Hello everyone! Today we bring you a recipe that captures the essence of Boyacá in Colombia: the traditional Boyacense cooked . If you love Colombian cuisine like us, or you are simply looking for new culinary experiences, this recipe will fascinate you.
We are going to see step by step how to prepare this emblematic dish, with a touch of humor and a lot of love , because the kitchen is also to enjoy it.
About the Boyacense cooked
Before immersing ourselves in preparation, let's make a small trip through history. The Boyacense cooked has its roots in the peasant cuisine of Boyacá, a region rich in agricultural and livestock traditions.
- This dish was prepared in rural homes with local ingredients , which gives it its authentic and unmistakable character.
Boyacá is a culture land, where the tubers and legumes that are the basis of this cooked have been sown for centuries. Creole potatoes , beans , chugas , cubios , peas and mazorcas are combined with beef and pork to create a symphony of flavors that comforts the soul.
Regions and culture: the essence of Boyacense cooked
The Boyacense cooked is a reflection of the cultural and gastronomic wealth of Boyacá, located in the Cundiboyacense Altiplano of Colombia. This region is known for its cold climate and inspires dishes that are as nutritious as comforting.
- Altiplano Cundiboyacense : famous for its agricultural production, especially potatoes , pacua , cubios and beans . These fertile lands allow the diversity of ingredients in the cooked.
- Province of Sugamuxi : also known as the province of Sol, here the peasant markets offer fresh and local ingredients, essential for an authentic cooked.
- Province of Tundama : Known for its livestock tradition, it brings the best beef and pork meats that enrich the Cooked Boyacense .
- Márquez Province : Home of the historic Villa de Leyva, known for its fresh, fundamental products market to maintain the authenticity of the dish.
Key Cooked Cooking Ingredients
- Creole and sabaneras potatoes : cultivated in the cold lands of Boyacá, provide the characteristic texture and flavor of the cooked.
- Meats : beef and pork , typical of Boyacense livestock, are essential in this dish.
- Legumes : beans , peas and corn grown in the region, add nutrients and an unparalleled taste of cooked.
The gastronomic wealth of Boyacense cooked
The Boyacense cooked is not just a dish, it is a living representation of peasant life and family traditions in Boyacá. Recipes are transmitted from generation to generation, preserving the authenticity and cultural value of the cooked.
In addition, the use of fresh and local ingredients reflects the deep respect for the land and work of the peasants. It is one of the aspects that stand out in Colombian cuisine , of course among many other things.
Tips for preparing a Cooked Boyacense impeccable
- Select the potatoes well : Be sure to wear fresh and good quality potatoes. Creole and sabaneras potatoes are essential to achieve authentic texture and flavor.
- Do not skimp in meat : the combination of beef and pork is key. The pork rib adds a deep flavor, while beef provides its succulent touch.
- Season to the point : adjust salt and condiments to taste. You can intensify the flavor with garlic or onion.
- Slow and loving cooking : do not hurry the cooked. The key is to cook it over low heat, allowing all ingredients to absorb flavors.
- Accompany with chili and avocado : a good Boyacense cooked is complemented wonderfully with a homemade pepper avocado slices .
Alternative versions of the Boyacense cooked
Although the traditional Boyacense cooked is unmatched, there are some variations that you can try:
- Vegetarian : For a meatless version, the amount of tubers and legumes and adds more vegetables such as carrots and cabbage.
- With chicken chicken pieces can be an interesting option, especially if you are looking for a lighter alternative.
- With cassava and banana : some chefs in Boyacá add cassava and green banana to give it a different texture and enrich the taste.
Before starting with the traditional Boyacense cooked recipe
Making a traditional Boyacense cooked is a wonderful experience that connects with Colombian culture and allows us to enjoy a meal full of flavor and tradition. I hope this guide has been useful to you and you are encouraged to prepare this delicious dish at home. If you want Colombian recipes marathons, we leave you here a paisa tray that is a really unmissable dish.
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Boyacense cooked recipe
Yield: 6 portions
Preparation time: 1 HS 30 minutes
Ingredients:
- 250 grams of pork rib
- 1 sausage cut into large pieces
- 250 grams of beef (chest or skirt)
- 1 chicken breast
- 3 Creole potatoes peeled and cut into large pieces
- 2 corn cobs cut into pieces
- 2 carrots peeled and cut into pieces
- 1 green banana peeled and cut into medium pieces
- 1 cup of peas
- 1 cup of beans
- 1 cup of beans
- ½ kilo of Ibias
- ½ kilo of cubios
- 1 finely chopped white onion
- 2 finely chopped garlic cloves
- 1 bay leaf
- Salt to taste
- Chopped fresh coriander and chili to taste (optional)
Cooked Boyacense step by step:
- In a large pot, place pork ribs, sausage and beef. Cover with enough water so that the meats are completely submerged, add a bay leaf and salt to taste. Bring to a boil, despair the surface and then lower the heat. Cook over medium heat for 30-40 minutes until the meats are tender.
- Add the chicken breast to the pot and cook until it is well cooked, approximately 15-20 minutes. Remove the meat and chicken from the pot, reserving them on a separate plate to crumble later.
- In the same pot, add the Creole potatoes, carrots, corn, peas, beans, beans, ibias, cubios, garlic and chopped onion. Cook over medium heat until potatoes and carrots are tender, approximately 20 minutes.
- While vegetables cook, crumble meat and chicken in small pieces.
- In the middle of the cooking of the vegetables, add the pieces of green banana to the pot so that they do not get rid of. Continue cooking until all ingredients are tender.
- Once the potatoes, carrots and other vegetables are cooked, add the shredded meat to the pot and cook for 10 more minutes to integrate the flavors. Try and adjust the season with salt.
- Serve hot cooked in deep dishes. If you want, you can sprinkle chopped fresh coriander and add chili to taste for a spicy touch. In addition, you can prepare a simple stew with onion, garlic, and tomato, and add it over the time of serving.
