490K views · 26K reactions | Carne a la criolla con patacones - cocina colombiana | Carne a la criolla con patacones - cocina colombiana | By Edd Cabarcas | Today we prepare creole meat with pataconcitos very crispy that full pod, to cook we start cooking the back, until it is very soft and in a pan over medium heat, put achiote oil, white thyme and laurel to aromatize and immediately join the tomato party chopped, we put two tablespoons of the broth of the cooking meat and continue seasoning with mustard, tomato sauce, freshly ground pepper and returns this chopped meat only remains to go mixing and leave it on low heat to reduce and we are ready to serve, tell me from where you see my recipe to greet you in the next video today's greeting is for Soly Lopez who sees me from Argentina and Diana Carolina from Honduras my God! Crunchy and good taste, can't go wrong anywhere. Hey, you already know it.
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