Went on a huge binge of scrolling through Mexican food reels and recipes, love playing with dried chillies and the robust flavours of Mexican food – so tried my hand at making this incredible dish of Chile Colorado, homemade frijole refritos, arroz Mexicano and a side of white corn tortillas.
Chile Colorado
– Cubed pork braised in a a rehydrated ancho, guajillo, and morita with roasted tomato, onion, garlic and some chicken stock with seasonings.
Frijole refritos
– 2 hour boiled Pinto beans with Spanish onion, garlic and aguacate leaf. Reserved bean stock to blend into a beautiful, smooth consistency.
Arroz Mexicano
– roasted tomato, jalapeño, onion and garlic blitzed and incorporated into toasted white grain rice and made with chicken stock and a bay leaf.
ALL topped with a habanero salsa picante (not pictured).
by hotsaucetom