Colombian Picada

Directions

• 1

  Peel the yucca and cut into quarters. Pour into boiling water with salt and let cook until they're very soft.
• 2

  Wash the criolla and red potatoes, then leave them to cook in water with salt.
• 3

  While the potatoes cook, prepare the patacones. To make them just peel the plantains, cut them into 4 parts and fry in hot oil. Turn them over and when they take on a little color remove them from the heat and flatten them with a pataconera or simply press down using a cutting board. Place them back in the oil and remove them when they look well toasted. Let sit over paper towels and add salt to taste.
• 4

  Cut the chorizo into three pieces and place on a grill or saucepan. Place the ribs in the same place. Remove the meat from the heat once they’ve browned.
• 5

  Brown the yucca in the same oil as the plantains.
• 6

  You can sauté the criolla potatoes or serve them boiled.
• 7

  Place the cooked ingredients on a tray and add more salt if necessary.
• 8

  Cut the tomatoes in quarters and distribute in the tray.
• 9

  Prepare the guacamole to your taste or simple create an avocado purée with the avocado, lime juice, a bit of hot sauce and salt.
• 10

  Serve immediately.