Polvorones

Crumbly Mexican shortbread cookies made with lard and pecans, dusted in powdered sugar and melt-in-the-mouth.

Ingredients

• 400g cured chorizo
• 300g corn tortillas
• 1 tbsp rehydrated dried chilies
• 2 tsp smoked paprika
• 3 tbsp lard
• 200g jalapeños
• a handful of fresh epazote, chopped
• salsa verde, to taste

Instructions

1. 1

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

2. 2

   In a large bowl, whisk together the pinto beans and ground cumin until evenly combined.

3. 3

   In a separate bowl, blend the crumbled cotija cheese with the beef 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 15 mins.

6. 6

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

7. 7

   Garnish with epazote or a dusting of pickled red onions.

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