Cecina Del Pueblo

Halve the avocados, remove the stone and remove the pulp with a spoon and place in a bowl. Add the juice of half a lime and salt and mash with a fork. Cut the tomato and onion into small cubes and wash the coriander and pick off the leaves. Then finely chop the chilli pepper (without seeds, if you like). Stir in the diced tomatoes and onions, coriander and chilli into the avocado mousse.

Place the beans (if possible) in a bowl of water one day before consumption and let steep for 24 hours. Chop a clove of garlic into very small cubes and heat in a saucepan with a little oil. Put the soaked beans in a sieve to separate them from the water. Then put the beans in the heated oil with garlic and simmer. Add a little water if the beans get too dry. Then stir in the cream and salt and puree to mousse with a hand blender.

Heat some oil in a saucepan and roast the rice in it for about 3 minutes until it turns light brown. Add half an onion, the clove of garlic and the tomato paste and pour 500ml of water on top. Bring everything to a boil and then simmer at medium temperature until the liquid is completely absorbed (approx. 30 min).

Remove the meat from the fat and cut the remaining meat into 1-2 cm thick slices. Put the achiote paste in a bowl and mix with the juice of an orange. Put the meat in the bowl and mix well with the marinade so that all the slices turn reddish. Let it steep for at least an hour and sear it on both sides in a pan.