Culinary Explorer
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Pan Compuesto Coleto de Comitán
Created by Chef Lupita
Chiapas highland pan francés, small and sturdy, filled the Comitán cenaduría way with frijol colorado, pierna deshebrada, queso añejo, mayo, and sharp pickled carrot on a warm comal.
Chiapas, the highland road between San Cristóbal de las Casas and Comitán de Domínguez, is where this pan compuesto lives. Comitán sits on the Meseta Comiteca Tojolabal, close enough to Guatemala that the market sounds and the pantry tell you exactly where you are. This is cenaduría food: supper food, small pan francés split open, beans first, pork next, then queso añejo, mayonnaise, and zanahoria en escabeche. Not a long northern torta. Not a giant sandwich built for a photograph. A small Chiapas roll, composed properly.
Ingredients
dried frijol colorado de Chiapas or small red beans
Quantity
1 pound
picked over and soaked overnight
white onion
Quantity
1/2
for cooking the beans
garlic cloves
Quantity
3
for cooking the beans
| Ingredient | Quantity |
|---|---|
| dried frijol colorado de Chiapas or small red beanspicked over and soaked overnight | 1 pound |
| white onionfor cooking the beans | 1/2 |
| garlic clovesfor cooking the beans | 3 |
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