CHARRO BEANS:2 3/4 lb black beans, cooked with garlic, onion, and salt1 medium tomato, finely chopped1/2 white onion, minced5 chiles serranos, finely chopped1 piece pork crackling broken into small pieces10 epazote leaves, minced1/4 cup cilantro, minced
CHILLIED PORK:4 pork cutlets6 chiles guajillos, deveined2 garlic cloves, peeled1/4 white onion1/2 cup orange juice4 tablespoons vinegar3/4 oz. achiote paste12 teaspoon dried oregano
GREEN SAUCE:8 small tomatillos, washed1 cup water2 garlic cloves, peeled1/4 while onion, sliced2 tablespoons cilantro, washedsalt to taste
GARNISH:8 small sopes filled with beans, chorizo, pork crackling and crumbled cheesemolcajete sauce with tomato, chiles moritas and pasillaspico de gallo1 cup creme fra”che4 chiles chipotles in adobo sauce20 freshly made tortillas
Mix beans with other ingredients in a saucepan. Bring to a boil pint. Serve hot
CHILLIED PORK: Blend chiles, garlic, onion, orange juice, vinegar, achiote paste and oregano into a thick paste. Strain and pour into a deep bowl. Add cutlets and marinate for 45 minutes. Preheat cast-iron griddle for 30 minutes. Cook cutlets for 8-10 minutes.
GREEN SAUCE: Cook tomatillos in boiling water for 10 minutes. Remove and blend or crush in molcajete with remaining ingredients and a little cooking liquid. Season to taste.
TO SERVE: Serve chillied pork on the right side of plate. On the other side arrange 2 sopes and a serving of pico de gallo. Serve charro beans in a small individual bowls and garish with a chipotle chile. Accompany with other sauces and cream. Serve with hot tortillas.
This meal is sure to give you a taste of Mexico's finest and most authentic meals that come with a spicy kick.