PUT INTO PRACTICE OUR RECIPE MADE IN Bogotá

HEATED CREOLE

  • 5 servings

  • Ingredients

  • 1 cup of cooked white rice
  • 2 tablespoons olive oil
  • 2 butter spoons
  • 5 potatoes cooked with skin and diced
  • 2 pieces of cassava cooked and diced
  • ¼ cup long onion finely chopped
  • Preparation



  • 1 clove garlic
  • 1 pound of beef (preferably haunch tip) tightly sealed
  • 1 tablespoon of oregano
  • 5 eggs
  • Salt and pepper to taste
  • ¼ cup Peruvian yellow pepper (optional)

Heat half the olive oil and half the butter in a large skillet, fry the potato and yuca and reserve. In the rest of the oil and butter, sauté the onion, garlic and yellow pepper until transparent, add the diced meat and continue sautéing until it reaches the desired finish. Reserve the meat and fry the white rice in the same pan. When lightly toasted mix all reserved ingredients. Season the warmed with salt, pepper and oregano to taste. Serve with a fried egg.