typical boyacense dishes
TRANSCRIPT
*Paipa Travel Agency
San José Norte School
*Changua
*ingredients
*ingredients
4 eggs
Salt to taste
2 glass of water
3 Calados
3 glass of milk
Chopped onion to taste
Cilantro / coriander to taste
Convered Rice
Ingredients
2 Pound of cooked rice
3 tablespoons of
Butter
1 chicken breast
2 Big onions cut into julienne
Small cut mushrooms.
1 paprika red and greencut into strips.
260 grams. Bacon (Sofrita)
1 shot glass of wine.
10 large peeled potatoes
ketchup
Oil
Envuelto boyacense
Ingredients(6 wrapped)
3 tablespoons of corn flour
10 corns with husks
2 tablespoons of sugar
1/2 tea spoon of salt
Kitcken Twine Cheese and
butter
Preparation
Cut away the rind of the ears, keep coverage intact, when you wrap.
Put them into a bowl with hot water. Constantly soak
*Mazamorra chiquita.
*ingredients
*10 Glass of water.
1 pound of cooked plate, flank, brisket
1 pound of chopped beef ribs
4 large onions cut into pieces
½ Pound of beans
½ Pound of green peas
* ¼ pound of peeled and chopped turnips
¼ pound of peeled and chopped carrots
½ pound of grain corn
1 pound of peeled and chopped pastusa potatoes
¼ pound of chopped chard cubios.
¼ pound of chopped cubios.
Sopa de indios (Indios Soup)
INGREDIENTS
Cabbage
3 Beef Rib Bones
Celery
½ White Onion
A Coriander Bunch
1 Maggi Bouillon Cube
A Half Pound of Curd
½ Pound of Flour
5 Grams of Butter
2 tablespoons of Milky cream
2 Tablespoons of Milk
Pour a little Worcestershire sauce
Salt, pepper and garlic
Tamal boyacense
Ingredients
INGREDIENTS (40 units)
3 pounds of rib of pork
5 pounds of corn flour
1 pound of bacon
3 pounds of chicken wings
Additional ingredients
1 pound of carrot
2 pounds of sausage
1 pound of junca onion
1 ½ of corngrain
½ pound of butter
¼ tied of garlic
Salt to the taste
washed and cooked chisgua lea
ves
Agave (Cabuya / piola)
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