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Bean Chilaquiles
Roberto Ruiz was the first chef to receive a star from MIchelin for a Mexican restaurant: Punto MX (Madrid). His way of understanding the tastes of his country made him offer a real corporate cuisine. In this recipe, he uses one of the most popular ingredients in Latin American cuisine: beans. To learn more about Latin American cuisines, visit the Goya Latin Cuisine Classroom.
Chef: Roberto Ruiz
Roberto Ruiz achieved the epic achievement by winning a Michelin star at the head of Punto MX, his Mexican restaurant in Madrid. This is the only case in Europe. And by the way, completely justified.
Ingredients
- For the bean sauce
- Feta cheese (to taste)
- 100 g of garlic
- 20 g. Ground garlic
- 10 gr. Jalapeno brunoise
- 20 ml of sunflower oil
- 5 g of fine salt
- 600 ml chicken broth
- 400 g Whole black goya beans
- Black bean sauce
- Corn chips (to taste)
- For presentation / installation
- Slices of Jalapeño goya (to taste)
- Sour cream (to taste)
- Diced onion (to taste)
Preparation
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