Gallo Pinto

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You will need a food processor and a tortilla press (if you are going to make your tortillas from scratch). Alternatively, you can buy your corn tortillas and lizano sauce from the grocery store which will cut down your total prep time.

Total Time: Approximately 1 to 2 hours.

Ingredients:

Lizano sauce

2 dried Guajillo chilies (soak in water for approximately 5 to 10 minutes, remove from the water and cut the stems)

1.5 cups vegetable broth

1/2 onion chopped

1/2 carrot chopped

2 Tablespoons of turbinado sugar (you can also use regular sugar)

2 Tablespoons lemon juice

1 Tablespoon white vinegar

1 Tablespoon ground cumin

2 teaspoons salt

1 Tablespoon of molasses

Rice

2 cups of rice (I used Jasmine)

4 cups of vegetable broth

1 to 2 teaspoons of salt

2 tablespoons of olive or coconut oil

Black beans

Red bell pepper

1/2 of an onion finely chopped

1/2 Bunch of Cilantro

1 pound dry black beans soaked in water over night

2 cloves of garlic minced

4 cups of vegetable broth

Corn Tortilla

1 heaping cup of ground corn flour (masa flour)

1 to 1.5 cup of water

Couple pinches of salt

Sides

Plantain (make sure it is ripe to the way you like it)

Eggs (made the way you like)

Avocado (optional)

Costa Rican or Nicaraguan Coffee (optional)

Step 1: In a food processor combine all of your ingredients for the Lizano Sauce (chilies, broth, onion, carrot, sugar, lemon juice, vinegar, cumin, salt, molasses) and blend together.

Step 2: Let all the ingredients blend in the processor until it is all well incorporated.

Step 3: Pour into a sterilized mason jar and refrigerate until you are ready to use it.

Step 4: In a pressure cooker or rice cooker add all of the ingredients for your rice (rice, broth, salt and oil). Stir and set on your rice setting to cook.

Step 5: In a pressure cooker add all of the ingredients for your black beans (red bell pepper, onion, cilantro, broth and garlic) mix, and cook for approximately 35 to 40 minutes.

Step 6: In a large bowl add your corn flour and salt. Mix.

Step 7: Add the water slowly to your flour. Mix the flour until it is flour is free of lumps and not sticky.

Step 8: Let mixture rest for 20 minutes.

Step 9: Roll the tortilla mixture into 2 inch balls.

Step 10: Line your tortilla press with saran wrap or parchment paper.

Step 11: Lightly press your tortilla.

Step 12: Heat up a griddle on high heat.

Step 13: Once the griddle is hot carefully remove your tortilla from the saran wrap or parchment paper and place over the high heat.

Step 14: When the sides of the tortilla start looking as if they are slightly done, flip them over. You will cook each side for approximately 1 to 2 minutes per side.

Step 15: Repeat steps 13 to 14 until all of your tortillas are made.

Step 16: Cut your plantain.

Step 17: Preheat a pan on medium-high heat and add 2 tablespoons of coconut oil.

Step 18: Add your cut plantains to the pot and cook them until they are brown on one side. Flip over and cook on the other side until it is brown then remove it from the pan.

Step 19: Cook your eggs the way you like them.

Step 20: Build your plate with your cooked ingredients. Feel free to add your Lizano sauce wherever you like.

Step 21: Add avocado and prepare a hot cup of coffee (optional).

Step 22: Enjoy!