TYPICAL COLOMBIAN FOOD

Mazamorra Chiquita

 

This dish is typical of the region Cundiboyacense. Here you can learn step by step preparation and ingredients you need to elaborate:

8 to 10 servings Ingredients:

Water

1 pound of precooked often

1 pound chopped murillo

1 pound ground pork

1 pound chopped beef ribs

½ pound of green peas

½ pound of beans

½ pound chopped cubios

¼ pound of diced turnips

½ pound potatoes, peeled and chopped pastusa

1 pound small potatoes, peeled and savanna whole

½ pound small whole potatoes Creole

½ pound of corn Porvair

Marinade 4 garlic with scallions, salt and pepper to taste

Preparation:

Corn is ground and placed in water, stir and let settle, the bran that appears on the surface strip and repeat the procedure three times. Leave the corn in a clay pot with water and covered with a cloth for at least two days to ferment a bit, after which time we threw the water and let the dough aside.

Previously cooked in the pot  (PRESION) menudo and we have reserved also rib and cook murillo retaining the stock of these.

In the pot that we have to prepare the porridge, add enough water to about 8 to 10 servings and added onion, when it is hot meats incorporate their pre-cooked soups and often let cook for 10 minutes past This time we proceed to incorporate peas, turnips, cubios, carrots, beans, potatoes and leave for half an hour, during this time we are adding mass and stirring with a wooden spoon until thickened to the desired. When missing about 10 minutes to get the soup add the garlic and onion marinated in salt to taste leaving a few minutes to preserve the flavor.

Each dish is served with white rice, salt potatoes, roast beef and avocado.