Mexican Cholent

My husband wanted to name this “Chola Cholent”, but I didn’t think that was so cute- ha! I came up with this recipe because I couldn’t find anything that looked yummy and easy when I searched online for Mexican Cholent, so I made one myself! 🙂 This recipe will include ingredients and instructions, but the amounts will vary based on your family size. And its really hard to make a “small” batch of cholent, just so you know! 🙂 Also, some people prefer a meatier cholent, or more potato, etc, so adjust to your tastes!

Cholent is Jewish stew that we start cooking before Shabbat begins, and allow to remain on low heat over night into the next day for ready made warm food that we don’t have to work to make and enjoy on the Sabbath:) In Ashkenazic tradition, cholent may have flanken, potato, kishka, and barley among other things. Sephardi hamin often includes eggs, rice, chicken, etc. This recipe has a little of both styles, cooked in a crock pot on low for 8 hours. Enjoy!

Mexican Cholent

Potato
Onion
Pearled Barley and/or Rice
3 whole gloves Garlic
Drained Can of Corn
Dried Pinto Beans
Chicken legs
Chicken consumme
No Salt Sazon (seasoning packets by Goya)
Paprika
Sprinkle of Cinnamon
Pepper
Drizzle of Honey
Beef or Chicken Chorizo
Corona beer
Water
Eggs

Directions:
Layer chopped potato and onion into the crock pot, and sprinkle in your desired amount of barley and/or rice (I do half and half). Toss in 3 peeled cloves of garlic, the can of corn, and top with a layer of dried pinto beans. Next, place the chicken legs on top of the beans. Sprinkle generously with chicken consumme. Then add on top the Sazon, Papika, pepper, and a little cinnamon (most of the consumme should be covered by these spices). Drizzle with honey. Top with chorizo (which will “melt” into the cholent when cooking, yum!), and whole eggs in shell (remove shell before plating after cooking is done). Pour in Corona beer until dish is about half way full, use water to fill the rest of the pot until all the meat is covered (you will not taste beer in the finished cholent, just adds a little more flavor, sub with all water if you like). Cook on low for 8 hours. 🙂