Cook The Book: Blisters On My Sisters Recipe

  1. Heat the tortillas on the griddle or in whatever way you like to heat tortillas. In a saute pan over medium heat, combine the rice, soup, tomatoes, and jalapeno peppers. Mush it all up together.
  2. Meanwhile cook the eggs sunny-side up. To serve, put 1 handful of arugula in the bottom of two plates. Put the tortillas side by side on top of the arugula, and the rice-beans mixture on top of the tortillas, dividing it evenly. Carefully slide the sunnies on top of that and serve.
  3. Drain and rinse the beans three times and then put them in a large pot with the pork shank, onion, and enough water to cover. Add the cumin, garlic powder, olive oil, vinegar, and jalapeno peppers. Simmer for 4 hours, or until the beans are the proper texture for your taste. (Personally, I am not an al dente bean guy. I like my beans so that when I bite into them, the texture is pleasantly creamy and tender, like a piece of cake.)
  4. Remove the pork shank, pull the meat from the bone, discard the bone, and put the meat back in the pot. If you are freezing some of the soup, let it cool before portioning it into plastic bags.

corn tortillas, white rice, cuban black, roma tomatoes, tomatoes, peppers, eggs, arugula, beans, pork, yellow spanish onion, ground cumin, garlic, olive oil, red wine vinegar, peppers

Taken from www.seriouseats.com/recipes/2008/10/blisters-on-my-sisters-recipe.html (may not work)

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