Frijoles Charros (Charro Beans)

Beans, glorious beans! There are so many recipes that you can do with beans. In Mexico, we eat beans almost in every meal, refried beans, beans caldo, beans with tacos, beans with eggs, beans, beans, beans! We do love them! And who doesn’t! They are easy to cook and full of protein and despite the bad reputation they have for giving you a errr funny tummy aka gas! They are just very versatile.

This recipe is not for a veggie lover, in fact, if it wasn’t because the tomatoes, coriander, jalapeño & onion, this recipe would be a meat lover affair. They are call “Frijoles Charros”, a charro in Mexico is a cowboy, so this dish was originally from the north of Mexico, it contains a lot of meat because charros would only have meat (mainly pork) and pulses (pinto beans) in their diet. The recipe always changes from family to family. This is my recipe.

For this recipe you have to cook your pinto beans in advance, I will give you the quick recipe for them. I cooked mine the night before.

Serves 4

Prep 15 min with cooked pinto beans

Cook 30 min plus 1 hr for pinto beans

Ingredients

To cook the Pinto Beans

  • 300 gr pinto beans cooked with juice
  • 1/2 onion
  • 1 garlic clove
  • Water
  • 1/2 tsp salt

To cook the Charro Beans

  • 300 gr cooked pinto beans
  • 5 rashes of smoked bacon chopped
  • 2 cooking chorizo sausages skin off & chopped
  • 5 herb chipolatas skin off & chopped
  • 1 small onion finely chopped
  • 2 tomatoes chopped
  • 3 tbsp chopped fresh coriander (cilantro)
  • 1 fresh jalapeño chilli chopped
  • 1 garlic clove chopped
  • Pinch of dried oregano
  • 1 tsp salt
  • Pinch of ground black pepper
  • 1/2 tsp paprika (optional)
  • 1/4 tsp ground cumin (optional)
  • 1 tbsp vegetable oil

To garnish

  • Lime wedges (optional)
  • Crumbled feta cheese
  • Fresh coriander (cilantro)
  • Avocado (optional)

Method

Cooking the beans

  1. Cook the beans. Soak them in water 2 hrs before cooking.
  2. Rinse them and put them in a casserole dish (dutch oven) cover them with water, add half an onion and a garlic clove.
  3. Bring them to a boil at high heat and then low the heat all the way down. Cook for 45 min.
  4. Check them to see of they are soft. Add salt right at the end.
  5. Once cooked, remove the onion and garlic.

Cooking the Charro Beans

  1. Have all your ingredients ready and chopped.
  2. Heat one tbsp of oil. Start by frying the bacon. Then after 3 min add the chorizo, then the herb sausages. Fry for 7 min.
  3. Add the onion & garlic and garlic. Then tomato, jalapeño & coriander and continue frying for 5 min until the meats are cooked. Set aside.
  4. If you cooked your beans the night before (like I did). Heat them and once hot add the meats mixture.
  5. Add a pinch of oregano & ground black pepper, bit of paprika and ground cumin for more flavour. Cook for 7 min and they are done.
  6. Serve with feta, more fresh coriander & avocado. Enjoy!

Listo!

Provecho!

Papas con Chorizo (Potatoes with Chorizo)

Chorizo is a very popular ingredient in a Mexican kitchen. In my mum’s house we always have chorizo and we would eat chorizo in many different ways. I love it and it is one of my favourite Mexican ingredients that I have to have in my kitchen. I haven’t learn how to make it myself yet, but as soon I learn, I will be sharing the recipe with you, but for the moment I buy my chorizo sausages in the supermarket. Continue reading “Papas con Chorizo (Potatoes with Chorizo)”

Tres Recetas Mexicanas con Verdolagas (Three Mexican recipes with Purslane)


Verdolagas or Purslane is a very famous vegetable in Mexico. It would have being one of the rarest vegetables I have ever seen, if it wasn’t for my father that used to eat them all the time, I remember, as a child, going to the countryside and look for watercress, purslane and other wild herbs that we could find in the wild, usually near to a brook, my dad was very good at identifying which plants could be eaten and he was always experimenting and creating lovely dishes. Continue reading “Tres Recetas Mexicanas con Verdolagas (Three Mexican recipes with Purslane)”

Pozole Blanco (White Hominy Stew with Pork)

If I have to choose a Mexican dish for a winter day, I would choose pozole, any time and in any style, pozole rojo (red), verde (green) or blanco (white). I love pozole, it is such a nice cosy dish for a cold day that I love cooking it at home. My hubby and my children love it too, so when I make pozole or posole, I made a lot.

The word Pozole, comes from the Nahuatl word “Pozolli”, which means hominy. It is a Mexican dish that has been in the Mexican cuisine since ancient times. The Aztecs used to make pozole in special occasions and the dish was share among the people, the type of meat used then was different, it was after the Spanish Conquest that they start using pork. Nowadays this dish is usually prepare in special occasions, like birthdays, Christmas and New Year.

In my family we usually have pozole for New Year, my sister Sonia is the one that always makes it, as she has this special way to do it. Today I decided to make pozole blanco (white pozole) and I used pork osso bucco (that is the name for this type of cut), it is a very simple recipe, but it tastes very good. This type of pozole is eaten with chopped coriander, onion, squeeze of lime, some oregano and some chiltepin chilli, in my family we don’t eat it with shredded cabbage or lettuce, like the red pozole.

