Gallo pinto translates as “speckled
hen,” and this colorful dish from Costa Rica is indeed a
feast for the eyes with chorizo, red pepper, beans, rice, and
cilantro. Accompanied with fried ripe plantains and corn tortillas,
this is a complete meal. Top each portion with a fried egg, if
desired, and garnish with a shower of grated Cotija cheese and
chopped cilantro.
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
- 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.
- 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.
- In small saucepan boil
brown sugar and water until sugar is dissolved and mixture is
syrupy.
- 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.
Serves 4.
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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