THE SMOKY PORK-PULSE

(Our Play on Frijoles con Chorizo)

THE SMOKY PORK-PULSE

Ingredients: 200g Fresh Chorizo (crumbled), 800g Black or Pinto beans (canned), 1 tsp Smoked paprika, 1 tsp Cumin, 1 tsp Dried Oregano, 100ml Bean liquid or stock, 1 tbsp Lard or Oil...

Ingredients

  • 200g Fresh Chorizo (crumbled)
  • 800g Black or Pinto beans (canned)
  • 1 tsp Smoked paprika
  • 1 tsp Cumin
  • 1 tsp Dried Oregano
  • 100ml Bean liquid or stock
  • 1 tbsp Lard or Oil

Cooking Method

  1. The Scorch Fry chorizo in lard on high heat until the fat renders and meat is rock-hard crispy.
  2. The Bloom Add the spices and oregano with a 25ml splash of stock; fry for 2 minutes to release the smoky oils.
  3. The Marriage Add beans and remaining stock; simmer for 5 minutes while crushing half the beans to form a thick silk.
  4. The Final Flourish Top with raw pickled jalapeños and white onion rings.

Cuisine: Mexican

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