[Music]
hi i’m Kelis and I’m in the food tube
kitchen today I’m gonna make smoked
bacon on a bus at a pasar a really
traditional Colombian dish they cook
them on every corner and there’s a
million different ways to do it I kind
of put my own twist on it I’ve had some
discussions with some other Colombians
they do not think that bacon should be
oh but I do
so I put bacon in mine just cuz bacon in
everything this is basically just really
fine precooked
white cornmeal I get it at my market
I’ve got about 500 grams already
measured out I’m just gonna put it in my
bowl here then I have a kettle it’s
already boiled water 2 cups cooking is
temperamental and it depends on your
atmosphere if you’re in a really humid
place you might need less water if
you’re in a super dry place like
California where I from you might need
war water you want to make like a dough
so if you see this still really dry like
this you know you need some more water I
was just recently in Colombia and it was
amazing because like you see all these
women making them on the corner with
like open flames and one of the things
that I thought was cool was that like
it’s such a great foundation for so many
different things like you could top it
with anything you could put bacon in it
you could put onions in it you could put
jalapenos or it’s a foundation for like
this plethora of amazing delicious
things you want your dough consistency
to be you want to be pliable like it
needs to be able to mold you don’t want
it to be so wet to the point where you
can’t get it to become something we
don’t want to be so dry to the point
where you can still see the dry grains
you know so I fried up some American
bacon if you’re in the UK or in Europe
then this would be streaky smoked bacon
and just chopped it up and added it to
my Ottawa dough we love eating these for
breakfast in my house because they’re
quick and they’re easy but you really
can’t have them any time in Columbia to
eat them all day one is like one serving
I think it’s more than enough it’s like
having your little personal pizza I’ve
held my up in the fridge for up to like
a week they don’t usually last week only
because people eat them but in theory if
you could keep them in your fridge for a
week I think they’d be good there’s a
lot of different ways you can do these
do them in a toaster oven to start them
off I like doing them in a pan with some
butter and then finish them off on some
open flame just because they’ll get a
really good nice charred flavor color it
gets crispy crusty on the outside on
both sides and then just a little layer
on the inside is like soft and mushy and
that’s what makes the perfect combo all
right so I’m gonna throw away smoked
bacon ones in there I’m gonna grate my
cheese this is just kiss over uncle I’ve
done it with Gouda I’ve done it with
Greer people think that cotija is the
same as queso blanco it’s very similar
and if you can’t find queso blanco that
i would say go with cotija because he
has a lot saltier this is extremely
traditional light fluffy wonderful and
then this is literally just finishing
them off perfect for my Audet boss
inside when I don’t feel like starting
up the barbecue almost done I’m actually
ready to put them on our fire there’s
such a treat so good these are super
versatile you can do all vegetarian or
Chili’s though or whatever but I mean
the core of them is that yeah they’re
gluten free by nature because it’s corn
I suppose if you really had to you could
use oil instead of butter again it’s a
personal choice you don’t need to keep
them on there too long that is exactly
what you want you want the burning bit
it’s the best part can you hear that yep
so these also you want to so you don’t
want to like make them and then have
them sitting you want to serve them
right away because what happens is if
they’re sitting on whatever plate or
board that you have them on for too long
they get like soggy aegon and then all
that wonderful charring and crisping you
did is kind of a waste of time okay now
look at just please look at this look
how fantastic this cheese is like clouds
it’s miraculous Columbia like dill he I
mean literally a big there’s no way that
I can eat all of that but it’s like so
light and fluffy that it just like when
you take a bite just goes away it’s
perfect we’ve got someone hearty fried
down chori so like I said before there’s
really no wrong answer here guys I’ve
got some ahi here like a salsa and it’s
got a really nice fresh flavor because
of all of the
cilantro I also have the recipe in my
book but really just you know it’s
cilantro onion garlic habaneros tomato a
little bit of lime vinegar water done so
now I get to try it’s my favorite part
okay let’s see score crunchy soft salty
chorizo makes it because that really
good flavor to go with bacon yeah he
gives it like a fresh it’s like a break
everything I wanted my mouth right now
if you liked this recipe
there are tons more click the link below
for my book there’s recipes from all
over the world like from Asia and Latin
America and classic American dishes I
hope you enjoy them I’m super excited
about it
one provecho
[Music]
you
hi i’m Kelis and I’m in the food tube
