10 Savory Colombian Shredded Beef Recipes That Feel Comforting

When I think of Colombian cuisine, the warmth of shredded beef dishes immediately comes to mind. Each recipe tells a story, from the comforting embrace of a classic bandeja paisa to the delightful crunch of empanadas. These meals are more than just food. They’re a way to gather and create cherished memories. Curious about how to bring these flavors into your kitchen? Let’s explore these savory recipes together.

Classic Colombian Arepas With Shredded Beef

Arepas are a staple in Colombian cuisine, loved for their versatility and delicious flavor. These round, flat corn cakes can be filled with a variety of ingredients, but when paired with tender, shredded beef, they create a satisfying meal that captures the heart of Colombian cooking. The combination of the arepas’ crispy exterior and the savory, juicy beef filling makes for an irresistible dish that can be enjoyed for breakfast, lunch, or dinner.

In this recipe, we’ll guide you through making classic Colombian arepas and pairing them with flavorful shredded beef. The beef is cooked until it’s melt-in-your-mouth tender and seasoned to perfection, ensuring that every bite of the arepa is packed with flavor. Whether you’re serving them at a family gathering or a casual get-together, these arepas with shredded beef are sure to impress your guests and transport you straight to the streets of Colombia.

Ingredients (Serves 4-6)

• 2 cups of pre-cooked cornmeal (masarepa)
• 2 ½ cups of warm water
• 1 teaspoon of salt
• 2 tablespoons of vegetable oil (for cooking arepas)
• 1 ½ pounds of flank steak or brisket
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 bell pepper, chopped
• 2 teaspoons of ground cumin
• 1 teaspoon of paprika
• 1 teaspoon of black pepper
• 2 cups of beef broth
• Salt to taste
• Fresh cilantro (for garnish, optional)
• Avocado (for serving, optional)

Cooking Instructions

1. Prepare the Shredded Beef: In a large pot, heat a drizzle of oil over medium heat. Add the chopped onion, minced garlic, and bell pepper, sautéing until softened (about 3-5 minutes).

Next, add the flank steak or brisket to the pot, followed by the cumin, paprika, black pepper, and salt. Pour in the beef broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 2-3 hours, or until the beef is fork-tender.

2. Shred the Beef: Once the beef is cooked, remove it from the pot and allow it to cool slightly. Using two forks, shred the beef into bite-sized pieces. Return the shredded beef to the pot with the cooking liquid and stir well to combine.

Adjust seasoning with salt if needed, and let it simmer on low heat while you prepare the arepas.

3. Make the Arepas: In a large mixing bowl, combine the pre-cooked cornmeal and salt. Gradually add the warm water, mixing with your hands until a smooth dough forms.

The dough should be moist but not sticky. Let it rest for about 5-10 minutes.

4. Shape the Arepas: Divide the dough into 8-10 equal portions, rolling each portion into a ball. Flatten each ball into a disc about ½ inch thick.

5. Cook the Arepas: Heat a skillet or griddle over medium heat and add a little vegetable oil. Place the arepas on the hot surface and cook for about 5-7 minutes on each side, until they’re golden brown and slightly crispy.

You can also finish them in the oven at 350°F for about 10 minutes for a more even cooking.

6. Serve: Slice the cooked arepas open to create a pocket. Fill each arepa generously with the shredded beef mixture.

Garnish with fresh cilantro and serve with sliced avocado on the side.

Extra Tips

For the best flavor, let the beef marinate in the spices for a few hours or overnight before cooking. This will enhance the taste and tenderness of the meat.

Additionally, feel free to experiment with fillings by adding cheese, beans, or other vegetables to your arepas. If you prefer a spicier kick, include some sliced jalapeños or a drizzle of hot sauce.

Finally, keep any leftover beef in the fridge for up to 3 days, and enjoy it in tacos, burritos, or on its own!

Flavorful Empanadas Filled With Carne Desmechada

Empanadas are a beloved staple in Colombian cuisine, known for their golden, crispy crusts and savory fillings. One of the most popular fillings is carne desmechada, or shredded beef, which is marinated with a medley of spices and slow-cooked to perfection. The result is a flavorful and tender beef that pairs beautifully with the flaky dough of the empanadas.

