Lechona Tolimense (Beef Version)

Name: Lechona Tolimense (Beef Version)
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 12 servings
Cuisine: Colombian
Ingredients: 2kg beef roast (boneless chuck); 3 cups dried yellow split peas, soaked overnight; 2 cups rice; 2 onions, finely chopped; 6 cloves garlic, minced; 2 tsp cumin; 1 tsp annatto; 1 bunch scallions, chopped; Salt, pepper; Arepas for serving

Lechona Tolimense (leh-CHOH-nah toh-lee-MEN-seh)

Tolima-Style Stuffed Beef Roast

⏱ Prep Time 60 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 526 kcal

A Tolima-inspired feast of slow-roasted beef stuffed with seasoned yellow peas, rice, and aromatic spices, served in generous portions with arepa.

Nutrition & Info

Protein 40.0g

Carbs 42.0g

Fat 22.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

large roasting pan Dutch oven mixing bowls

Presentation Guide

Vessel: large wooden board

Garnishes: scallions, lime

Accompaniments: arepa, aji sauce

Ingredients

2kg beef roast (boneless chuck)
3 cups dried yellow split peas, soaked overnight
2 cups rice
2 onions, finely chopped
6 cloves garlic, minced
2 tsp cumin
1 tsp annatto
1 bunch scallions, chopped
Salt, pepper
Arepas for serving

Instructions

1
Soak yellow peas overnight. Cook until tender but not mushy. Drain.
2
Cook rice until just underdone. Mix with peas, sautéed onion, garlic, cumin, annatto, and scallions.
3
Butterfly the beef roast and pound to even thickness. Season generously with salt and pepper.
4
Spread pea-rice mixture over beef. Roll tightly and tie with kitchen twine.
5
Roast at 160°C (320°F) for 3 hours, basting occasionally, until beef is tender and deeply browned.
6
Rest 20 min, slice thickly. Serve with arepa.

💡

Did You Know?

Traditional lechona is so large it feeds an entire village party — it is the centerpiece of every Tolima festival.

Chef's Notes

Equipment Tips

large roasting pan
Dutch oven
mixing bowls

Garnishing

scallions, lime

Accompaniments

arepa, aji sauce

The Story Behind Lechona Tolimense (Beef Version)

Lechona originated in the Tolima department during colonial times as a festive dish. This beef adaptation preserves the essential character — the filling of yellow peas and rice with aromatic spices — while making it accessible. The slow-roasting technique creates extraordinary tenderness.

🕐 Traditionally enjoyed celebrations and festivals 📜 Origins: Colonial Tolima region

Comments (0)

No comments yet. Be the first to share your thoughts!