About the Recipe
Ingredients
Beans:
2 lbs pinto beans
2 Roma tomatoes
1/2 white onion
3 garlic cloves
3 habanero chiles (optional for spiciness)
Powder:
2 oz salt
2 oz black pepper
2 oz minced garlic
2 oz tomato broth
3 long chives
Protein:
3 sausages to grill
1 lb of pork chicharrón (botanero)
6 strips of bacon
1/2 lb fresh cheese
6 oz of pork fat.
Companions:
3 Hass Avocados
Nixtamal tortillas (The ones from El Milagro are the ones I use)
Preparation
The first step is to boil water in a pot, add the beans and we have to leave a considerable amount of water since this dish is better soupy.
We cut the vegetables into small pieces, the garlic in the same way, we add everything to the beans and empty the powders.
The next step is to cook the proteins, which must be golden and cooked before adding them to the beans, so we break up the sausages and bacon and in 1 oz of pork lard we cook them and pour them into the pot with the beans, the Place the rest of the butter in the pan to melt and add it to the pot of beans.
We leave it cooking for approximately 1 hour and 30 minutes; We will notice when we try them if they are soft.
In the same way, we will test the broth to see if it has enough salt or if we have to add more (depends on taste).
I hope you like it and let me know your comments, questions or suggestions. Have a nice day!