Columbian Exchange Breakfast Recipes

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CALENTADO (A COLOMBIAN BREAKFAST)



Calentado (A Colombian Breakfast) image

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

1 tablespoon vegetable oil or 1 tablespoon bacon drippings
1 medium onion, diced
2 green onions, minced (green portions reserved for garnish)
2 large tomatoes, diced
salt & freshly ground black pepper
1 tablespoon vegetable oil
4 cups red kidney beans, cooked
4 cups rice, cooked
1 cup sofrito sauce (use hogao from above recipe)
salt
cilantro, chopped
1 lb pork loin, sliced thin
4 chorizo sausages (or any sausage, like Italian or breakfast)
4 morcilla sausage (blood sausage or use any other sausage you like)
8 eggs, scrambled
1 tablespoon butter

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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