Paisa Bowl Recipe

Preparation Directions

1. 1

   Prepare the Achiote Red Bean Purée

   In a blender, combine cooked red beans, achiote paste, salt, and black pepper. Blend until smooth. Set aside.

2. 2

   Cook the Sweet Plantain Risotto

   In a saucepan, heat olive oil over medium heat. Add Arborio rice and toast lightly. Gradually add vegetable broth, one cup at a time, stirring constantly until absorbed. Once the rice is creamy and cooked, fold in diced sweet plantain and season with salt and pepper.

3. 3

   Prepare the Tangerine Aioli

   In a small bowl, mix mayonnaise with tangerine juice. Adjust seasoning with salt and pepper. Set aside.

4. 4

   Fry the Quail Eggs

   In a small skillet, heat a little olive oil over medium heat. Crack the quail eggs and fry until the whites are set but the yolks remain runny. Season with a pinch of salt.

5. 5

   Assemble the Paisa Bowl

   In a bowl, layer the achiote red bean purée, followed by the sweet plantain risotto. Top with crispy chicharrón, sliced avocado, and fried quail eggs. Drizzle with tangerine aioli before serving.