These tasty pockets can be enjoyed as a snack, appetizer, or main dish, making them perfect for any occasion. Making empanadas from scratch may seem intimidating, but it’s a rewarding experience that brings delicious results. With a little patience and care, you can create a batch of empanadas that will impress your family and friends.

The combination of the seasoned beef and the crispy exterior is sure to have everyone coming back for more. Gather your ingredients and get ready to bring a taste of Colombia to your kitchen!

Ingredients (serving size: 4-6 people)

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/2 cup warm water
• 1 pound beef brisket or flank steak
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (to taste)
• 1/4 cup beef broth
• 1/4 cup fresh cilantro, chopped (for garnish)
• Oil for frying

Cooking Instructions

1. Prepare the Beef: In a large pot, heat the vegetable oil over medium heat. Add the beef and sear it on all sides until browned. This step adds depth of flavor to the meat. Once browned, remove the beef and set it aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion, garlic, and red bell pepper. Sauté for about 5 minutes until the vegetables are softened and fragrant.
3. Season the Beef: Return the seared beef to the pot along with ground cumin, paprika, black pepper, and salt. Stir to coat the beef with the spices.
4. Cook the Beef: Add the beef broth to the pot. Cover and simmer on low heat for about 2-3 hours, or until the beef is tender and easily shredded with a fork. Make sure to check occasionally and add more broth if needed to prevent burning.
5. Shred the Beef: Once the beef is cooked, remove it from the pot and let it cool slightly. Use two forks to shred the beef into bite-sized pieces. Mix the shredded beef with the sautéed vegetables and adjust seasoning if necessary.
6. Make the Dough: In a mixing bowl, combine the flour and salt. Add the softened butter and mix until crumbly. Gradually add warm water until a smooth dough forms. Knead for a few minutes until elastic, then cover and let it rest for 30 minutes.
7. Assemble the Empanadas: Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles (about 4-5 inches in diameter). Place a spoonful of the carne desmechada filling in the center of each circle. Fold over and crimp the edges with a fork to seal.
8. Fry the Empanadas: In a deep skillet, heat oil over medium heat. Fry the empanadas in batches until golden brown and crispy, about 3-4 minutes per side. Place them on a paper towel-lined plate to drain excess oil.
9. Serve: Garnish the empanadas with fresh cilantro and serve hot with your favorite dipping sauce, such as aji sauce or salsa.

Extra Tips

When making empanadas, make sure that the dough isn’t too thick, as it can lead to a chewy texture. If you prefer, you can bake the empanadas instead of frying them for a healthier option; simply brush them with an egg wash before baking at 400°F (200°C) for about 20-25 minutes, or until golden.

Additionally, feel free to get creative with the filling—adding olives, cheese, or even different meats can enhance the flavor and make these empanadas uniquely yours. Enjoy the process and the delicious results!

Hearty Bandeja Paisa With Shredded Beef

Bandeja Paisa is a traditional Colombian dish that embodies the vibrant flavors and rich culinary heritage of the Antioquia region. This hearty platter is a feast for the senses, showcasing a variety of ingredients that come together to create a satisfying meal. Shredded beef, or “carne desmechada,” is the star of this dish, providing a savory foundation upon which the other elements build.

Alongside the beef, you’ll find a delightful mix of rice, beans, fried plantains, avocado, and chicharrón, all beautifully presented on one plate. This dish is perfect for gatherings or a family meal, as it serves 4-6 people generously. Each component can be prepared ahead of time, making it easy to assemble when you’re ready to serve.

The combination of textures and flavors in Bandeja Paisa is simply irresistible, making it a beloved favorite among Colombians and food enthusiasts alike.

