COLOMBIAN BREAKFAST RECIPES

Steps:

• Prepare the hogao by heating 1 tablespoon vegetable oil or bacon drippings in a large skillet over medium heat.
• Cook onions until softened, about 5 minutes.
• Add tomatoes, season with salt and pepper, and cook until the tomatoes break down and are kind of mushy, about 15 minutes.
• Meanwhile, in a saucepan, heat vegetable oil over low heat, then add rice and beans, stirring often to prevent sticking.
• Once hogao is prepared, stir one cup into the rice and beans, season with salt to taste.
• Once heated through, stir in cilantro.
• Prick chorizo (or other sausage) with a fork in several places.
• Place chorizo in a skillet, half covered with water; cook, turning several times, until water boils out.
• Add morcilla (or other sausage) and brown all the sausages in the fat left in the pan from the chorizo.
• While the sausages are cooking, scramble the eggs, and cook the pork loin, separately, in butter.
• Serve with extra hogao (this recipe makes extra), chopped cilantro, lime wedges (delicious on the pork loin); also arepas and queso fresco; and hot chocolate, to drink.

Steps:

• Mix water, corn meal, mozzarella cheese, butter, and salt together in a large bowl. Knead until mixed well and the dough has a soft consistency. Form balls the size of a medium orange and place them between 2 sheets of plastic wrap. Flatten with a rolling pin to your desired thickness.
• Cut the dough into circles using a cereal bowl or drinking glass, lip-down, through the plastic wrap. Remove the plastic wrap and remove excess dough.
• Coat a griddle with cooking spray and heat to medium-high. Add arepas and grill until golden brown, about 5 minutes per side. Serve immediately.