Carbonado Bolivia Food
CARBONADO BOLIVIA
Make and share this Carbonado Bolivia recipe from Food.com.
Provided by morgainegeiser
Categories Low Protein
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place meat in saucepan with water, vinegar, salt, bay leaf, cumin, peppercorns and garlic.
- Cover and simmer slowly for about one hour.
- Add celery, tomato, carrots, onion and oregano. Stir to combine.
- Add fruit. Cover and cook until fruits are tender.
Nutrition Facts : Calories 1240.1, Fat 121.3, SaturatedFat 50.2, Cholesterol 168.6, Sodium 388.6, Carbohydrate 21.2, Fiber 3.6, Sugar 12.5, Protein 16.7
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- Salteñas. Let’s start this list with one of the Bolivian foods that is considered the national dish of Bolivia. Salteñas are savory stuffed empanadas. If you’ve never had an empanada, they are a pastry pocket containing a yummy filling.
- Ají de Lengua. Ají de Lengua is a spicy stew made with beef tongue. The tongue is boiled and sliced, then cooked with ingredients such as onions, hot chili peppers, tomatoes, and green peas.
- Charquekan. Originating in Oruro, Charquekan can now be found throughout Bolivia (and with various spellings). The key ingredient is beef or llama jerky.
- Chicharrón. You’ll find Chicharrón in many Latin American countries, and each has its own take on how to prepare it. In Bolivia, Chicharrón is made with cubes of pork containing meat from the pork shoulder, and lots of fat.
- Majadito Batido. This is Bolivian fried rice, served with plantains to the side, and a fried egg on top. Chicken, duck, or beef may be used in the rice.
- Fricasé. Caught somewhere between a soup and a stew, Fricasé is comfort food that’s also very filling. The main ingredients are spicy slow-cooked pork, potatoes, and white corn.
- Picante de Pollo. Best translated as Chicken in Spicy Sauce, this creole recipe originates from the west coast of Bolivia. The ingredients can be hard to replicate if you live somewhere other than Bolivia.
- Humintas (or Humitas) The first version of the Huminta dates back to the rule of the Incan empire. It highlights the importance of corn as a staple food.
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