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Frijoles Puercos
author
Maricruz Avalos Flores
10
Those creamy frijoles puercos are the perfect beans dips out there. They are packed with chorizo and bacon flavors and so easy to make!
prep
10
minutes
minutes
cook
10
minutes
minutes
total
20
minutes
minutes
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Ingredients
Cups (US)
-
Metric
▢
5
cups
pinto beans
(cooked)
▢
8
oz
Mexican chorizo
▢
½
small
onion
(chopped)
▢
1
chipotle pepper
▢
2
Tbsp
pickled jalapeño
(chopped)
▢
4
Tbsp
lard or bacon grease
▢
1
cup
Asadero or Oaxaca cheese
(read notes)
▢
salt
(as needed)
Instructions
Heat 2 tablespoons of lard in a pan over medium heat.
Add chorizo and crumble it with the back of a spoon. Stir for 1 minute.
Turn the heat to medium-low and add onions.
Cook for 5 minutes or until onions are translucent and cooked through.
Add beans, pickled jalapeño, and chipotle peppers to the pan.
Mix to combine and then turn off the heat.
Allow the beans mixture to slightly cool down, then transfer everything to a food processor or a blender.
Add 1 cup of the cooking water from beans, or just plain water, and blend for a couple of minutes until smooth and creamy.
Heat the remaining lard in a pan over medium heat.
Add the creamy mixture to the pan and cook for half a minute.
Mix in the cheese, cooking everything together until the mixture has the desired consistency.
Transfer to a bowl or serving plate and garnish with pickled jalapeños and queso fresco before serving.
Notes
You can add other spices such as garlic, cumin, or oregano.
If needed, to adjust the frijoles puercos consistency, add some cooking water from beans or hot water to the pan when you cook them.
If needed, sub the listed cheese with a blend of Mexican cheese for quesadilla or mozzarella.
Nutrition Information
Calories:
330
kcal
|
Carbohydrates:
25
g
|
Protein:
16
g
|
Fat:
19
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
28
mg
|
Sodium:
421
mg
|
Potassium:
382
mg
|
Fiber:
8
g
|
Sugar:
1
g
|
Vitamin A:
161
IU
|
Vitamin C:
1
mg
|
Calcium:
53
mg
|
Iron:
2
mg
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