Tag: Latin American
Changua (Milk and Egg Soup)
Changua (Milk and Egg Soup)
I must say that the name of the soup doesn’t really sound appetizing. But give this a chance. This soup is quite magical and costs $1 to make. Changua is a typical Colombian breakfast, but can be eaten at anytime of the day. This is also considered to be the perfect hangover food. What it really tastes like is a light cream soup with poached eggs and toast in it.
Servings: 2
Ingredients
- 2 cups whole milk
- 1 cup water
- 4 large eggs
- 3 green onions chopped
- 2 tsp salt
- cracked black pepper
- 3 tbsp cilantro
- 2 pieces toast buttered
Instructions
- Bring milk and water to a boil.
- Add in the green onions, salt, and pepper. Simmer for 3 minutes.
- Reduce the heat to medium. Carefully add in the eggs without breaking the yolk. Simmer for another 3 minutes.
- Put buttered toast in a bowl.
- Ladle 2 eggs with the soup over the toast. Garnish with cilantro.
Hogao Sauce
Hogao Sauce
Hogao sauce is the Colombian version of a creole sauce. It is used as a base in many Colombian dishes as well as a dipping sauce and a topping for arepas. This is extremely simple to make. The most important thing to do in preparation is to occasionally give the sauce a stir to prevent any burning. Hogao stores in your refrigerator for up to a week.
Ingredients
- 3 tbsp vegetable oil
- 2 cups tomatoes finely chopped
- 1 cup green onion finely chopped
- 4 garlic cloves minced
- 1 tsp cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat up cooking oil over medium high heat in a sauté pan. Add all of the ingredients except the salt. Sauté for 10 minutes, stirring occasionally.
- Add the salt. Reduce the heat to medium low. Simmer for another 10 minutes.
Cola Braised Pork Riblets (Instant Pot)
Cola Braised Pork Riblets (Instant Pot)
Colombians use cola a lot in cooking. It is used as a braising liquid for meats, in rice, and in desserts. When used with meats such as beef or pork ribs, it adds a savory element to the meat while the sugars caramelize. With the Instant Pot, the ribs only take an hour. The sauce will take another 30 minutes to reduce down.If you don’t have an Instant Pot, you can make these ribs in a slow cooker for 4-5 hours on high or in the oven a 300 degrees for 3 hours. I would cook the ribs in a Dutch oven if you go the oven route. You will be able to thicken the sauce on the stove top. The goal is always to minimize dishes. 1 pot meals by 1 pot head.
Equipment
- instant pot
Ingredients
- 4 lbs pork riblets
- 2 cups cola
- 1 medium white onion diced
- 1 head garlic cloves left whole
- salt and pepper to taste
- 2 tbsp tomato paste
- 2 tbsp honey
- 1 tbsp sugar
Instructions
- Add the ribs, cola, garlic, onion, salt and pepper to your Instant Pot. Turn the function to Pressure Cook on high for 60 minutes. Start.
- Release the pressure.
- Scoop out the riblets with a slotted spoon into a bowl.
- Turn the function to Sauté on high for 30 minutes. Stir in the tomato paste, honey, and sugar.
- This will take the whole 30 minutes to reduce down and thicken. Give it a stir every few minutes while it reduces.
- Coat and toss the riblets in the sauce.
