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Marinate 24 oz espaldilla with Chef Merito marinade for at least one hour
Cook the marinated espaldilla
Divide cooked espaldilla into 4 equal portions
Prepare Mexican rice according to recipe (pages 64-65 of cookbook)
Cook 180g dry Mayocoba beans until tender
Lightly refried the cooked beans with 17g lard, onion, serrano pepper, and bean water to desired consistency
For each meal prep, combine ¼ of cooked espaldilla, 100g Mexican rice, 130g refried Mayocoba beans, 1 jalapeño, and 1 green onion