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
Gallo Pinto con Platanos
- 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.
Optional: If desired, top each serving
with a fried egg and garnish with cilantro and grated Cotija
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
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