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winter margarita & frijoles charros pairing

Created by chef Alexis Delassaux

To be paired with the Winter Margarita

Created by chef Alexis Delassaux

To be paired with the Winter Margarita

winter margarita food pairing Alexis Delassaux

INGREDIENTS

  • for 2 people
  • 100g black beans
  • 50g pork belly
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 2 red onions
  • 4 garlic cloves
  • 10g tomato puree
  • 2 tomatoes
  • 20g pico de gallo
  • 10g feta
  • 5g dried oregano
  • 5g cumin
  • 5g coriander seeds
  • 5g black pepper
  • 5g sweet chili powder
  • 10g olive oil

INSTRUCTIONS

  • Step 1

    Cut the pork belly into lardons and thinly slice the onion, peppers and garlic. Add 10g of olive oil to a pan and fry the pork until crispy, then set aside.

  • Step 2

    Cook the tomato puree, peppers, garlic, onions, herbs and spices in the pork fat for 20 minutes.

  • Step 3

    Add the beans, cubed tomatoes and 150ml of water to the pan along with the lardons, and cook on a low heat for 40 minutes.

  • Step 4

    Serve in a bowl, top with pico de gallo, feta, and a sprinkling of coriander leaves.

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