Ingredients (Serves 4-6):

• 2 lbs beef chuck roast
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 bell pepper, chopped
• 4 cups beef broth
• 2 cups red beans, cooked
• 2 cups white rice, cooked
• 2 ripe plantains, sliced
• 1 avocado, sliced
• 1 cup chicharrón (fried pork belly)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Shredded Beef: In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion, minced garlic, and bell pepper, sautéing until the vegetables are soft and fragrant. Season with cumin, paprika, salt, and pepper.
2. Add the beef chuck roast and sear it on all sides until browned.
3. Slow Cook the Beef: Pour in the beef broth, ensuring the meat is fully submerged. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2.5 to 3 hours or until the beef is tender and easily shreds with a fork.
4. Shred the Beef: Once cooked, remove the beef from the pot and let it rest for a few minutes. Using two forks, shred the meat into bite-sized pieces. Return the shredded beef to the pot and stir it into the flavorful broth to keep it moist.
5. Cook the Plantains: In a separate skillet, heat oil over medium heat. Fry the sliced plantains until golden brown on each side, then drain on paper towels. Season lightly with salt.
6. Assemble the Dish: On a large platter or individual plates, create a bed of white rice and red beans. Top with a generous portion of the shredded beef. Arrange the fried plantains, avocado slices, and chicharrón around the beef, creating an inviting presentation.
7. Garnish and Serve: Sprinkle fresh cilantro over the top and serve with lime wedges on the side for an added burst of flavor.

Extra Tips:

When preparing your Bandeja Paisa, consider making the shredded beef a day in advance; the flavors develop beautifully when allowed to sit overnight.

Additionally, feel free to customize your dish with other traditional sides like arepas or a fresh salad. Always serve the dish hot, and encourage your guests to mix the ingredients on their plate for the best tasting experience. Enjoy the journey of flavors from Colombia right at your table!

Colombian Beef Tacos With Fresh Toppings

Colombian Beef Tacos are a delightful fusion of flavors and textures that encapsulate the vibrant culinary traditions of Colombia. With tender, shredded beef, these tacos offer a hearty and satisfying meal perfect for gatherings or a cozy family dinner. The beauty of these tacos lies not only in the seasoned meat but also in the fresh toppings that add brightness and crunch, making every bite an explosion of flavors.

To prepare Colombian Beef Tacos, you’ll need to start by slow-cooking the beef to achieve that melt-in-your-mouth tenderness. As the beef simmers, it absorbs a blend of spices that create a rich and savory profile. Once the meat is ready, simply assemble your tacos with a variety of fresh toppings such as avocado, cilantro, and salsa. This dish isn’t just about the beef; it’s about the experience of customizing your taco to suit your taste.

Ingredients (serves 4-6):

• 2 pounds of flank steak or brisket
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 2 cups beef broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 12 corn or flour tortillas
• 1 avocado, diced
• 1 cup fresh cilantro, chopped
• 1 cup diced tomatoes
• 1 lime, cut into wedges
• Salsa (optional)

Cooking Instructions:

1. Prepare the Beef: Begin by seasoning the flank steak or brisket with salt, pepper, cumin, paprika, and oregano. Make sure to coat the meat evenly with the spices. This will infuse the beef with flavor as it cooks.
2. Sauté Aromatics: In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and fragrant, about 3-5 minutes. This step builds a flavorful base for the beef.
3. Cook the Beef: Place the seasoned beef into the pot with the sautéed onion and garlic. Pour in the beef broth, ensuring that the meat is mostly submerged. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 2-3 hours or until the beef is tender and easily shreds with a fork.
4. Shred the Beef: Once the beef is cooked, remove it from the pot and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. Return the shredded beef to the pot, stirring it into the juices to keep it moist and flavorful.
5. Warm the Tortillas: In a separate skillet, warm the corn or flour tortillas over medium heat for about 20-30 seconds on each side, or until they’re pliable. This will enhance their flavor and make them easier to fill.
6. Assemble the Tacos: To assemble your tacos, place a generous portion of the shredded beef onto each tortilla. Top with diced avocado, chopped cilantro, and diced tomatoes. Squeeze fresh lime juice over the top and add salsa if desired.

Extra Tips:

When preparing Colombian Beef Tacos, consider marinating the beef overnight for an even deeper flavor. Additionally, feel free to customize the toppings based on your preferences; options like pickled onions, jalapeños, or crumbled queso fresco can elevate the dish further.

Finally, if you’re short on time, using a pressure cooker can greatly reduce the cooking time while still yielding tender, flavorful beef. Enjoy your culinary adventure!

Savory Shredded Beef Stew (Carne Desmechada Guisada)

Colombian cuisine is rich in flavors and comforting dishes, and one such gem is the Savory Shredded Beef Stew, known as Carne Desmechada Guisada. This dish features tender, shredded beef simmered in a savory sauce with a medley of vegetables and spices, creating a meal that’s both hearty and satisfying. Perfect for family gatherings or cozy dinners, this stew embodies the essence of Colombian home cooking, bringing warmth and nourishment to the table.

