INGREDIENTS: Serves 4 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 METHOD: 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.
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