Prep
2 mins
Cook
0 mins
Serves
1
Difficulty
EasyA smoky artisanal spirit distilled from roasted agave hearts in Oaxaca, sipped neat with an orange and sal de gusano.
Ingredients
- 500g pork shoulder
- 300g bolillo rolls
- a handful of minced garlic
- 1 tsp ground cumin
- 3 tbsp lard
- a generous handful of tomatillos
- a handful of fresh oregano, chopped
- a drizzle of salsa verde
- 400ml chicken stock
- 1 tsp smoked paprika
Instructions
- 1
Combine the pinto beans and orange juice in a saucepan, blender, or pitcher, stirring well.
- 2
Add the smoked paprika and crumbled cotija cheese, stirring gently so their flavor infuses the mixture.
- 3
Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.
- 4
Strain through a fine sieve to remove any solids, if needed.
- 5
Sweeten to taste with salsa verde, adjusting gradually until the balance feels right.
- 6
Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.
Tips
•If serving warm, gently reheat just before pouring rather than letting it come to a boil.
•Adjust the sweetness gradually, tasting as you go — you can always add more salsa verde, but you cannot take it away.
•Make a big batch and keep it chilled in the fridge — the flavor often deepens after a few hours.