To prepare Carne Desmechada Guisada, the beef is first seasoned and browned, allowing it to develop a deep, rich flavor. After that, it’s cooked slowly with onions, bell peppers, tomatoes, and a blend of spices, resulting in a dish that’s bursting with flavor. Served alongside rice or arepas, this shredded beef stew isn’t only delicious but also versatile, making it an excellent choice for any occasion.

Ingredients (Serves 4-6)

• 2 lbs flank steak or brisket
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 2 cups beef broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Cooking Instructions

1. Prepare the Beef: Start by seasoning the flank steak or brisket with salt, pepper, cumin, and paprika. Make sure the meat is evenly coated with the spices. This step is essential for enhancing the flavor of the beef.
2. Brown the Meat: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Once hot, add the seasoned beef and sear it on all sides until it develops a nice brown crust. This browning process adds depth and richness to the stew.
3. Sauté the Vegetables: Remove the beef from the pot and set it aside. In the same pot, add the diced onions, red and green bell peppers, and minced garlic. Sauté them for about 5-7 minutes, or until the vegetables are softened and fragrant. This step builds the aromatic foundation of the stew.
4. Add Tomatoes and Spices: Stir in the diced tomatoes and oregano, mixing everything well. Cook for an additional 3-4 minutes until the tomatoes have softened, and the mixture becomes more cohesive.
5. Combine and Simmer: Return the browned beef to the pot, and pour in the beef broth. Bring the mixture to a simmer, cover the pot, and reduce the heat to low. Let it cook for about 2-3 hours, or until the beef is tender and easily shreddable. This slow cooking allows the flavors to meld beautifully.
6. Shred the Beef: Once the beef is tender, remove it from the pot and let it cool slightly. Using two forks, shred the beef into bite-sized pieces. Stir the shredded beef back into the pot, mixing it with the sauce and vegetables.
7. Serve: Taste the stew and adjust the seasoning with salt and pepper as needed. Serve warm, garnished with fresh cilantro, alongside rice or arepas for a complete meal.

Extra Tips

When making Savory Shredded Beef Stew, consider using a slow cooker for an even easier preparation. Simply brown the meat and sauté the vegetables as directed, then transfer everything to the slow cooker and let it simmer on low for 6-8 hours. This method not only saves time but also yields incredibly tender beef that falls apart effortlessly.

Additionally, feel free to customize the vegetables based on your preference, adding carrots or potatoes for extra heartiness.

Rich Beef Sopes With Avocado and Cheese

Rich Beef Sopes with Avocado and Cheese is a delightful Colombian dish that combines tender, shredded beef with the crispy texture of homemade sopes, which are thick, round tortillas. This dish is perfect for family gatherings or a cozy dinner at home, offering a burst of flavors and textures that are certain to impress.

The addition of creamy avocado and melted cheese elevates the dish, making it a satisfying meal that’s both hearty and wholesome. The preparation of the beef involves slow-cooking until it becomes tender and easy to shred, while the sopes are formed by molding masa dough into thick rounds and frying them until golden brown. The toppings can be customized to suit your taste, making this dish versatile and enjoyable for everyone.

Serve these delicious sopes at your next gathering, and watch as they quickly become a favorite!

Ingredients (Serves 4-6 people):

• 2 lbs beef chuck or brisket
• 1 onion, quartered
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cups beef broth
• 2 cups masa harina
• 1 teaspoon baking powder
• 1 cup warm water
• Oil for frying
• 2 ripe avocados, sliced
• 1 cup crumbled queso fresco or shredded cheese
• Fresh cilantro, chopped (for garnish)
• Sour cream (optional, for serving)

Cooking Instructions:

