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Ingredients
US|METRIC
6 SERVINGS
- 454 grams pinto beans (preferably Rancho Gordo)
- 1 Tbsp. Mexican oregano
- 3 bay leaves
- kosher salt
- freshly ground black pepper
- 4 Ancho chilies (stemmed)
- 4 guajillo chilies (stemmed)
- 2 chipotle chilies (stemmed)
- 250 mL chicken stock
- 250 mL coffee
- 60 mL white vinegar
- 1 beer (12-ounce|375-ml can)
- 60 mL grapeseed oil
- 454 grams ground beef
- 5 poblanos (medium diced)
- 1 onion (medium diced)
- 6 large garlic cloves (peeled and thinly sliced)
- 170 grams tomato paste
- 95 grams dark brown sugar
- 25 grams sweet paprika
- 1/2 Tbsp. ground cumin (toasted)
- shredded cheddar cheese (coarsely, to serve)
- Sour Cream (or crema, to serve)
- 1 bunch scallions (thinly sliced)
- 2 avocados (diced)
- saltines (Frito’s and, to serve)
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