Serves 4

Prep 15 min

Cook 1 hr 40 min

Ingredients

  • 4 large Pork Osso Bucco pieces
  • 300 gr Carey already cooked pozole (hominy grains), drained and washed
  • 3 fresh bay leaves
  • 2 peeled garlic cloves
  • 1 small onion peeled and cut in halg
  • 1.5 litre pork stock or water
  • salt to taste

To garnish

  • chopped coriander
  • 1 small chopped onion
  • 2 limes cut in quaters
  • Chiltepin chillies (one is enough as they are extremely spicy, you need to crush them before serving them) or any other spicy chilli or salsa.

Method

  1. Place the pork osso bucco in a large casserole dish with the bay leaves, onion, garlic, salt and pork stock or water. Bring it to a boil and low the heat and let it simmer for around 1 and 20 min.
  2. Add the pozole grains and cook for 15 more min. Make sure not to cook the grains for too long.
  3. Once the meat is cooked with the pozole grains. Discard the bayleaves, onion and garlic.
  4. Serve it in a bowl and scatter some chopped onion and coriander, squeeze some lime and add something spicy. Enjoy it with a nice cold beer.

Listo!

Provecho!

Tacos Al Pastor (Al Pastor Tacos)

Imagine yourself standing up on the  pavement of a street,  surrounded by a bunch of people opening their mouths to stuff themselves with these little things that taste heavenly and hearing things like “dos de asada, con mucha salsa y guacamole” or  “me das cuatro de adobada sin cebolla para llevar”, but not understanding a thing of what that means, that is the way “El inglés”, my hubby, feels every time we go and eat tacos. He loves the whole experience, that we, Mexicans, just take for granted or for something normal.

He says that there is nothing that compares of eating a taco standing up, trying to avoid to drop any of the stuffing from the taco. He thinks eating a taco is an art, a skill that not everybody posses, well, unless you are a Mexican, but I have to say that after 10 years of marriage, my lovely hubby has mastered the art of eating a taco and he is very good at it! Well done to the hubby, my Mexican at heart!

This recipe is my hubby’s favourite tacos, “Al pastor Tacos”. The meat use for this tacos usually is pork and traditionally, in a taqueria (an open sort of restaurant to eat tacos) you will find the meat stuck up in a “trompo” or roller grilled. When you order an “al pastor” taco, the taquero, the guy that makes the tacos, cuts the pieces of meat, just like the Turkish people cut the doner kebab meat, and will make a taco, filled with onion, coriander and spicy salsa.

 
The method to use a roller grilled to cook meat for tacos in Mexico was adopted because of a large Lebanese  immigrant community, so thanks to them we enjoy these delicious little beauties.

Traditionally the meat is stuck up in the roller grilled with a piece of pineapple on top, so when you have a taco, the taquero can put a piece of pineapple on your taco, but everybody have their own way and their own recipe.

 
My recipe is very simple, I don’t use a lot of chillies and I add achiote, which is a paste made with annato seeds typical from the yucatan peninsula. Well, let’s start with the recipe. Happy cooking!
Makes 15 tacos approx

Prep 10 min

Marinate for 3 hrs or over night

Cook 20 min or less

Ingredients

  • 3 guajillo chillies clean and deseeded
  • 1 ancho chilli clean and deseeded
  • 10 gr achiote paste
  • 500 gr pork loin or leg cut in thin slices
  • 1/2 tsp ground cumin
  • 1 big clove garlic
  • 4 tbsp white vinegar
  • 1 cup pineapple juice
  • 1/2 tsp pepper
  • Salt to taste

To serve

  • 15 warm corn tortillas
  • 1 finely chopped white onion
  • 100 gr finely chopped coriander
  • Arbol chilli salsa
  • Beer to drink (optional)

Method

  1. Put the  dried and deseeded chillies in hot water to soften.
  2. Once they are soft, blend them with the garlic, cumin, achiote, salt and pepper, vinegar and pineapple juice, until getting a sauce consistency.
  3. Put the pieces of pork meat in the marinade and leave in the fridge over night or at least 3 hours before cooking.
  4. Fried the pieces of pork with some rapeseed oil, trying to leave them coated with some of the marinade. Chopped the pieces to make tacos.
  5. Have it in tacos with onion, coriander and spicy salsa.
  6. If you want to do the full monty! get some very cold coronas!

Tips

  • You can get the achiote or annato paste in www.mexgrocer.co.uk
  • The chillies and tortillas you can find them in cool chile.

Listo!

Provecho!

    

Puerco en Salsa Verde (Pork in Green Sauce)

  
Things always tastes better with a salsa and this is the case of pork shoulder! I bought pork shoulder in chunks and cook it in this amazing tomatillo salsa.

It is Friday, Fridays for me are for relaxing and that means cooking something quick and easy, but today I fancy that plus the wow factor on it, so I decided to cook this pork stew, in my family my mum loves this dish, she says that “pork just go with tomatillo salsa”.

Anyway, let’s start with the recipe!

Serves 4

Prep 20 min

Cook 30 min

Ingredients

  • 500 gr pork shoulder in chunks
  • 500 ml Salsa verde 
  • Salt to taste
  • 1 tbsp rapeseed oil 

To garnish 

  • 1 roasted green pepper chopped into little cubes
  • 1 avocado cut in slices

Method

Prepare your  salsa verde according to the recipe that is in the blog.

After you have the salsa ready, heat a casserole dish and add the oil, then add the pork shoulder chunks, add salt and cook for 10 min, add the salsa verde and cook for around 20 more min or until the meet is tender.

Server it with some roasted green pepper cubes and slices of avocado and as a side dish you can have some red rice

Listo!

Enjoy!