Mute Santandereano, a typical dish from Santander

As we have ever commented, thanks to the richness of flavors, the use of typical ingredients and the presence of spices and dressings, Colombia has a rich gastronomy which is the product of the fusion of different cuisines, from Spanish to indigenous.

Although there are some typical dishes that are common to all regions of the country, as in most cases, each area has its own particular flavors, which are tasted by expert palates from each region. One of the most traditional dishes of the Santander Department is Mute Santandereano, which you can taste in bucamaranga or in any other city in the region since it is offered in most restaurants and is even the most consumed dish by tourists visiting that area of ​​the country.

This dish based on beef rib and pork is a kind of exquisite stew thanks to the presence of a large amount of vegetables and spices. Would you like to know the recipe?

Here I leave you with her:

Ingredients

1 kilo of beef rib
1 pound of pork
1 kilo of precooked corn
1 leg of beef clean and split
1 kilo of corn peeled and cooked yellow or white, if you prefer it can be mixed
1 pound of Creole potato peeled and chopped

½ pound of shelled green beans
½ pound of shelled green peas
½ pound of shelled tender cob
5 cabbage leaves, chopped
macerated garlic to taste (optional)
1 big onion
1 branch of parsley
1 whole peeled carrot

For the home
Ripe tomato previously peeled and without seeds, finely chopped
Long onion, finely chopped
Color
Salt and pepper to taste
¼ cube of chicken broth

Preparation

Cook the beef leg and reserve the broth. In a pot with water add the marinated garlic, the big onion, the parsley branch and the carrot, the pork and the beef rib. Cover the pot for 15 minutes and cook until it boils. Add salt to taste and continue cooking until the meat is tender. Remove the meat and reserve.

On the other hand, remove the onion, parsley and carrot from the broth obtained and return to the fire. Add potatoes, beans, squash, peas, corn on the cob, cabbage and corn. When they are almost soft, add the meats and the precooked corn. Cook for approximately 15 minutes. Serve adding a portion of home (it is made by mixing the ingredients in a previously hot pan with oil). Serve with white rice, avocado and peeled corn arepa.