Chongos Zamoranos

Tender curd knots simmered slowly in a cinnamon and piloncillo syrup until caramelized and silky in texture.

Ingredients

• 400g cured chorizo
• 2 cups pinto beans
• a handful of minced garlic
• 1 tsp dried oregano
• 1/4 cup neutral vegetable oil
• 2 white onions, chopped
• a handful of fresh oregano, chopped
• a drizzle of Mexican crema
• 1 cup orange juice
• 1/2 tsp chili powder
• 2 ripe tomatoes, chopped
• a drizzle of toasted pumpkin seeds

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with lard.

2. 2

   In a large bowl, whisk together the bolillo rolls and ground cumin until evenly combined.

3. 3

   In a separate bowl, blend the salsa verde with the chicken stock until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 3 hrs.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

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