Source
What makes it a gringo version?
I used a bunch of different recipes from online that I’ve kind of tweaked to my liking. Mainly, I prefer red to black beans and a chili mixture for the beef thats a little lighter on the chipotle flavor.
[**For the beans**](https://www.seriouseats.com/recipes/2014/09/the-lazy-cooks-black-beans-easy-recipe.html):
Soak 1 lb red beans overnight in salted water.
Drain, add to a pot and cover with a few inches of water.
Chop and add half an onion, 10 garlic cloves, 1 jalapeno. Add the unchopped onion half whole
Squeeze juice out of 1 orange and then add both halves as well.
Simmer for 2-3 hours with a cracked lid. When beans feel nice and tender, remove the whole onion half and the orange, and crank the heat to bring the water to a boil. Stir frequently for 10 minutes, with pot uncovered, until a creamy sauce forms and sticks to the beans. Add juice from 1 lime if desired and salt as necessary
[**For the picadillo**](https://www.saboresenlinea.com/recetas/picadillo-de-carne-molida-y-vainicas) I didn’t have any achiote….. used paprika for inauthentic color….
Boil a pound of green beans until soft. Remove tips and cut into slices
Fry 5 chopped garlic cloves and a half cup of chopped onions (I used the softened onion that had been stewing in the other bean recipe), season with paprika to taste (should be achiote….)
Add half a pound of ground beef and brown. Add maybe half a cup to a cup of boiling water and cover with a cracked lid. Cook over medium heat, maybe 20 minutes, stirring occasionally. Once most of the water has evaporated, remove lid, add cumin and black pepper, and cook until dry. Season with salt as necessary.
[**For the beef**](https://www.seriouseats.com/recipes/2012/04/tender-beef-barbacoa-chipotle-tacos-recipe.html)
Toast 3 ancho, guajillo, mulato, costeno, and arbol chilis (seeds removed) each in a frying pan. Don’t burn, just get that nice fragrant chili smell going.
Add to 2 cups of chicken broth and microwave for 5 minutes.
Meanwhile, chop 12 cloves of garlic and a medium onion. Cook until soft in a high rimmer or large frying pan, around 10 minutes over medium heat. Add cumin, oregano, and cloves, cooking for another 30 seconds. Add chopped chipotle chilis in their sauce, vinegar, and 2 cups chicken broth. Cook until half reduced, maybe 15 minutes over medium heat.
Add chilis and chicken stock to a blender, along with the onion, chili mixture from the pan. Blend until smooth.
Cut up 4-5 lb chuck roast and throw in a crock pot. Pour half the sauce over it, and add 2-3 bayleaves. Cook for 12 hours on low.
Remove bayleaves and some gross fatty bits, then shred the beef. Throw in an oven safe container, add the remaining sauce, and broil at 275 for another 3-4 hours. Stir occarionally. This will really darken and thicken the sauce, evaporating off all the water released in the crock pot and leaving suuuper tender and flavorful shredded beef.
* **Pico de Gallo:**
Chop 2 medium tomatoes, half a large onion, half a jalapeno, and half a cup to a cup of cilantro. Mix, squeeze in juice from 3 limes, and salt appropriately.
* **Rice:**
2 Cups basmanti rice (woof…) plus 3.5 cups water in a rice cooker. Fluff rice once done, add half a cup chopped cilantro and juice from 1 lime (2-3 could have been nice but I was out of lime at this point)
* **Chips:** Cut up 2 corn tortillas, and fry the pieces for about 1 minute over medium heat.
* **Plantains:** Cut up pieces of a blackened plantain (only had a soft yellow one…. Not ideal). Fry until visibly softening and a nice dark brown color, maybe 5-8 minutes over medium heat
🤤🤤🤤🤤🤤
Spicey Ricey
Yummy :: Culinary :: Recipe