Description
Dive into the heart of Colombian culture with this vibrant and flavorful breakfast feast. Featuring iconic dishes like arepas, calentado, changua, tamales, and pandebono, this spread reflects the rich culinary heritage of Colombia. Whether you’re cooking for a crowd or enjoying a quiet morning, these dishes bring the spirit of Colombia’s diverse regions to your table, offering bold flavors, comforting textures, and a true taste of tradition.
Ingredients
Scale
For Arepas:
- 2 cups of cornmeal (arepa flour)
- 2 cups of warm water
- 1 teaspoon salt
- 1 tablespoon butter or oil (optional)
For Calentado:
- 1 cup cooked rice
- 1 cup cooked beans (red or black beans)
- 1/2 cup shredded leftover meat (chicken, beef, or pork)
- 1 tablespoon oil for frying
- 1 egg (optional, for topping)
For Changua (Egg and Milk Soup):
- 2 cups whole milk
- 2 cups water
- 2 eggs
- 1 bunch green onions (chopped)
- Salt and pepper to taste
- Bread for dipping (e.g., baguette or almojábanas)
For Tamales:
- 2 cups cornmeal (masa)
- 1/2 cup chicken broth (or vegetable broth)
- 1 cup cooked chicken, shredded
- 1/2 cup vegetables (carrot, potato, peas)
- 2 banana leaves (for wrapping)
- 1 tablespoon olive oil
For Pandebono (Cheese Bread):
- 2 cups cassava flour (yuca flour)
- 1 1/2 cups cheese (preferably a fresh, soft cheese like queso blanco)
- 2 eggs
- 1/4 cup baking powder
- 1/4 cup sugar
- 1/2 cup milk
- 1/4 cup butter (melted)
Instructions
Make the Arepas:
- In a bowl, combine the cornmeal, warm water, and salt. Mix until a dough forms.
- Shape the dough into small, round discs.
- Heat a griddle or pan over medium heat and cook the arepas for about 3-4 minutes on each side, until golden and slightly crispy. Set aside.
Prepare the Calentado:
- Heat oil in a skillet over medium heat. Add the cooked rice, beans, and shredded meat. Stir to combine.
- Fry the mixture for about 5-7 minutes until it’s heated through and slightly crispy.
- Top with a fried egg if desired. Serve alongside the arepas.
Cook the Changua:
- In a pot, combine milk, water, and green onions. Bring to a simmer over medium heat.
- Crack the eggs directly into the pot, and poach them in the broth for about 3-4 minutes.
- Season with salt and pepper. Serve the soup with bread for dipping.
Make the Tamales:
- In a bowl, mix the cornmeal with chicken broth to form a dough.
- Add the shredded chicken and vegetables into the dough mixture.
- Cut the banana leaves into large squares, and place a scoop of the tamale mixture in the center of each square. Fold the leaves to form packets.
- Steam the tamales for 1-1.5 hours until the dough is cooked through.
Bake the Pandebono:
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix cassava flour, cheese, eggs, baking powder, sugar, milk, and melted butter to form a dough.
- Shape the dough into small balls and place them on a baking sheet.
- Bake for 15-20 minutes until golden brown.
Notes
- Variations: Feel free to experiment with the fillings of your arepas or tamales. You can use different meats or add sautéed vegetables for variety.
- Serving Suggestions: Pair with fresh tropical fruit like papaya, guava, or mango to complement the savory dishes. Don’t forget a hot cup of Colombian coffee to complete the experience.
- Freezing Tips: Tamales and pandebono freeze well. Just wrap them tightly and store them for up to 3 months.
- Prep Time: Total: 45 minutes Arepas: 10 minutes Calentado: 10 minutes Changua: 10 minutes Tamales: 15 minutes (plus steaming time) Pandebono: 20 minutes
- Cook Time: Total: 1 hour 30 minutes (including steaming tamales)
- Category: Breakfast
- Cuisine: Colombian
Nutrition
- Serving Size: Serves 4-6 people
- Calories: 450-600 (depends on portions)
- Fat: 20-25g
- Carbohydrates: 55-65g
- Protein: 15-20g
Keywords: Arepas recipe, Calentado recipe, Changua soup