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Mexican Concha with Black Beans

40 mins
20 mins
Low
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Nothing richer than the most traditional recipes of food of each State, that's why we prepared this recipe for Mexican conchas with Black Beans, a dish typical of the State of Veracruz. The special thing about this dish is that it is ideally served for breakfast. This recipe has as main ingredients cheese and beans, with a delicious Mexican concha, a combination that you will not imagine. When you prepare the beans for this recipe of Mexican Concha with Black Beans from the state of Veracruz, try not to leave the beans too liquid, otherwise the bread will soak very quickly.
Learn more about Brenda Villagomez

Ingredients

6 portions
  • 1 cup chorizo
  • 1/2 cups onion, finely chopped
  • 2 cups black beans
  • 2 tablespoons chipotle chile, ground
  • salt and pepper
  • 6 shell, medium size
  • butter
  • 6 slices Manchego cheese
  • pickled chili, to serve with

Preparation

Preheat the oven to 180 °C.
Cook the chorizo in a skillet over medium heat until the grease is released. Add the onion, cook a minute, add the beans and with a masher, crush to smooth them. Add the chipotle pepper, season with salt and pepper. Remove and reserve.
Using a serrated knife, cut the shells in half. Arrange the bases in a oven proof dish. Butter and bake 3 minutes. Remove.
Spread the beans on the bread bases with butter, add the cheese and place the shell caps on top. Bake 5 minutes or until cheese gratin.
Remove from the oven and serve with pickled chiles and a pot coffee.

PRESENTATION

On a plate, accompanied with pickled chiles.

TIPS

The beans should be with good consistency, so that the bread does not soak. When you add butter to the bread it gives a different flavor.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
266.8
kcal
13.34%
Carbohydrate, by difference
38.7
g
12.9%
Protein
15.6
g
31.2%
Total lipid (fat)
6.1
g
9.38%
100
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Provided by USDA
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