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Bunuelos Colombianos
Bunuelos Colombianos
Bunuelos are kinda like a cross between a donut hole and cheese fritter. Cornstarch and cassava flour are used as the base. Traditionally bunuelos are made with a hard white Colombian cheese called queso costeno. You most likely won’t find this cheese anywhere, so feta and queso fresco are a suitable substitute. The dough is fried in oil, creating a light and crisp exterior with a sweet and salty, almost chewy interior; partially from the cassava flour and cheeses. Serve the bunuelos with a cup of coffee in the morning.
Equipment
- cookie dropper
Ingredients
- 3/4 cup cornstarch
- 1/4 cup cassava flour
- 1 cup feta cheese finely crumbled
- 1/2 cup queso fresco finely crumbled
- 2 large eggs beaten
- 2 tbsp sugar
- 1 tbsp milk
- 1/4 tsp baking powder
- 1 pinch salt
- vegetable oil for frying
Instructions
- Mix all of the ingredients together until a thick dough forms.
- Heat up 3” of oil in a pot over medium high heat. Using a cookie dropper, drop balls of the dough in the oil, making sure not to overcrowd.
- Fry for 2-3 minutes a side until golden brown.
- Drain the grease on paper towel.
Garlic Chive Stir Fry
Garlic Chive Stir Fry
Garlic chive stir fry is a typical Taiwanese home style dish. If you haven’t eaten garlic chives before, you’re missing out. They’re like a cross between green onions and regular chives, with the bite of a green bean. Plus they have a garlicky flavor. This simple stir fry comes together quickly in 10 minutes for about $6; enough for 4 servings. If you don’t eat pork, you can substitute ground beef, chicken, turkey, and even crumbled tofu.
Servings: 4
Ingredients
- 3 tbsp vegetable oil
- 1 lb ground pork
- 3 tsp shaoxing cooking wine
- 3 tbsp light soy sauce
- 1/2 tsp sugar
- 1 tbsp ginger minced
- 2 tbsp garlic minced
- 1/4 cup fermented black beans soaked and rinsed
- 1 small red bell pepper diced
- 1 lb garlic chives cut into 2” pieces
- 1 tsp sesame oil
Instructions
- Heat up 1 tbsp of cooking oil in a large sauté pan or wok over medium high heat. Add in the ground pork.
- Cook for 6 minutes until completely browned. Stir in the cooking wine, 1 tbsp of soy sauce, and the sugar. Remove from the pan and set aside.
- Heat up the rest of the cooking oil. Sauté the ginger and garlic for a minute.
- Add in the fermented black beans and cook for another minute.
- Add in the red bell pepper. Turn the heat up to high and cook for 1 minute.
- Add in the garlic chives and ground pork. Sauté for 1 minute.
- Season with the rest of the soy sauce and sesame oil. Turn off the heat.
Spaghetti con Pollo y Salsa Criolla
Spaghetti con Pollo y Salsa Criolla
There’s obviously a huge Italian influence in this pasta recipe. Spaghetti with chicken in criolla sauce is a commonly eaten at dinner tables all over Colombia. The sauce consists of onion, garlic, tomatoes, and bell peppers sautéed then tossed with chicken and pasta. Instead of finishing it off with parmesan, queso fresco is crumbled over the top.
Ingredients
- 1 lb dried spaghetti noodles
- 1/2 cup chicken stock
- 1 lb boneless skinless chicken thighs cut into small pieces
- 2 tbsp olive oil
- 1/2 cup fresh basil
Salsa Criolla
- 2 tbsp olive oil
- 1 small onion finely chopped
- 3 garlic cloves minced
- 4 roma tomatoes chopped
- 1 small green bell pepper chopped
- 1 small red bell pepper chopped
- 1 tsp thyme
- 1 tsp ground cumin
- 1 tsp oregano
- salt and pepper to taste
Garnish
- queso fresco crumbled
Instructions
- Heat up 2 tbsp of olive oil in a large saucepan over medium high heat. Sauté the chicken until it’s cooked through; about 8 minutes. Remove from the pan.
- Add another 2 tbsp of oil to the pan. Sauté all of the salsa criolla ingredients for 15 minutes.
- While the sauce is cooking, bring a large pot of salted water to a boil. Add in the spaghetti noodles and cook according to the package directions.
- Add in the chicken stock to the sauce.
- Toss the spaghetti noodles in the sauce.
- Toss in the chicken and basil. Cook for 2 minutes.
