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Ingredients

• 2 pounds [900 g] prepared corn tortilla masa (see Chef Notes)
• 8 ounces [225 g] chicharrońes (packaged pork rinds)
• ¼ cup [60 mL] red bell pepper, diced fine
• 2 cups [480 mL] ripe tomatoes, chopped
• ¾ cup [180 mL] onion, diced
• 3 garlic cloves, minced
• 1 teaspoon [5 mL] salt
• ¾ cup [180 mL] farmer's cheese
• ¼ cup [60 mL] crumbled queso blanco or feta cheese
• ¼ cup [60 mL] grated Parmesan cheese
• 3 tablespoons [45 mL] parsley, chopped
• 1 tablespoon [15 mL] vegetable oil or lard
• 2 garlic cloves, minced
• ½ teaspoon [3 mL] bay leaf, ground
• 1¼ cups [300 mL] prepared kidney beans, puréed with their cooking liquid
• 1 teaspoon [5 mL] salt
• ½ teaspoon [3 mL] black pepper
• Vinegar-based coleslaw, for service (optional)
• Pickled vegetables, for service (optional)
• Tomato salsa, for service (optional)

Description

Chow