Tap a chip to add another filter, or use Clear all below.
Pinto beans are soaked overnight, then simmered with onion and garlic until tender. A separate pan crisps the bacon, browns the chorizo and softens the onion, jalapeño and tomato into a thick base. The two are combined for a final simmer with coriander, and the broth turns smoky, salty and rich. Eaten by the spoonful from a bowl, or set out alongside grilled meats and tortillas.
Long-grain rice (not basmati or jasmine, they're too slim) toasts in oil over medium heat until pale gold and nutty, 3-4 minutes. Diced onion and garlic join briefly. A blender pulses a ripe tomato, garlic clove, ½ onion and a few sprigs of coriander into a smooth red puree; this strains through a sieve to remove fibre and pours into the pan with the toasted rice, along with chicken stock, salt, cumin and a bay leaf. Brought to a simmer, covered, reduced to lowest heat, cooked for 18-20 minutes until the liquid is absorbed and the rice is tender. Off heat 10 min rest; fluffed with a fork; finished with frozen peas and chopped coriander.
Ripe tomato, white onion, jalapeño and coriander are chopped fine and tossed with lime and salt, then left to rest for ½ hour for the juices to draw out and the flavours to combine. Texture matters: each bite should have all four colours. A staple alongside grilled meat, tacos and chips.
Dried pinto beans soak overnight (or quick-soak: 1 hour after boiling). They simmer slowly with halved onion, garlic, bay leaves and a pork bone (or salt + epazote leaves) until very tender, about 1 ½ hours stovetop, 30 min pressure cooker. The cooking liquid is reserved. Lard (or bacon fat, or oil, but lard is traditional) melts in a wide pan; diced onion fries to deep gold; the cooked beans go in by spoon, with a ladle of cooking liquid. Mashed with a potato masher to a chunky paste (or pureed smooth, depending on preference). Cooked another 10-12 minutes, stirring, until the beans thicken and develop a slight crust at the edges of the pan. Cumin and salt to season. Topped with crumbled cotija or queso fresco, chopped coriander, sliced jalapeño.