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