Vampiros Tostada

Directions

1. 1

   Boil 10 California chilis with water until they become soft.

2. 2

   Transfer the chilis and the boiled water into a food processor with 8 peppercorns, 8 allspice berries, 8 cloves, tablespoon ground cinnamon, 2 whole garlic bulbs and half a Spanish onion and blend until smooth.

3. 3

   Strain out the solids and aside.

4. 4

   Cook in the oven at 350 degrees for 4 hours.

5. 5

   Remove the beef and shred with a fork.

6. 6

   Place in a bowl with 1 cup of the cooking liquid to keep the beef moist.

7. 7

   Cover 1 lb of pinto beans in a pot of water and add 2 garlic cloves and half a Spanish onion.

8. 8

   Cook the beans until they become soft around 2 hours.

9. 9

   Scoop out the beans and set aside.

10. 10

    Boil 10 tomatillos and 1 jalapeño in water for 20 minutes on medium heat.

11. 11

    Scoop out the tomatillos and jalapeño into a food processor with 1 ladle of the boiled water, 2 garlic cloves, teaspoon of salt and 2 cilantro stems with leaves.

12. 12

    Blend until smooth and set aside.

13. 13

    In a food processor add 4 roma tomatoes, 4 garlic cloves, half a Spanish onion, 1 chicken bouillon cube and 4 cups of water and blend until smooth.

14. 14

    Strain out the solids and set aside.

15. 15

    In a frying pan, fry 2 cups of rice in a quarter cup of vegetable oil until the rice becomes toasted then add the blended tomato sauce and cook on low heat for 20 minutes.

16. 16

    Take off the heat and leave covered for 10 minutes then give the rice a stir.

17. 17

    Fry corn tortillas in a little bit of vegetable oil, once the tortilla starts to crisp add shredded Monterey Jack cheese and the shredded beef.

18. 18

    Plate and garnish with diced onions, tomatillo sauce and cilantro.

19. 19

    Serve with the rice and beans and enjoy!