Frijoles Puercos Recipes

FRIJOLES I

Steps:

• Soak pinto beans overnight in 1 quart of water.
• Place beans into a large saucepan, and add water to cover. Add onions, garlic, salt and pepper. Bring to a boil, then simmer over medium-low heat until beans are tender, about 1 to 2 hours. Add additional water to the pan as needed to prevent burning.
• Mash the beans with a potato masher, and mix in the butter. Continue cooking, stirring occasionally, until the mixture is thickened and the butter is absorbed. Adjust seasonings to taste.
• Preheat oven to 350 degrees F (175 degrees C). Spread the bean mixture into a 9x13 inch baking dish, and sprinkle shredded cheese over the top. Bake for 15 minutes, or until cheese is melted.

FRIJOLES PUERCOS

Steps:

• Place beans in a blender and puree until smooth
• In a very hot skillet cook the chorizo until well cooked and browned.
• Stir in the beans, and when the beans start releasing steam, add the shredded cheese and the chopped peppers stirring until it starts to melt.
• Add butter or lard. At this point reduce heat and keep stirring making sure it doesn't stick to the bottom. Add a few drops of hot bottle sauce; keep stirring for three more minutes. Serve and enjoy

FRIJOLES PUERCOS

Steps:

• Start by melting the vegetable shortening (or lard) and cook the chorizo
• Puree the cooked beans with the chipotle pepper in two different batches. Add to the cooked chorizo.
• Mix the beans and chorizo well then add the shredded cheese.
• Mix the cheese into the beans really well then add the jalapeños and jalapeño juice. Cook for another five minutes or so in low heat to incorporate all of the flavors.
• Serve hot with tortilla chips like a bean dip or as side dish.

FRIJOLES PUERCOS

Steps:

• 1. In lg. skillet melt and cook margarine with chorizo in med heat.
• 2. Add the beans and mix well.
• 3. Add jalapeno.
• 4. Add american cheese until melted stirring constantly, simmer.
• 5. Serve with crumbled bacon, a tablespoon of sour cream and homemade tortilla chips.

FRIJOLES PUERCOS SINALOA STYLE (+VIDEO)

Steps:

• The beans can be cooked in your favorite method. Don't drain. Retain the liquid to use for mashing the beans.
• In a large skillet on medium heat, cook chorizo until done, about 5 or 6 minutes. Remove to a small bowl and set aside.
• Cook bacon pieces in same skillet until crispy, about 7 or 8 minutes.
• Add salt, garlic powder, onion powder and cumin to bacon and stir well.
• Add about one cup beans to bacon mixture. As it heats, mash and stir with the potato masher. Continue to add about one cup of beans at a time, mashing and stirring. Add bean liquid as necessary to make the desired refried beans consistency. Add additional liquid, if necessary. You can add water or prepared stock, if you run out of liquid or the liquid is too thick.
• Once the beans have reached your desired consistency, stir in cooked chorizo and chopped pickled jalapenos. Stir well. Turn off stove top.
• Start adding the cubed cheese. About half the cheese, you can push down into the refried beans but leave the remaining cubes of cheese sort of even on top. The idea here is that you don't want a lot of stringy melted cheese so you're not stirring it in as you might do with shredded cheese. You want melty chunks of cheese throughout.
• Let sit for about 15 minutes before serving.

MEXICAN TACOS WITH "FRIJOLES PUERCOS"

Steps:

• In a large skillet over medium heat brown the chorizo for about 10 minutes. When ready add the black beans and water.
• With the back of a spoon smash as much as you can the beans, mix thoroughly and add the jalapeño peppers. Add the salt and test for seasoning, adjust if necessary.
• To make the tacos, first heat the tortillas. Put each tortilla two or three tablespoons of beans, add a bit of shredded cabbage and finish with chopped jalapeño pepper and a drizzle of cashew cream.

FRIJOLES CHARROS

Steps:

• Place the beans in a large pot with half the onion, half the garlic, oil and epazote.
• Add 2 quarts water, bring to a boil, cover and simmer for 1 1/2 hours or until tender (35-45 minutes if done in a pressure cooker.)
• Add salt to taste.
• In a large saucepan or clay casserole, cook the diced bacon and chorizo until some of its fat is rendered, and add the remaining onion and garlic, and saute until the onion softens.
• Add the tomato and chile, and continue cooking until the tomato releases its juice (10 minutes).
• Add the cooked beans with their liquid and cook over a low flame for 20-30 minutes, stirring from time to time.
• Season with salt again to taste.

AUTHENTIC TRADITIONAL MEXICAN BEANS- FRIJOLES AUTENTICOS MEXICANOS

Steps:

• Check for a date on the beans; freshness matters. Dried beans last up to two years, but are best cooked within a year of harvest.
• Always rinse beans before cooking, and check for stray rocks, twigs and leaves.
• Wash them well and place them in a pot with clean water to soak over night. Next day, drain the water and put fresh water over them, then continue with the recipe.
• If you do not want to let them soak overnight, place the chopped onions, salt and garlic together in the pot, cover it with a lid and bring it to a boil.
• When the beans start boiling, reduce the heat and let them simmer for about 90 minutes to 2 hours until the beans are soft. The time varies based on the type of beans or how dry they are.
• Make sure that there is enough water during the cooking process. There should always be liquid covering your beans as they cook.
• To make sure your beans are cooked thoroughly, scoop up a couple of beans and blow on them. The skin should curl and wrinkle. Then taste. They are done when they're tender and cooked through to the center (but not mushy). Let them cool in their cooking liquid.
• Before removing the beans from the heat, add the epazote.
• Serve them with salads, rice, warm corn tortillas, grilled meats etc.

FRIJOLES PUERCOS, MICHOACAN

Steps:

• Fry bacon in small skillet over low heat so fat renders out. Do not let bacon brown too much. Remove bacon pieces with slotted spoon. Set aside. Add crumbled chorizo to bacon fat. Fry gently without browning about 5 minutes. Remove chorizo with slotted spoon. Set aside. In same fat, fry tortilla squares until completely crisp. Drain on paper towels. Put Frijoles de Olla in heavy, wide pan and add whole chiles, bacon and chorizo. Heat through gently so beans do not scorch on bottom. When beans just begin to bubble, add cheese and chicarron. As cheese just begins to melt, sprinkle top of beans with tortilla squares. Serve immediately, before squares become soft.

FRIJOLES PUERCOS RECIPE

Steps:

• Start by melting the vegetable shortening (or lard) and cook the chorizo.
• Puree the cooked beans with the chipotle pepper in two different batches. Add to the cooked chorizo.
• Mix the beans and chorizo well then add the shredded cheese.
• Mix the cheese into the beans really well then add the jalapeños and jalapeño juice. Cook for another five minutes or so in low heat to incorporate all of the flavors.
• Serve hot with tortilla chips like a bean dip or as side dish.