cilantro, scallions, chiles, onions, lime juice and 3/4 cup water in a small glass bowl or jar with a tight fitting lid. Add the tomato if using, season with salt, to taste, and stir all of the ingredients together. Cover and set the aji aside at room temperature for several hours to allow the flavors to release into the liquid, then refrigerate until serving.
For the sancocho: Heat the oil in a large stockpot over medium heat for 1 minute. Add the onions and garlic and cook until they're soft and transparent, about 5 minutes, stirring occasionally. Add the tomatoes, bay leaves, and thyme and continue to cook 5 more minutes. Add the chicken and the beef ribs and cook until the tomatoes have disintegrated, about 15 minutes, stirring occasionally and skimming the foam from the top of the broth when necessary. Add the green plantains, cilantro, and chicken stock and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the plantains are tender, 30 minutes.
Using a slotted spoon, remove the chicken from the pot and set it aside. Add the potatoes, pumpkin, ripe plantains, yucca and corn and simmer, uncovered, until both are tender, about 20 minutes. Remove the cilantro and the bay leaves and return the chicken to the pot to re-heat it. To serve, arrange a piece of chicken, some beef, plantains, and a few pieces of yucca and potatoes on each plate. Serve the broth in a small bowl, and the aji sauce on the side, along with a bowl of rice, corn, some avocados and arepas or tortillas on separate plates
Patacones:
2 green plantains
1 cup vegetable oil, plus more if necessary
Salt
Cut off the ends of the plantains and then carefully cut a slit down the length of the skin without cutting into the plantain itself. Using a wooden spoon, pry up the edges of the peel and pull off the skin. Once the peel is removed cut the plantain crosswise into 3 or 4 pieces, each about 2 to 3 inches long. Heat the oil in a medium skillet over high heat until it shimmers, about 3 minutes. Add the plantains and fry them until they turn golden on all sides, about 3 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain, then place between 2 sheets of parchment paper. Reduce the heat to medium.
Flatten the plantains by pressing down on them with a heavy-bottomed pan. Return 1/2 of the flattened plantains to the oil and re-fry until deep golden on both sides, about 4 to 6 minutes. Transfer back to the paper towel-lined plate to drain and repeat with the remaining flattened plantains. Sprinkle with salt and serve immediately.
Arepas
1- 2 lb. bag of P.A.N. Cornmeal 6 C Water 2 Tbsp. Salt 5 Tbsp. Grated Parmesan Cheese Shredded Cheese – Monterey Jack or Mozzarella 18 Pats of Butter Pam Cooking Spray Pour P.A.N. into a deep pan, add salt and parmesan cheese, and mix together. Add water and knead until smooth. Once smooth, roll a handful of dough together into approx. a 3 ½” ball. Spray two soft, flimsy cutting boards with Pam, place the ball in between the two greased boards and press down to ½” thickness (be sure not to press too hard, must be a thick so that cheese can be added). Remove from cutting boards and hold in palm of hand and clean up edges with fingers from other hand. Set the grill to Medium heat and spray with Pam. Place the arepas at least 2” apart. Cook each side until brown and toasted. Remove from grill, hold with a paper towel, take a sharp steak knife and slice open about 2” and swish knife from side to side to create a pocket for the cheese. Add the butter first, if using mozzarellas, then stuff with cheese, squeeze to close the pocket and return to grill on top grille to melt the cheese. Yields approx. 18 Arepas
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