Bandeja Paisa (Gluten-Free)

Instructions

1. 1In a 30.48 cm skillet, heat 1 tablespoon of the olive oil over medium heat (176.7°C / 175°C). Add the 1/2 cup of onion, finely chopped, and the 2 cloves of garlic, minced. Cook for 5 minutes, stirring occasionally, until the onion is translucent and the garlic is fragrant.
2. 2Add the about 450 g of ground beef to the skillet. Cook for 8-10 minutes, using a spoon to break it into small pieces, until the beef is fully browned and no pink remains. Carefully drain any excess fat from the skillet.
3. 3Stir in the 2 tablespoons of tomato paste, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cumin. Cook for 1 minute, stirring constantly, until the spices become fragrant.
4. 4Stir the 1 teaspoon of salt and 1/2 teaspoon of black pepper into the ground beef mixture. Reduce the heat to low and let the beef simmer gently while you prepare the plantains and eggs.
5. 5In a separate non-stick skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat (190.6°C / 190°C). Slice the 2 large plantains into 1.27 cm thick rounds. Fry the plantain rounds for 3-4 minutes per side, until they are golden brown and tender. Remove the plantains from the skillet and set aside on a plate lined with paper towels.
6. 6In the same non-stick skillet, fry the 4 large eggs, one at a time or in batches, until the whites are set and the yolks are still runny, about 2-3 minutes. Remove the eggs from the skillet and set aside.
7. 7To assemble each of the 4 plates, divide the 2 cups of white rice evenly among them. Top each portion of rice with an equal amount of the seasoned ground beef mixture, followed by 1/2 cup of the cooked red beans. Arrange the fried plantain slices and slices from the 1 large avocado, cut into 0.635 cm thick slices, alongside the other components. Finally, place one fried egg on top of each plate and serve immediately.

Related Guides