Tortas De Chorizo Y Frijoles Negros Recipes

FRIJOLES Y CHORIZO

Frijoles y Chorizo image

-Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 2h40m

Yield 16 servings (2 quarts).

Number Of Ingredients 10

Ingredients

1 pound dried pinto beans
2 poblano peppers
2 serrano peppers
6 cups water
1 bay leaf
1/2 pound uncooked chorizo, casing removed
2 tablespoons lard
1 cup chopped onion
2 teaspoons salt
1/4 cup chopped fresh cilantro

Steps:

Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Place peppers on a baking sheet; broil 4 in. from the heat until skins blister, about 4 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15 minutes. Peel off and discard charred skin. Remove stems and seeds. Chop peppers and set aside., Drain and rinse pinto beans, discarding liquid. Return beans to the Dutch oven. Add 6 cups water and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until beans are tender., Meanwhile, crumble chorizo into a skillet; cook over medium heat for 6-8 minutes or until fully cooked. Drain and set aside. In the same skillet, melt lard. Add onion and reserved peppers; cook and stir until tender, about 5 minutes. , Add the chorizo, pepper mixture and salt to beans. Simmer, uncovered, for 30 minutes. Discard bay leaf. Just before serving, stir in cilantro.

Nutrition Facts : Calories 173 calories, Fat 6g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 472mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 5g fiber), Protein 9g protein.

TORTAS DE CHORIZO Y FRIJOLES NEGROS

TORTAS DE CHORIZO Y FRIJOLES NEGROS image

Categories Sandwich Pork Sauté Lunch

Yield 4 subs

Number Of Ingredients 10

Ingredients

2 large fresh Mexican chorizo sausages, casing removed (about
8 oz/225 g)
19-oz (540-mL) can black beans, undrained
4 bolillo rolls, crusty French rolls
or submarine sandwich rolls (about
7 inches by 3 inches), sliced open
Vegetable or olive oil for brushing buns
6 oz (175 g) Mexican queso fresco or panela, or other fresh cheese such as feta or goat, sliced 1/4-inch thick
1 avocado, cut in 1/4-inch slices
3/4 cup purchased Mexican salsa or several dashes bottled hot sauce

Steps:

Heat medium, non-stick skillet over medium. Add chorizo. Cook, breaking up clumps, until browned and thoroughly cooked, about 8 minutes. Add beans. As they come to simmer, mash until beans are very smooth with potato masher. Cook, stirring frequently, 10 minutes or until consistency of very soft mashed potatoes. Keep warm. (Makes about 2-1/2 cups.) If desired, use fingers to scrape out some soft bread from centre of each bread half, making small hollows. Brush insides of buns with oil. Lay, cut side down, in large skillet heated over medium. Cook, in batches if needed, until crisp and golden, about 2 minutes. Smear about 1/2 cup chorizo mixture over bottom half of each roll. (Cover and refrigerate any extra for another use.). Top each with slices of cheese and avocado. Top with salsa or hot sauce to taste. Add bun tops.

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