kitchen today I’m gonna make smoked
bacon on a bus at a pasar a really
traditional Colombian dish they cook
them on every corner and there’s a
million different ways to do it I kind
of put my own twist on it I’ve had some
discussions with some other Colombians
they do not think that bacon should be
oh but I do
so I put bacon in mine just cuz bacon in
everything this is basically just really
fine precooked
white cornmeal I get it at my market
I’ve got about 500 grams already
measured out I’m just gonna put it in my
bowl here then I have a kettle it’s
already boiled water 2 cups cooking is
temperamental and it depends on your
atmosphere if you’re in a really humid
place you might need less water if
you’re in a super dry place like
California where I from you might need
war water you want to make like a dough
so if you see this still really dry like
this you know you need some more water I
was just recently in Colombia and it was
amazing because like you see all these
women making them on the corner with
like open flames and one of the things
that I thought was cool was that like
it’s such a great foundation for so many
different things like you could top it
with anything you could put bacon in it
you could put onions in it you could put
jalapenos or it’s a foundation for like
this plethora of amazing delicious
things you want your dough consistency
to be you want to be pliable like it
needs to be able to mold you don’t want
it to be so wet to the point where you
can’t get it to become something we
don’t want to be so dry to the point
where you can still see the dry grains
you know so I fried up some American
bacon if you’re in the UK or in Europe
then this would be streaky smoked bacon
and just chopped it up and added it to
my Ottawa dough we love eating these for
breakfast in my house because they’re
quick and they’re easy but you really
can’t have them any time in Columbia to
eat them all day one is like one serving
I think it’s more than enough it’s like
having your little personal pizza I’ve
held my up in the fridge for up to like
a week they don’t usually last week only
because people eat them but in theory if
you could keep them in your fridge for a
week I think they’d be good there’s a
lot of different ways you can do these
do them in a toaster oven to start them
off I like doing them in a pan with some
butter and then finish them off on some
open flame just because they’ll get a
really good nice charred flavor color it
gets crispy crusty on the outside on
both sides and then just a little layer
on the inside is like soft and mushy and
that’s what makes the perfect combo all
right so I’m gonna throw away smoked
bacon ones in there I’m gonna grate my
cheese this is just kiss over uncle I’ve
done it with Gouda I’ve done it with
Greer people think that cotija is the
same as queso blanco it’s very similar
and if you can’t find queso blanco that
i would say go with cotija because he
has a lot saltier this is extremely
traditional light fluffy wonderful and
then this is literally just finishing
them off perfect for my Audet boss
inside when I don’t feel like starting
up the barbecue almost done I’m actually
ready to put them on our fire there’s
such a treat so good these are super
versatile you can do all vegetarian or
Chili’s though or whatever but I mean
the core of them is that yeah they’re
gluten free by nature because it’s corn
I suppose if you really had to you could
use oil instead of butter again it’s a
personal choice you don’t need to keep
them on there too long that is exactly
what you want you want the burning bit
it’s the best part can you hear that yep
so these also you want to so you don’t
want to like make them and then have
them sitting you want to serve them
right away because what happens is if
they’re sitting on whatever plate or
board that you have them on for too long
they get like soggy aegon and then all
that wonderful charring and crisping you
did is kind of a waste of time okay now
look at just please look at this look
how fantastic this cheese is like clouds
it’s miraculous Columbia like dill he I
mean literally a big there’s no way that
I can eat all of that but it’s like so
light and fluffy that it just like when
you take a bite just goes away it’s
perfect we’ve got someone hearty fried
down chori so like I said before there’s
really no wrong answer here guys I’ve
got some ahi here like a salsa and it’s
got a really nice fresh flavor because
of all of the
cilantro I also have the recipe in my
book but really just you know it’s
cilantro onion garlic habaneros tomato a
little bit of lime vinegar water done so
now I get to try it’s my favorite part
okay let’s see score crunchy soft salty
chorizo makes it because that really
good flavor to go with bacon yeah he
gives it like a fresh it’s like a break
everything I wanted my mouth right now
if you liked this recipe
there are tons more click the link below
for my book there’s recipes from all
over the world like from Asia and Latin
America and classic American dishes I
hope you enjoy them I’m super excited
about it
one provecho
[Music]
you
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