1. Cook the Beef: In a large pot, combine the beef chuck or brisket, quartered onion, minced garlic, cumin, paprika, salt, pepper, and beef broth. Bring to a boil over medium-high heat, then reduce to low and cover. Let it simmer for about 3-4 hours, or until the beef is fork-tender. Check occasionally, adding more broth if necessary to keep the meat submerged.
2. Shred the Beef: Once the beef is tender, remove it from the pot and let it cool slightly. Using two forks, shred the beef into bite-sized pieces. Return the shredded beef to the pot to absorb the juices and keep warm while you prepare the sopes.
3. Make the Sopes: In a mixing bowl, combine the masa harina, baking powder, and warm water. Mix until a dough forms. Divide the dough into 8-10 equal portions and shape each portion into a thick circle (about ½ inch thick). Use your fingers to create a raised edge around the perimeter of each circle to hold the toppings.
4. Fry the Sopes: Heat oil in a large skillet over medium heat. Once hot, carefully add the sopes, cooking them until they’re golden brown and crispy on both sides, about 2-3 minutes per side. Remove the sopes from the skillet and place them on paper towels to drain excess oil.
5. Assemble the Dish: To serve, place a generous amount of the shredded beef on each sope. Top with slices of avocado, crumbled queso fresco, and a sprinkle of fresh cilantro. Optionally, drizzle with sour cream for added richness.
6. Serve and Enjoy: Arrange the assembled sopes on a platter and serve warm. Enjoy this hearty dish with your favorite sides or as a standalone meal!

Extra Tips:

For a deeper flavor, consider marinating the beef overnight with the spices before cooking. Additionally, you can add various toppings such as diced tomatoes, pickled red onions, or jalapeños to customize the sopes according to your preferences.

When frying the sopes, make certain the oil is hot enough to avoid sogginess, and don’t overcrowd the pan, as this can lower the oil temperature and affect the crispiness.

Shredded Beef Sandwiches With Aji Sauce

Shredded Beef Sandwiches, or “Arepas de Carne,” are a beloved dish in Colombian cuisine that showcases tender, flavorful beef paired with the spicy and tangy Aji sauce. This recipe is perfect for gatherings or family dinners, bringing a taste of Colombia right to your kitchen. The slow-cooked beef melds beautifully with the fresh ingredients in the Aji sauce, creating a mouthwatering experience that will have everyone coming back for seconds.

The preparation of this dish involves marinating the beef to infuse it with spices and then cooking it until it’s fork-tender. The Aji sauce adds a delightful kick, enhancing the overall flavor profile of the sandwiches. Whether served on traditional arepas or crusty rolls, these shredded beef sandwiches are sure to impress with their robust flavors and satisfying textures.

Ingredients (Serves 4-6):

• 2 pounds beef chuck roast
• 4 cloves garlic, minced
• 1 onion, chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 cups beef broth
• 1 tablespoon vegetable oil
• 6 arepas or sandwich rolls
• Fresh cilantro for garnish
• Lime wedges for serving

For the Aji Sauce:

• 1 cup fresh cilantro
• 1 jalapeño pepper, seeded and chopped
• 1/2 onion, chopped
• 1/2 cup mayonnaise
• 2 tablespoons lime juice
• Salt to taste

Cooking Instructions:

1. Prepare the Beef Marinade: In a small bowl, mix together the minced garlic, chopped onion, cumin, paprika, black pepper, and salt. Rub this mixture all over the beef chuck roast, ensuring it’s well-coated. Let it marinate for at least 30 minutes to allow the flavors to penetrate the meat.
2. Brown the Beef: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the marinated beef and sear it on all sides until it forms a golden-brown crust. This step will enhance the flavor of the beef.
3. Cook the Beef: After browning, remove the beef from the skillet and set it aside. In the same skillet, pour in the beef broth, scraping up any browned bits from the bottom. Return the beef to the pot, cover, and reduce the heat to low. Let it simmer for about 3 to 4 hours, or until the beef is fork-tender and easily shreds.
4. Shred the Beef: Once the beef is cooked, remove it from the pot and allow it to cool slightly. Use two forks to shred the beef into bite-sized pieces. The flavorful juices can be strained and reserved to moisten the beef if desired.
5. Make the Aji Sauce: In a blender, combine the cilantro, jalapeño, onion, mayonnaise, lime juice, and a pinch of salt. Blend until smooth. Adjust seasoning as needed, adding more lime juice or salt to taste.
6. Assemble the Sandwiches: Slice the arepas or sandwich rolls in half. Pile a generous amount of shredded beef onto the bottom half, drizzle with Aji sauce, and garnish with fresh cilantro. Top with the other half of the arepa or roll.
7. Serve: Plate the sandwiches with lime wedges on the side for an extra burst of flavor. Enjoy warm!

