A feast of mestizo cuisine! Delicious toasted tortillas spread with beans and prepared with pork leg and pickles(a mixture of carrots, vinegar, sugar and spices).
Preparation time: 1 hour.
Ingredients
- 20 pcs. Toasted tortillas
- 200 gr. Ground red beans
- 100 gr. Aged cheese
- 500 gr. Pork leg
- 5 pcs. Bay leaves
- 4 pcs. Whole pepper
- 3 pcs. Thyme sprigs
- 3 pcs. Clove
- 5 pcs. Oregano
Sauce:
- 3 pcs. Ancho Chili pepper
- 1 pc. guajillo chili pepper
- 60 gr. Onion
- 1 medium garlic clove
Picles:
- 700 gr. Carrots
- 100 gr. Onion
- 100 gr. Sugar
- 100 ml. Vinegar
- 80 gr. Serrano chili pepper
- Water
- Salt
Preparation
- Cook the pork with a little of the spices, remove from the heat; shred the meat.
- Picles: Peel the carrots and grate them, put them aside and slice the onion.
- Devein and cut the serrano peppers.
- In a saucepan, fry the onion and garlic; add the carrots, peppers, the rest of the spices, sugar, salt and vinegar, cook until the vegetables are soft; check seasoning.
- Sauce: Clean and devein the peppers, hydrate them in hot water, then blend them with onion, garlic, sugar, vinegar, oregano and thyme, the sauce should be bittersweet.
- Fry the tortillas
- Crumble the Chiapaneco cheese.
- Spread the toast with beans, then add the meat, the picles, sauce and sprinkle cheese to taste.
Tips:
Do not make them too long in advance because the toast gets wet.
Leave a comment
Related Posts
Granillo atole
Comitán de Domínguez
Peach Caramel
Comitán de Domínguez
Sour atole
Comitán de Domínguez
Temperant water
Comitán de Domínguez