Gallo Pinto con Platanos Fritos

3/4 pound fresh chorizo
 1/2 cup finely chopped onion
 1/2 cup finely chopped red bell pepper
 1 tablespoon minced garlic
 1 jalapeno chile, seeded and minced
 1 cup chopped cilantro
 1 tablespoon Worcestershire sauce
 1 (15-ounce) can black beans, rinsed and drained
 2 cups cooked white rice 
1/4 cup vegetable oil
 3 ripe plantains, peeled and sliced into 1/2-inch rounds
 1/3 cup brown sugar
 1/3 cup water
 Soft corn tortillas, warmed

	1 	In a skillet cook the  chorizo over medium-high heat, stirring and breaking up, until  fat is 
rendered and sausage is no longer pink; add onion,  bell pepper garlic, and jalapeno; cook over low 
heat, stirring, until  vegetables are soft. Stir in cilantro, Worcestershire, beans,  rice. Cook to 
heat mixture through, stirring gently, taste and  adjust salt if necessary. Transfer to serving 
platter. Surround  with fried plantains and serve with tortillas.

	2 	In skillet over medium-high  heat, fry the plantains for 3 to 4 minutes on each side, until  
they are golden; drain on paper towels.

	3 	In small saucepan boil  brown sugar and water until sugar is dissolved and mixture is  syrupy.

	4 	Pour off oil from skillet,  return plantains to skillet and add syrup; cook the plantain  mixture 
over medium heat, stirring, for 1 to 2 minutes, until  plantains are coated well. Cover and set
aside, keep warm or  rewarm gently.

Optional: If desired, top  each serving with a fried egg and garnish with cilantro and grated  
Cotija cheese.

Tip: The plantains and  syrup can be made ahead and set on the back of the stove; when  gallo 
pinto is ready, simply gently reheat the plantains in the  syrup.

Recipe provided courtesy  of Pork: The Other White Meat.

Please report any bad links..Thanks, Buzz


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