Happy Sunday wanderers and welcome back to another post! Today I am bringing you another recipe and it is a Costa Rican classic. I hope you enjoy it!

Chifrijo is a typical Costa Rican bar and street food. The word Chifrijo is a combination of two different Spanish words. Chicharrones (fried pork rinds/skin) & frijoles (beans). This is dish is considered both the perfect food to eat while drinking as well as the ultimate hangover cure. This is because the meat and the tortilla chips are both fried, making the dish oily. Who doesn’t love fried food to accompany their beer?

The typical recipe calls for fried pork skin or pork rinds. Often, to make the dish more palatable, fried or roasted pork, chicken and seafood are commonly substituted. For our purposes, we will be using a vegan meat substitute such as Gardien porkless bites, texturized soy curls, falafel, or even vegan sausage. If you decide to use soy curls, I recommend hydrating them with a meat flavored vegan bouillon cube prior to getting started with the rest of the recipe.

Ingredients:

White rice
Kidney beans
Meat substitute of choice
Pico de gallo
Avocado
Lime
Fresh tortilla chips

Chifrijo Vegano, Palmeadas Restaurant — *Chifrijo Vegano,* *Palmeadas Restaurant*

Instructions:

To assemble this layered dish you will first need to prepare all of the necessary components. Boil the rice, rinse your beans and combine together a simple pico de gallo of tomato, onion, cilantro and lime. With your meat substitute you have the choice to seer or fry it in a hot pan of oil. For the tortilla chips you can either buy them from the store or alternatively you can make them fresh by cutting corn tortillas into triangles and either frying them or baking them in the oven at about 350 degrees F for about 7 minutes. If you use the oven, I suggest painting them with a bit of oil and salting them to taste. Alternatively, you could air-fry your meat substitute and chips if you have that appliance.

For the final assembly layer your ingredients into small personal sized bowls. Add about a cup of cooked rice to the bottom of each bowl. Then, cover the rice in a layer of kidney beans. Now add a generous handful of your meat substitute and a heaping scoop of pico de gallo. Garnish your dish with sliced avocado or guac and a sprinkle of cilantro. Line the bowl with your tortilla chips and serve with a lime wedge on the side.