Lechona Tolimense (Beef Version) — Print Recipe

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

Ingredients

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.