Bandeja Paisa (Colombian Platter - Gluten Free)

Instructions

1. 1Place the 4 cups of cooked red beans and 4 cups of cooked white rice into separate serving bowls.
2. 2In a large skillet over medium-high heat (204.4°C / 200°C), cook the about 450 g of seasoned ground beef until it is browned and no pink remains, about 5-7 minutes. Drain off any excess fat and set aside.
3. 3In the same skillet, cook the about 450 g of cooked chicharrón (pork belly) over medium-high heat (204.4°C / 200°C) until it is crispy and golden brown, about 5-10 minutes. Remove from skillet and set aside.
4. 4Heat a separate skillet over medium heat (176.7°C / 175°C). Fry the 4 large eggs until the whites are set and the yolks are cooked to your preference, about 3-5 minutes.
5. 5In a dry skillet or on a griddle over medium-high heat (204.4°C / 200°C), grill or pan-fry the 4 large arepas until they are golden brown on both sides, about 3-4 minutes per side.
6. 6Arrange all the prepared components on a large platter: spoon the 4 cups of red beans and 4 cups of white rice onto the platter, add the 2 large sliced avocados, the 4 large fried sweet plantains, the cooked about 450 g ground beef, the crispy about 450 g chicharrón, one 1 fried egg per serving, and one 1 arepa per serving.
7. 7Serve the Bandeja Paisa immediately.