A few years ago, after I finished culinary school but before I started my bachelors degree, I did an externship at the Golden Door Spa. Probably my favorite part of my time there was being taken in as part of the family with the Hispanic workers.
I had breakfast with them every morning. This wasn’t the same breakfast that the guest of the spa had. It was a family style breakfast where everyone involved brought in something to share. We were a family (though I was the odd gringo out). Claudio and Norberto were the two day time cooks that I spent quite a bit of time with and they made it a point to include me in even some family events outside of work.
It was Claudio who taught me this version of hash, or at least a way of making it anyway. In the original version instead of chorizo he used bologna. Though a bit odd, it has the elements you want and crave when you have a good hash.
1 ancho chili (seeds removed)
2 Chili de arbol (seeds removed)
1/2 chipotle pepper (seeds removed)
1lb pork shoulder (ground)
1 can diced tomato
1 medium onion
2 clove garlic
1 cup black beans
1/2 tablespoon cumin
1/2 lime (juiced)
salt and pepper
6 tortilla cut into pieces
rehydrate peppers and reserve water then chop them. Brown pork with onion, garlic, and peppers. Add pepper water, cumin, lime juice, and tomatoes bring to a boil then reduce the juice to sec. Add beans and heat through. Finally add the tortilla and heat through.
Serve with eggs (sunny side up or over easy is best)
Time for a pint…