Guacho (or Gallo Pinto ) with Pig Tail

Guacho (or Gallo Pinto ) with Pig Tail

Ingredients:

454 grams of the beans of your choice (pigeon peas, chiricanos, beans, etc.)

water

908 grams of salted pig tail (can replace with smoked pig tail instead or any meat for than matter)

1 medium onion, chopped

1 medium red pepper, chopped

3 cloves of garlic, crushed

5 leaves of cilantro, chopped

2 tablets/sachets chicken broth

2 tablespoons of Soy sauce

2 tablespoons of Worcestershire sauce

454 grams of rice

Refrito* See Refrito o Sofrito Recipe under Sauces and Dressings

Preparation:

1.       Cook the beans in plenty of water until soft.

2.       Place the pig tail in water to remove the salt; changing the water several times. This is better if you do it overnight. If you use smoked pig tail, you can skip this step.

3.       Add the tail to the beans, along with the onion, pepper, garlic, cilantro, chicken broth, Soy sauce and Worcestershire sauce and simmer for 30 minutes.

4.       Add the rice, making sure the liquid covers it, add more water if necessary. Cook covered over low heat for half an hour.

5.       Prepare the Refrito and serve over the Guacho.

6.      You can accompany with fried plantains and cassava chips/fingers.