Beans with poison Chile, Laurel and Garlic


enough water, boiling, for the meat
800 grams of pork rib, in pieces
1/2 onions, to cook the meat
enough grain salt, to cook the meat
6 ancho chili peppers, without tail or seeds, hydrated in hot water
4 guajillo chiles, without stem or seeds, hydrated in hot water
2 garlic cloves
1 1/2 cups orange juice, seeded
1/4 cups apple cider vinegar
1 teaspoon cumin, whole
1 tablespoon oregano
2 bay leaves
3 cups of bay beans, whole and cooked
1/2 onions, for the beans
1 clove of garlic, for the beans
1/2 cups chicken broth, for the beans
enough salt, to season
enough pepper, to season
3 tablespoons lard, for cooking
to taste coriander, to accompany
to taste flour tortillas, to accompany


Place the pork rib with maize, the onion and enough grain salt in a pot with enough boiling water, cover and cook over medium heat for 30 minutes. Once the meat is cooked, remove and cut into small cubes. Booking.

Blend the ancho chiles, the guajillo chiles, the garlic, the orange juice, the apple cider vinegar, the cumin, the oregano, the bay leaf, enough salt and pepper until the ingredients are well integrated.


Melt a tablespoon of butter in a deep saucepan or skillet and brown the cubed meat over medium heat for 3 minutes. Pour the marinade, integrate and cook until it boils, stirring constantly. Remove from heat and reserve.

Blend the bay beans with the onion, garlic and chicken broth until obtaining a smooth mixture.

Melt butter in a saucepan, cook over medium heat under the ground beans and 2 to 3 tablespoons of the marinade with a little meat, Mix until paint and season with salt and cook until the beans thicken.

Serve the beans with poison, add some meat with marinade, accompany with cilantro and flour tortillas.