The name speaks for itself — this dish is a culinary bridge between Mexico and Poland! Let us lead you to the other side, no visa needed, but an hour of your time will come in handy.
Additionally for serving: Fresh coriander for garnish, a spoon of 18% cream, nachos.
Cut the sausage lengthwise with a knife and then, using a fork, cut the sausage into small pieces — you can remove the casing or leave it. Dice the onion finely and chop the garlic.
Heat the olive oil in a large skillet. Pour in the minced sausage and fry until golden. Add onions and garlic, and fry until soft. Dice the pepper and add it to the meat. Add spices: sweet and hot peppers, cumin, basil and oregano. Fry everything for about 1 minute, then add the broth and passata. When the liquid is boiling, reduce the heat, and add the strained beans and corn.
Stew all together for about 15–20 minutes. Finally, season with Salt and pepper to taste. Serve with sour cream, nachos, and coriander.