Pintos en Asiento
After visiting Oaxaca, you will eventually run in to a “tlayuda”; a delicious fried or toasted tortilla covered with a spread of refritos (beans mashed and cooked in a pan) and asiento (unrefined pork lard). This delicious stew came in to mind after my first encounter with tlayudas.
Ingredients
- 750gr pork meat
- 250gr pork lard (unrefined works best)
- 750gr pinto beans
- 2 or 3 cloves of garlic
- 1 Ancho pepper
- 2 big carrots
- 2 red peppers (orange and yellow also work)
- 1 large white onion
- 1 350gr can of pickled jalapeños
- Salt, pepper and parsley
Preparation
Set the beans to soak overnight. The next day chop up the onions and make sure the pork is the right size. I like big chunks, but its whatever makes you happy in the end. Put the pork lard in a stew pot and wait until it is hot, then add the chopped onions, the ancho pepper, whole or in bits the and the pork meat. After 3 or 4 minutes add the garlic and salt (not too much, you can aways add more later). Stir it frequently to seal the pork.
When the pork is white on all sides and the onion has cooked, add the beans and the water. Add twice the water needed to cover the ingredients. Cover up the pot and wait 30 to 40 minutes.
While you wait chop up the rest of the vegetables. When the meat has gone soft and the beans are ready add the carrots and the peppers, let it boil for a while and finally add the jalapeños and the vinegar they come in (if you are not a fan of spicy food add the same amount of white vinegar instead). Cover up again and wait another 10 to 15 minutes. Add salt (again) to taste. Serve with chopped parsley and smile.
Serves six hungry Mexicans.