Otatitlán-Style Beans from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez
In otatitlán, on the west bank of the papaloapan River, Luisa Reyna Mortera Aguirre, secretary to the town administration, took charge of us for the afternoon. She brought us to her home and...
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Cooking tools:
- Stove
- Pot
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 1 small white onion, chopped
- ½ cup lard, preferably home-rendered
- 15 árbol chiles (see page 47)
- Cooked Black Beans, slightly cooled
- 1 cup milk
- 1 cup (about 5 ounces) roasted peanuts
- 6–8 ounces Chile-Spiced Sausage, removed from the casings and crumbled, or Spanish-style chorizo, finely chopped (to make about 1 cup)
- 6 thick slices bacon, cut into ¼-inch dice
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