Tortas De Chorizo Y Frijoles Negros Recipes

TORTAS DE CHORIZO Y FRIJOLES NEGROS

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.

FRIJOLES Y CHORIZO

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.

TORTA DE FRIJOLES NEGROS Y QUESO

Steps:

• Mezcla la lechuga con los rábanos, la cebolla, el vinagre, la sal y la pimienta negra; separa a un lado.
• Retira la miga del centro de los bolillos cortados por la mitad, dejando cáscaras de pan de 1/4-pulgada de grosor; guarda la miga del pan que quitaste para bocadillos u otro uso. Unta la mayonesa de forma pareja en la parte interior de las cáscaras. Coloca los frijoles con una cuchara en la base de los bolillos; cubre con la rebanadas de queso. Coloca sobre la rejilla de una asadera.
• Asa durante 2 minutos o hasta que el queso se derrita. Corona con la mezcla de lechuga; cubre con la otra parte de los bolillos.