Extra Tips:

For a richer flavor, consider adding a splash of white vinegar to the Aji sauce for tanginess. If you prefer a milder version, you can adjust the amount of jalapeño used.

Additionally, serve the sandwiches with a side of crispy plantain chips or a fresh salad for a complete meal. Experiment with different breads or even lettuce wraps for a fun twist on presentation.

Colombian Beef Soup (Sancocho De Carne)

Sancocho De Carne is a traditional Colombian beef soup that’s rich in flavor and history. This hearty dish is typically made with tender beef, a variety of vegetables, and spices that come together to create a comforting meal perfect for any occasion. It’s often enjoyed during family gatherings or special celebrations, making it a cherished recipe passed down through generations.

The combination of ingredients, including plantains, yuca, and corn, not only adds depth to the soup but also reflects the diverse agricultural landscape of Colombia. This dish is well-loved for its savory taste and nutritious components. The slow-cooked beef is flavorful and melts in your mouth, while the vegetables provide a satisfying texture and freshness.

Sancocho De Carne is often served with a side of rice and avocado, enhancing the dish’s authenticity and offering a complete meal experience. Whether you’re looking to impress your family with a home-cooked meal or simply want to indulge in a bowl of comfort, this Colombian beef soup is sure to delight.

Ingredients (Serves 4-6)

• 2 lbs beef chuck or brisket, cut into large chunks
• 8 cups beef broth or water
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 2 medium carrots, sliced
• 1 large potato, peeled and cubed
• 1 large green plantain, peeled and cut into thick slices
• 1 cup yuca (cassava), peeled and cut into pieces
• 2 ears of corn, cut into thirds
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions

1. Prepare the Beef: Begin by seasoning the beef chunks with salt, pepper, cumin, and oregano. This will enhance the flavor of the meat as it cooks. Allow it to marinate for about 30 minutes for better flavor absorption.
2. Brown the Beef: In a large pot, heat a tablespoon of oil over medium-high heat. Add the beef chunks and brown them on all sides. This step is vital as it develops a rich flavor base for the soup. Once browned, remove the beef from the pot and set aside.
3. Sauté the Aromatics: In the same pot, add the chopped onions and minced garlic. Sauté for about 5 minutes until the onions are translucent and fragrant. This will add depth to the soup.
4. Add the Broth and Beef: Return the browned beef to the pot and pour in the beef broth or water. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
5. Incorporate the Vegetables: Once the beef is tender, add the sliced carrots, cubed potatoes, plantain slices, yuca pieces, and corn. Stir gently to combine and allow the mixture to return to a simmer. Cook for an additional 30-40 minutes, or until the vegetables are cooked through.
6. Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Once everything is cooked, ladle the Sancocho De Carne into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.

Extra Tips

For an even heartier soup, consider adding other vegetables such as zucchini or bell peppers based on your preference. You can also adjust the spiciness by adding a chopped jalapeño or other chili peppers to the mix.

For a more authentic touch, serve the soup with avocado slices or a side of arepas. Remember, Sancocho is often better the next day as the flavors continue to develop, so don’t hesitate to make a larger batch and enjoy leftovers!

Delectable Shredded Beef Burritos

Shredded beef burritos are a beloved dish that perfectly encapsulates the vibrant flavors of Colombian cuisine. The tender, slow-cooked beef is infused with spices and served in a warm tortilla, making for a satisfying meal that’s easy to prepare and perfect for sharing. This recipe isn’t only delicious but also versatile, allowing you to customize your burrito with various toppings and sides.

Whether you’re preparing a weeknight dinner or hosting a gathering, these burritos are sure to impress your family and friends.

To make these delectable shredded beef burritos, you’ll first need to prepare the shredded beef. The beef is simmered low and slow with a blend of spices, garlic, and onion, resulting in a rich and flavorful filling. Once the beef is ready, simply wrap it in soft tortillas along with your choice of toppings, such as cheese, beans, and fresh salsa. The combination of flavors and textures will have everyone coming back for seconds!

