Appetizers
Anafre
The Quirky Foodster Team
Ingredients
- 400 g (2 cups) refried black or red beans
- 150 g (1 cup) shredded quesillo or mozzarella
- 100 g (3.5 oz) crumbled chorizo, cooked
- 1 tbsp vegetable oil
- 1 small onion, minced
- Tortilla chips, to serve
Method
- Sauté the onion in oil until soft, then stir in the cooked chorizo.
- Add the refried beans and warm through, stirring to combine with the chorizo.
- Transfer to a small oven-safe dish and top generously with shredded cheese.
- Broil or bake at 200°C (400°F) for 8-10 minutes until the cheese is fully melted and bubbling.
- Serve immediately with tortilla chips for dipping.
Introduction: Named after the small charcoal brazier ('anafre') it is traditionally kept warm on, this bubbling bean and cheese dip is a fixture of Honduran family gatherings and beach outings.
Cultural Background: Named after the small charcoal brazier ('anafre') it is traditionally kept warm on, this bubbling bean and cheese dip is a fixture of Honduran family gatherings and beach outings. Chorizo is often folded through the beans, and the dip is scooped up with crisp tortilla chips.
Tips: Keep the dish over low heat or a warming candle at the table so the cheese stays melted throughout the gathering.
Variations: A meat-free version omits the chorizo and adds sautéed mushrooms for depth.
Storage: Refrigerate leftovers up to 2 days in a sealed container.
Reheating: Reheat in a low oven at 160°C (320°F) until the cheese re-melts, about 10 minutes.
Nutrition: Approx. 310 kcal, 14 g protein, 18 g fat, 22 g carbohydrate per serving.
FAQs:
Q: What cheese substitutes work well?
A: A melting cheese like low-moisture mozzarella or Oaxaca cheese mimics Honduran quesillo well.
Q: Can anafre be made ahead?
A: Prepare the bean and chorizo base ahead, then add cheese and broil just before serving.
Please log in to leave a comment.