Bandeja Paisa (Dairy-Free, Egg-Free)

Ingredients

• 2 cups Cooked white rice
• 2 cups Cooked red beans (frijoles)
• about 450 g Ground beef
• 2 ripe Plantains
• 1 medium Avocado
• 4 links Chorizo
• 2 tbsp Vegetable oil
• 1/2 medium Onion
• 2 cloves Garlic
• about 450 g Chicharron (pork belly)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place 2 tablespoons of vegetable oil in a 30.48 cm skillet over medium-high heat (190.6°C / 190°C). Add the 2 ripe plantains, sliced into 1.27 cm thick rounds, and fry for 3-4 minutes per side, until golden brown and caramelized. Remove from the skillet and set aside.
2. 2Add the about 450 g ground beef to the same 30.48 cm skillet used for the plantains, breaking it up with a spoon. Cook over medium-high heat (190.6°C / 190°C) for 8-10 minutes, until browned. Drain off any excess fat and set the ground beef aside.
3. 3Place the 4 links of chorizo in a separate skillet over medium heat (176.7°C / 175°C). Cook for 8-12 minutes, turning occasionally, until cooked through and slightly crispy. Remove from the skillet and set aside.
4. 4Place the about 450 g chicharron in a large, heavy-bottomed skillet or baking dish. Cook in an oven preheated to about 205°C (200°C) for 15-20 minutes, or pan-fry over medium heat (about 175°C / 175°C) for 10-15 minutes, turning frequently, until crispy. Drain on paper towels and set aside.
5. 5Dice the 1/2 medium onion and 2 cloves garlic. Add them to a clean skillet with a drizzle of vegetable oil over medium heat (176.7°C / 175°C). Sauté for 3-5 minutes, until the onion is translucent.
6. 6Slice the 1 medium avocado. Arrange the 2 cups cooked white rice, 2 cups cooked red beans, seasoned ground beef, fried plantains, sliced avocado, cooked chorizo, and crispy chicharron on two plates to create the Bandeja Paisa.

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