Ingredients (Serves 4-6):

• 2 lbs beef chuck roast
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 4 large flour tortillas
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 cup cooked black beans (optional)
• 1 cup fresh salsa (optional)
• ½ cup sour cream (optional)
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Sear the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the beef chuck roast with salt and pepper, then add it to the pot. Sear on all sides until browned, about 4-5 minutes per side. This step locks in the flavors and gives the beef a nice crust.
2. Add Aromatics: Remove the beef from the pot and set it aside. In the same pot, add the chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and sauté for an additional minute until fragrant, being careful not to burn it.
3. Season the Beef: Return the beef to the pot and sprinkle in the cumin, smoked paprika, and oregano. Pour the beef broth and Worcestershire sauce over the beef. Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Let it cook for about 3-4 hours, or until the beef is tender and easily shreds with a fork.
4. Shred the Beef: Once the beef is cooked, remove it from the pot and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces. Return the shredded beef to the pot and stir it into the juices for added flavor.
5. Assemble the Burritos: Lay a flour tortilla flat on a clean surface. Spoon a generous amount of the shredded beef onto the center of the tortilla, then top with cheese, black beans, salsa, and sour cream as desired. Fold in the sides of the tortilla, then roll it up tightly from the bottom to enclose the filling. Repeat with the remaining tortillas.
6. Serve: Cut the burritos in half, if desired, and serve warm with extra salsa, sour cream, and fresh cilantro on the side.

Extra Tips: When making shredded beef burritos, consider letting the beef marinate overnight in the spices for even deeper flavor. Additionally, you can customize the toppings based on your preferences—try adding guacamole, jalapeños, or diced avocados for an extra kick.

If you want to make these burritos ahead of time, you can prepare the beef in advance and store it in the refrigerator, then assemble the burritos just before serving. This makes for a quick and easy meal option!

Stuffed Bell Peppers With Colombian Style Beef

Stuffed Bell Peppers With Colombian Style Beef is a delightful fusion of vibrant flavors and textures. This dish is perfect for a hearty family meal or a fun gathering, as it combines the rich, savory taste of Colombian shredded beef with the fresh crunch of bell peppers. The beef is seasoned with traditional Colombian spices and herbs, making it incredibly flavorful, while the colorful peppers add a pop of color and nutrition. This recipe isn’t only delicious but also visually appealing, making it a great centerpiece for any dining table.

To start, you’ll need to prepare the shredded beef, which can be made in advance to save time. The beef is typically slow-cooked until tender and then shredded, allowing it to soak up all the spices and aromatics. Once the beef is ready, you’ll stuff it into halved bell peppers and bake them until the peppers are tender. This dish is great served with rice or a fresh salad, making it a complete meal that’s sure to please everyone.

Ingredients (Serves 4-6):

• 4 large bell peppers (any color)
• 2 cups shredded Colombian-style beef (cooked)
• 1 cup cooked rice
• 1 cup diced tomatoes (fresh or canned)
• 1 cup corn (fresh, frozen, or canned)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded cheese (cheddar or mozzarella)
• 2 tablespoons olive oil
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will guarantee that your stuffed bell peppers cook evenly and thoroughly.
2. Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers under cold water and set them aside in a baking dish.
3. Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes. Stir in the diced tomatoes, corn, shredded beef, cooked rice, cumin, paprika, salt, and black pepper. Mix everything well and let it cook for about 5-7 minutes until heated through.
4. Stuff the Peppers: Carefully spoon the beef mixture into each bell pepper, packing it down slightly to confirm they’re filled well. Leave a little room at the top for the cheese.
5. Add Cheese: Sprinkle the shredded cheese generously on top of each stuffed pepper, making sure it covers the filling.
6. Bake: Place the stuffed peppers in the preheated oven and bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Garnish and Serve: Remove the stuffed peppers from the oven and let them cool for a few minutes before serving. Garnish with fresh cilantro if desired, and enjoy!

Extra Tips:

For added flavor, consider roasting the bell peppers before stuffing them to enhance their sweetness. You can also customize the filling by adding black beans or spices according to your taste preference.

If you’re short on time, use store-bought shredded beef or rotisserie chicken for a quicker preparation. These stuffed peppers can also be made ahead of time and stored in the fridge, making them a great option for meal prep!