Chifrijo Recipe

History:

Chifrijo is a recipe created in the 1990s in a well-known bar in San José, the capital of Costa Rica. According to the owner of the bar, he arrived to work one evening, starving and asked the cook for something to eat. The cook quickly took a plate and placed beans, rice, and some pork rinds on it, and finally, he added pico de gallo. They tried this combination and knew they had a hit. They then shared the new dish with a regular customer of the bar, who also loved it.

It became popular among the bar patrons and even spread to other kitchens until it became one of the most famous snacks in the country. It is traditionally served with beer and is usually a highly acclaimed tapa in bars. The word chifrijo comes from the union of two of its main ingredients, chicharrón and beans (frijoles) Finally, triangles of fried corn tortillas are placed around the plate, which is usually a bowl.

Ingredients:

• 15 ounce can of red beans

• 1.5 cups cooked white rice

• 18 ounces of pork crackling

• 2 pounds tomato

• 1 bunch of cilantro

• 1 large onion

• 2 lemons

• 1 avocado

• 1 package of tortilla chips

• Salt

Preparation:

To make the pico de gallo, cut the tomatoes, onion and cilantro as small as possible. Place in a bowl, stir and add lemon to taste.

Rice and beans are cooked as usual. The beans, leaving them to soak overnight before cooking them, and the white rice, with garlic and salt.

Fry the chicharrones (pork rinds) in abundant oil. Reserve on absorbent paper to remove excess fat.

To assemble the dish:

Place the beans with some of their broth in a deep dish.

Then rice is served on top, pieces of pork rinds, then the pico de gallo and triangles of tortilla bordering the plate.

Finally, slices of avocado are cut and one or two are placed on each plate.