Chifrijo

Season the beef chunks with salt, pepper, and garlic. Heat vegetable oil in a deep skillet or pot to 180C. Fry the beef pieces in batches for eight to ten minutes until deeply crispy and golden brown on all sides. Drain on paper towels.

While the beef fries, prepare the pico de gallo by combining finely diced tomato, white onion, fresh cilantro, lime juice, and a pinch of salt in a bowl. Toss gently and let the flavours meld together for at least ten minutes.

Heat the beans in a saucepan with the Lizano sauce and a splash of the bean liquid, simmering for five minutes. Mash about a quarter of the beans to thicken the mixture while keeping the rest whole for texture contrast.

Warm the cooked rice if it has cooled. The rice should be fluffy and well-seasoned with salt. Each grain should be distinct and separate, providing the neutral starchy base that anchors all the other bold flavours.

Assemble each chifrijo bowl by layering the rice on the bottom, followed by a generous spoonful of the warm seasoned beans and their liquid. The bean broth should soak partially into the rice, creating a flavourful foundation.

Top the rice and beans with the crispy fried beef pieces, then pile on the fresh pico de gallo and diced avocado. Crush a handful of tortilla chips over the top for additional crunch and textural contrast.

Squeeze fresh lime juice over everything and add hot sauce to taste. Serve immediately while the beef is still crispy, with extra tortilla chips on the side for scooping. The contrast of hot crispy beef with cool fresh toppings is essential.