Recipe Stats
Difficulty: Intermediate
Prep Time: 20-40 minutes
Prep Time: 20-40 minutes
Ingredients
Chorizo Negro
8 ounces ground pork shoulder
4 ounces pork blood
1 ¼ ounces masa flour
1 tablespoon smoked paprika
1/2 tablespoon cumin
1/2 tablespoons cracked black pepper
1/2 tablespoons oregano
1 tablespoon freshly minced garlic cloves
1 tablespoon salt
1/4 teaspoon cloves
Pinto Beans
12 ounces canned pinto beans (drained)
Bacon Fat
Bacon Fat
1 jalapeno (diced)
½ medium red onion (diced)
salt
½ medium red onion (diced)
salt
Guacamole
2 ripe avocados
1/2 medium red onion (diced)
1 tsp chopped garlic
1 tsp chopped garlic
2 jalapenos minced
2 limes
1 tablespoon honey
½ cup Cilantro (chopped)
salt
salt
Other
4 ciabatta rolls, split
Mayonnaise, for spreading
2 cups shredded romaine lettuce
8 slices of Tillamook Monterey Jack Cheese
2 Tbsp Tillamook butter, softened
Instructions
In a medium bowl combine the ground pork, pork blood, masa and spices. Spread meat mixture on a small cookie tray greased with bacon fat and cook in a 400 degree oven until cooked through.
In a medium sauce pan sweat onion and jalapeno in bacon fat, add beans and cook on low heat until the beans begin to fall apart and become thick. Season with salt.
In a medium bowl smash the avocados with a fork. Add the jalapenos, onion, cilantro, garlic, lime and honey. Season with salt.
Heat Panini press or griddle.
Spread mayonnaise on both sides of bread. Spread pinto bean mixture on one side. Place a slice of cheese on each side. Add crumbled sausage and close the sandwich. Brush the outside of the sandwich with butter place the sandwich on the press and cook over moderate heat until warmed through.
Open the sandwich, add shredded lettuce and guacamole reclose the sandwich, cut in half and serve.
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