Calentado A Colombian Breakfast Recipes
CALENTADO (A COLOMBIAN BREAKFAST)
This is a hearty breakfast that traditionally was made up of leftovers from the night before. It is made up of three main parts - hogao, a kind of sofrito or salsa; calentado, a mixture of rice and beans; and Desayuno Trancado, thinly slice pork loin, sausage, and scrambled eggs. Makes a great breakfast spread for a special occasion or Sunday brunch. Serve with extra hogao, chopped cilantro, lime wedges, diced onions, arepas, queso fresco, and hot chocolate.
Provided by threeovens
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the hogao by heating 1 tablespoon vegetable oil or bacon drippings in a large skillet over medium heat.
- Cook onions until softened, about 5 minutes.
- Add tomatoes, season with salt and pepper, and cook until the tomatoes break down and are kind of mushy, about 15 minutes.
- Meanwhile, in a saucepan, heat vegetable oil over low heat, then add rice and beans, stirring often to prevent sticking.
- Once hogao is prepared, stir one cup into the rice and beans, season with salt to taste.
- Once heated through, stir in cilantro.
- Prick chorizo (or other sausage) with a fork in several places.
- Place chorizo in a skillet, half covered with water; cook, turning several times, until water boils out.
- Add morcilla (or other sausage) and brown all the sausages in the fat left in the pan from the chorizo.
- While the sausages are cooking, scramble the eggs, and cook the pork loin, separately, in butter.
- Serve with extra hogao (this recipe makes extra), chopped cilantro, lime wedges (delicious on the pork loin); also arepas and queso fresco; and hot chocolate, to drink.
Nutrition Facts : Calories 851, Fat 30.4, SaturatedFat 10.2, Cholesterol 275.7, Sodium 480.6, Carbohydrate 101.9, Fiber 8.8, Sugar 2.5, Protein 39.5
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- Place the hogao, beans and ricein a large saucepan, mix well ensuring that the rice and beansare coated by the hogao. Cook over medium heat for about 15 minutes or until the mixture is warm, stirring occasionally.
- To serve, divide the bean and rice mixture equally on serving plates. Place the chorizo and arepaaround the beans.
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