COLOMBIAN'S TASTE RECIPES

Steps:

• Combine 1 1/3 cups cornmeal, the warm water, and salt in a bowl and mix well with a spoon. If the package directions for the masarepa recommend it, knead the dough in the bowl until it’s very smooth, moistening hands if dough sticks, about 3 minutes. Let dough rest 5 minutes.
• Dough should be firm enough to hold its shape in disks (see next step). If needed, stir in more masarepa until it’s the right consistency.
• Divide dough into 4 equal portions and shape each into a ball. With your hands, gently flatten each into a disk about 4 inches wide and 1/2 inch thick and put on a plate.
• Set a large nonstick frying pan over medium heat until water droplets sprinkled on top dance in the pan. Spray pan with cooking spray. Set arepas in pan (cook in 2 batches if they don’t all fit) and cook, turning once, until golden brown, about 4 minutes per side. Serve hot.

Steps:

• Season steak with 1 teaspoon salt and garlic powder.
• Heat a large frying pan until VERY HOT.
• Add 2 tsp of oil then half of the steak and cook less than a minute on each side until browned.
• Set steak aside, add another teaspoon of oil and cook remaining steak. Set aside.
• Reduce heat to medium, add another teaspoon of oil and add the onions.
• Cook 2 minutes, until soft then add the tomatoes.
• Season with more salt, to taste, about 1/4 to 1/2 teaspoon. Add black pepper and cumin and reduce heat to medium-low.
• Add 1/4 cup of water and simmer a few minutes to create a sauce, add more water if needed and taste adjust seasoning as needed.
• Return the steak to the pan along with the drippings, combine well and remove from heat.
• Serve over rice or veggie rice for a low carb option with a sunny-side up egg on top.