RECIPE INGREDIENTS
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1 1/2 lb pork spare ribs, cut to 3/4-inch lengths
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1 teaspoon salt, or to taste
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1/4 onion, chopped
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1 clove garlic
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Juice of 2 small oranges
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2 cups cooked black beans plus 1 1/2 cups bean broth
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For Toppings:
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3 medium tomatoes, chopped
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1 medium onion, chopped
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6 tablespoons chopped cilantro
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7 oz queso fresco or farmer cheese, cut into 1/2-inch cubes
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2 medium avocados, peeled, pitted, and cut into 1/2-inch cubes
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3 tablespoons chopped fresh arbol chiles, jalapeno chiles, or serrano chiles
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3 1/2 crumbled chicarron (pork rind)
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1 1/2 bacon, fried, drained, and crumbled
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5 cups finely shredded lettuce
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RECIPE METHOD
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Place the ribs in a pot and add water to cover. Add the salt, onion, and garlic and boil over medium heat. When the ribs are soft and the water is almost completely evaporated, add the orange juice and let evaporate. Set aside but keep hot.
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Reheat the beans with the broth in an earthenware casserole that they can also be served in. When heated, add the ribs.
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Meanwhile, put the first 8 toppings in individual bowls. Allow each person to fill his or her bowl first with beans and then with a choice of toppings and a handful of lettuce.
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