Colombian Beef, Quinoa and Sweet Plantain Cazuela with Ají Dulce Hogao

Name: Colombian Beef, Quinoa and Sweet Plantain Cazuela with Ají Dulce Hogao
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Colombiana
Ingredients: 1.1 lb beef for stewing, cut into small cubes; 1 cup quinoa, rinsed; 2 cups ripe plantain, diced; 2 cups ripe tomato, chopped; 1 cup scallions, chopped; 1/2 cup ají dulce pepper, seeded and chopped; 1 tbsp garlic, finely chopped; 1 1/2 cups calabaza squash, diced small; 3 cups beef broth; 1 tsp ground cumin; 1 tsp achiote or paprika; 1/4 cup fresh cilantro, chopped; 2 tbsp vegetable oil; 1 1/4 tsp salt; 1/2 tsp black pepper; 3 oz crumbled queso costeño

An original Colombian-inspired cazuela that brings together gently stewed beef with quinoa, golden sweet plantain, and a fragrant hogao of ají dulce, tomato, and scallions. Comforting, colorful, and balanced with classic creole flavors.

25 minPrep

55 minCook

80 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

500 g beef for stewing, cut into small cubes (preferiblemente muchacho or posta boneless)
170 g quinoa, rinsed
300 g ripe plantain, diced (approx. 1 plátano large)
300 g ripe tomato, chopped (for the hogao and the cazuela)
120 g scallions, chopped
60 g ají dulce pepper, seeded and chopped
12 g garlic, finely chopped (approx. 3 cloves)
200 g calabaza squash, diced small
750 ml beef broth
2 g ground cumin
2 g achiote or paprika
15 g fresh cilantro, chopped
30 ml vegetable oil
8 g salt (ajustar to taste)
2 g black pepper
80 g crumbled queso costeño (for terminar)

Nutrition facts

per serving

498 kcal

Calories

31 g

Protein

39 g

Carbs

23 g

Fat

5 g

Fiber

34 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Season the beef with 1 teaspoon salt, black pepper, and cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. In a wide pot or cazuela, heat the vegetable oil over medium heat. Brown the beef for 6 to 8 minutes, stirring occasionally, until well colored.
3
3. Add half of the scallions, half of the tomato, half of the ají dulce, and all of the garlic. Cook for 4 minutes until the base becomes fragrant.
4
4. Stir in the beef broth and achiote or paprika. Once it comes to a boil, reduce to medium-low heat, partially cover, and cook for 25 minutes until the beef is tender.
5
5. Meanwhile, place the quinoa in a small saucepan with 360 ml water (1 1/2 cups) and a pinch of salt. Bring to a boil, then cover and cook over low heat for 15 minutes. Remove from the heat and fluff with a fork.
6
6. In a separate skillet, cook the diced ripe plantain over medium heat for 5 to 7 minutes, stirring gently, until golden and caramelized around the edges. Set aside.
7
7. Make the hogao: in the same skillet, add 2 tablespoons of cooking liquid from the cazuela if needed for moisture, then cook the remaining scallions, remaining tomato, and remaining ají dulce for 6 minutes until you have a rustic, thick sauce.
8
8. Add the squash to the cazuela and cook for 10 minutes. Then fold in the cooked quinoa, browned ripe plantain, and the hogao. Mix gently so the plantain keeps its shape.
9
9. Cook everything together for 5 more minutes over low heat so the flavors meld. Adjust with the remaining salt if needed and stir in the chopped fresh cilantro.
10
10. If you want a light gratin, transfer the mixture to an oven-safe baking dish, sprinkle with queso costeño, and bake at 400°F (200°C) for 8 minutes. Or serve it straight from the pot and finish with the cheese on top.
11
11. Serve the cazuela hot, with the queso costeño just beginning to melt and the hogao woven through every portion.

Chef tips

For a silkier texture, let the cazuela rest for 5 minutes before serving. The plantain should be very ripe to bring natural sweetness and contrast the hogao.

Substitutions

You can swap the beef for shredded chicken for a lighter version. If queso costeño is unavailable, use mild feta or a firm fresh cheese. The squash can be replaced with kabocha or similar pumpkin.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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