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Chifrijo

Chifrijo

Chef Cunningham

Ingredients

Mexican Rice

  • 1 Cup Rice Long Grain Parboiled
  • 1 Tbsp Oil Salad Liquid Soybean
  • 1/2 Cup Onion Yellow Jumbo, small dice
  • 1 ea Garlic Whole Peeled, minced
  • 1/2 Cup Pepper Bell Red Medium, stem, seeded, small dice
  • 1 tsp Cumin Seed Ground
  • 1 tsp Pepper Black Ground
  • 1 tsp Salt Coarse Kosher
  • 1 tsp Turmeric Ground Organic Dry
  • 1 tsp Base Chicken Gourmet Paste
  • 1 1/2 Cups water

Pinto Beans

  • 24 oz Bean Pinto Fancy, washed and rinsed
  • 2 Tbsp Oil Salad Liquid Soybean
  • 2 ea Garlic Whole Peeled, cloves, minced
  • 1 Cup Onion Yellow Jumbo, small dice
  • 1 tsp Cumin Seed Ground
  • 1 tsp Pepper Black Ground
  • 1 tsp Salt Coarse
  • 5 Cups water
  • 1/4 lb Carnita Style Pork Meat, Boneless, Fully Cooked
  • 1 oz Yellow Corn Tortilla Chip, Round, about 10 chips
  • 2 oz Cilantro
  • 1/4 ea Avocado Hass #2 Ripe Fresh, sliced
  • 3 oz Tomato Pico De Gallo Fresh

Preparation

  1. Thoroughly heat the carnitas meat by frying in a saute pan with 2 tbsp. of oil, allowing to crisp a little. 2. In a small bowl., add 1/4 cup of the Mexican rice, J /4 cup of the pinto beans and liquid.
  2. Add the hot, crisp pork carnitas. Top the pork with 2 to 3 tablespoons of the pico de gallo.
  3. Finish with ripped cilantro, sliced avocado and served with chips arranged around the bowl or on the side.

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