Today I decided to invite myself into a typical Nicaraguan kitchen to learn how to actually make Gayo Pinto. I not only learned that but also how to make Fresco, Plantains and Beef.
Boil fruit with sugar and water for 15min. Let cool, then mix with a wooden masher while the pot is emerged in cold water. You can’t use the blender while the mixture is hot. Next blend for 1 full minute. Strain. Mix again. Sit aside and add ice.
Boil water in a pot. In another pot heat oil. Add garlic and red onion. Brown and then discard. Add red onion and rice. Stir constantly. Add chintoma(sweet pepper). Stir every few minutes. After 7min add hot water and bring to a boil. Cover the rice after 5min. Lower heat and cook until rice is soft.
Chop ½ white onion. Add soy oil to pot. Add onion. Add cooked beans(were cooked with garlic and salt) after begins to boil for 7min. Turn off heat.
Cucumber, tomatoes, radice, onion, lettuce. Wash lettuce and inspect for parasites. Soak in water with bleach. Dressing: 1 lemon, salt, vinegar and chili.
Boil with water for 15min.
Oil, onion, raisins, sweet pepper, mustard, sofrito, Salsa Inglese(Worchester sauce), garlic, water. Cook for 2 hours. Cut up. Put on stove with water, boil. Add garlic and butter.