Chifrijo is a very popular dish in Costa Rica, thanks to its combination of intense flavors. Beans diluted in broth, crispy chicharrón, and spicy tomato sauce make this dish a delight for the palate. A traditional recipe with roots in Costa Rican cuisine. A treat worth trying.
In Costa Rican cantinas, Chifrijo is an unmissable dish, the perfect combination of textures and flavors that comfort the soul.
Slow-cooked beans, golden pork meat, and fresh pico de gallo are the key to its irresistible flavor.
Every bite of this exquisite delicacy transports those who try it to lands filled with joy and culinary tradition.
Chifrijo
Ingredients
1 kilogram of Bush beans
1 Garlic head
1 Onion
1 Celery stalk
2 Whole peeled carrots
300 grams of Pork rib
2 Thyme branches
400 grams of Pork cheek, small pieces
2 Lemons
3 Garlic cloves
50 milliliters of Oil
1 Whole tomato
50 grams of Chopped onion
1 Cilantro
25 grams of Peeled and finely chopped celery
1 pinch of Pepper
1 Finely chopped jalapeño chili
1 Lime
Preparation
Step 1 : To prepare the beans, place all ingredients (garlic, onion, celery stalk, whole peeled carrots, pork rib, thyme branches) in a large pot with water and bring to a boil. Let simmer for 2 hours on low heat until the beans are tender.
Step 2 : Add salt to taste and cook for another 15 minutes, then allow to cool.
Step 3 : For the pork meat, season with salt and pepper, add lime juice, and marinate for 1 hour.
Step 4 : Next, heat oil in a medium saucepan, add the whole garlic and the meat.
Step 5 : Fry until golden brown and season again.
Step 6 : To prepare the pico de gallo, chop the tomato and place it in a large bowl along with the chopped onion, cilantro, finely chopped peeled celery, finely chopped jalapeño chili, and the juice of one lime.
Step 7 : Mix well and add salt and pepper to taste.
Step 8 : Finally, for presentation, cook 200 grams of white rice, cut an avocado into thin strips, and prepare fried tortillas.
Step 9 : In a soup plate, layer rice, then beans, then chicharrón, followed by pico de gallo, and last, add the avocado and fried tortillas on the side.
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