Come to: Popayan
very cold ago city in colombia.
Come and conosca Popayan
Popayan, is a Colombian city, capital of the department of Cauca, which is located in the valley of Pubenza, between the Cordillera Occidental and Central West of the country. It has 265,702 inhabitants, according to the census of DANE (National Administrative Department of Statistics) developed in 2005.
The Historic Center
The historic center of Popayan is considered as one of the most beautiful and best preserved All Latin America. Here you will find Beautiful churches, cathedrals, plazas and museums hay Visit paragraph; So be sure to enjoy the magic of the city lost in the SUS Small and hay quiet streets.
From This is the principal of University City in the region of Cauca So You youthful atmosphere and sociable UN breathe.
breaded
preparation:
In a medium saucepan with 1/3 water, place over high heat to cook the meat cut into small pieces, tomato and onion also finely chopped, crushed garlic or failing garlic paste and gradually add the bouillon cube rib comminution while you stir gently and you integrate with the other ingredients. If necessary, add a pinch of salt (keep in mind that the bouillon cube rib already has salt) and add a pinch of color.
tamal
The tamal is the generic name given to various dishes of indigenous origin generally prepared with corn dough stuffed with meat,
preparation:
The chicken with salt, pepper and cumin marinade. The leather bacon and pork ribs are parboiled in 2 ½ water for 20 minutes and the broth is saved. A stew with onion, garlic and color, fritándolos with bacon fat is prepared. This stew stir with rice, peas and corn dough. Stir it well and let it stand. The sautéed and greased sheets are prepared and are putting the ingredients in a bed of mass; meat, potatoes and eggs, making sure everything is distributed. It puts more mass above the tamal is formed by collecting the tips and edges of leaves, tying them up tightly. It is very important tying up the tamal to avoid getting water. They get to cook for 3 or 4 hours in the reserved broth to cover them, tightly covered pot already under fire. If necessary they add hot water.
stew
preparation:
Boil water in a large pot
When it is boiling see added ingredients in order of hardness (the most delay in concerse first) lapse of 10 minutes: first the chicken, then arracacha cassava and then finally banana and potato.
Add the bundle of herbs and seasonings.
An hour later since you started adding ingredients, potatoes should already be ready. This will tell you if you are ready stew.
Try it and once you are ready Serve in a bowl with all the ingredients.
Add the above hogao preparation.