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Fritanga Colombiana

Name: Fritanga Colombiana
Prep time: PT45 minutes
Cook time: PT1 hour 15 minutes
Total time: PT2 hours
Yield: 8
Cuisine: Colombia
Ingredients: 500g undefined Chicharrón (pork belly or rind); 4 links undefined Chorizo (Colombian-style); 4 links undefined Morcilla (blood sausage); 500g undefined Papas criollas (small yellow potatoes); 300g undefined Yuca (cassava); 4 undefined Arepas (pre-made or homemade); Sufficient for deep frying undefined Vegetable oil or lard; To taste undefined Salt; For serving undefined Ají (Colombian hot sauce)

A vibrant and hearty Colombian mixed grill, Fritanga is a celebratory platter featuring an assortment of perfectly fried and grilled meats, starchy sides, and traditional accompaniments. It's a quintessential street food and a popular choice for gatherings.

準備時間45 minutes

調理時間1 hour 15 minutes

合計時間2 hours

分量8

難易度Medium

2件の編集· Feb 8

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Fritanga Colombiana - Colombia traditional dish

🧂 材料

500g Chicharrón (pork belly or rind)
4 links Chorizo (Colombian-style)
4 links Morcilla (blood sausage)
500g Papas criollas (small yellow potatoes)
300g Yuca (cassava)
4 Arepas (pre-made or homemade)
Sufficient for deep frying Vegetable oil or lard
To taste Salt
For serving Ají (Colombian hot sauce)

👨‍🍳 作り方

1
Prepare the Frying Station: Fill a heavy-bottomed pot or Dutch oven with enough vegetable oil or lard to submerge the items. Heat the oil over medium-high heat to 175°C (350°F). Have a slotted spoon or spider strainer and a wire rack set over a baking sheet ready for draining.
⏱️ 10 minutes
2
Fry the Chicharrón: Carefully add the chicharrón pieces to the hot oil. Fry in batches if necessary to avoid overcrowding the pot, which can lower the oil temperature. Cook for about 15-20 minutes, turning occasionally, until the skin is puffed, golden brown, and very crispy. The meat should be tender inside. Remove with a slotted spoon and drain on the wire rack. Sprinkle immediately with salt.
⏱️ 20 minutes
3
Fry the Papas Criollas and Yuca: While the chicharrón fries or after it's done, add the washed papas criollas and prepared yuca chunks to the same hot oil (ensure oil temperature is maintained at 175°C/350°F). Fry until the potatoes are tender and golden, and the yuca is tender with a slightly crisp exterior, about 10-15 minutes. Drain on the wire rack and season with salt.
⏱️ 15 minutes
4
Grill the Chorizo and Morcilla: While the potatoes and yuca are frying or draining, prepare a grill or grill pan over medium heat (around 190-200°C / 375-400°F). Place the chorizo and morcilla links on the grill. Cook, turning regularly, for about 15-20 minutes, or until the chorizo is fully cooked through and nicely browned, and the morcilla is heated through and slightly firm. Be careful not to overcook the morcilla, as it can split.
⏱️ 20 minutes
5
Warm the Arepas: Briefly warm the arepas on the grill or in a dry pan until they are heated through and slightly toasted.
⏱️ 5 minutes
6
Assemble the Fritanga: Arrange the crispy chicharrón, golden papas criollas, tender yuca, grilled chorizo, and morcilla attractively on a large serving platter. Place the warmed arepas alongside. Serve immediately with bowls of ají for dipping.
⏱️ 5 minutes

調理履歴を記録する

💡 プロのコツ

✓Ensure your frying oil is at the correct temperature for optimal crispiness and to prevent greasiness.
✓Don't overcrowd the frying pot; fry in batches if necessary.
✓Chicharrón can be fried ahead of time and re-crisped in a hot oven (200°C/400°F) for a few minutes before serving.
✓Fritanga is best enjoyed fresh, but components can be prepped in advance.
✓This is a communal dish, perfect for sharing with family and friends.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add other grilled or fried meats like grilled steak (carne asada), pork loin (lomo de cerdo), or fried chicken pieces.
Include fried plantains (maduros) for a touch of sweetness.
Serve with a side of hogao (Colombian tomato and onion sofrito) or curtido (pickled onion and cilantro relish).