FABAE:
-300 g fabae pinto aridae madefactae pernoctare
-150g liquorem fabae reservatae

CHILE PASTELLUM:
-20g ancho desiccata vel circa 3 chiles
-20g guajillo siccata vel circa 3 chiles
-20g pasilla sicca vel circa 3 chiles
-600g stirps bubula vel 2.5 cyathos (+ paulum extra ad deglaze purus LIBELLUS:
-2lbs exos brevibus

CHILI BASIS:
-1 cepa rubra
-1 poblano
-4-5 allium caryophyllum, aspere concisum
-3-4 TBSP oleum olivae
-2g lanula vel 1 / 2ish tsp
-20g pulvis purus vel 2.5 Tbsp
-20g paprika vel 3Tbsp
-12g cuminum or1.5 Tbsp
-10g Cocos pulveris vel 4tsp
-28oz toms contriri potest
-28oz toms diced potest, fabam decoctam exhausit
-850g aut circiter 4.5 cyathos
-150g liquoris fabae vel circiter 2/3 poculum

CONDITIO:
-30g saccharo fusco vel 2.5 Tbsp
-20g liquamine calido vel 1.5 Tbsp
-20g Wigorn vel 1.5 Tbsp
-40g cider vin vel 1/8 poculum
-15g sal vel 2.5 tsp

ULTIMUM CONDIMENTUM AD GUSTARE (si opus fuerit ):
saccharo fusco
-cider vin
-salt

1. pressio fabam coquere in alto per 25 minuta cum 1 kilo aquae (vel usque tenera sed firma). Subsidium fabae liquidae.
2. chiles tosti in clibano ad 450 gradus 5—10min
3. incisis shortribs in 1-2 inch chunkis tum duratum in lance (circiter 15min)
4. traho chilis ex clibano semina et semina
5. miscere chilis cum 600g stirpe bubula ad creandum crustulum purum et refrigerandum usque ad usum praeparatum
6. Post tortionem shortribs pro 15min, processus cibi utens, processus shortribs in 2 batches (pulsus donec bubula similis ei in video)
7. pulmentum pressum super schedam in lance schedae et insolentiam in clibano in alto per 3-5 minuta vel usque ad bene browned (tempus dependet a broiler)< br> 8. Post bene fuscum, carnes frange et comminue (manus chirothecas commendo, sed tu facis)
9. in ollam magnam carinatam, adice cepam et oleum poblano. sautee pro 1-2 minuta
10: semel cepa et poblano incipiunt emollire, allium addere, deinde lanuginum purus, pulvis chile, paprika, cuminum, cocoa pulveris. miscere compone et flore circiter 2 min
11. deglaze cum iecoriis stirpis bubulae
12. lycopersica aleam tusam et siccatam adde, et farinam purus antea factam. suscita
13. costam brevem intritam adde, move ad coniungendum
14. operculum in ollam pone et onera in clibano 275 gradus per 90 minuta
15. post 90 minuta, saccharo fusco adde, liquamen calidum; Wigorn, cider vin, sal, faba cocta + 150g faba liquida et leniter movens ad incorporandum
16. onerant in clibano 325 gradum detectum pro 45 min ad caramelize et minuendum
17. post 45 minuta, gustum et Condimenta tua ultima gustui (sal, brunneis saccharo, cidem acetum, liquamen calidum)

ORNATUS tamen velis. ad puerum malum verum purus, uti placet...
-tortilla astularum
-sliced ​​cepae viridis
-sliced ​​cepae viridi
-sour cremor

CLIFS NOTAE CHILI VARIATIO:
PRO CHORTRIBS
2 pondo chlamydis triti 80-20

PRO CHILE PURE
600g LIBELLUS INSTRUMENTUM (cum lycopersica addis) addito 10g puluerem et paprika
2 Chilias concisas in adobo

PRO FABAE COCTIS
2 fabae tuae cann eximii, 125 icis P. liquoris in can reservato.