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!

Cocido de Salchicha, Beans y Paprika (Sausage, Beans & Paprika Stew)

Happy New Year! We made it into 2018! I wish you all the very best for this New Year! Thank you for all the support during the last year, without you, my blog would not even exists.

I know I have been away from posting recipes for quite a while, 2017 was a very busy year for me, especially at the end of the year, I had lots of bookings for my Mexican cooking classes, but this year I am planning to post recipes more often, I promise! Continue reading “Cocido de Salchicha, Beans y Paprika (Sausage, Beans & Paprika Stew)”

Linguine with a Creamy Poblano Pepper Sauce

Winter is coming and here at home we seem to be preparing for it! Or to be honest with you, it seems that I have been preparing for it, as I seem to be the only one craving hearty dishes or better said, err! high calorie dishes, like the one I cooked today, which is just soooooo yummy! Honest, all those calories in this recipe are worth it.Here at home everybody loves it, my son Emilio in particular is very kin of it and believe me, if he loves it even if it is green, it means it is really good.I know it is not completely Mexican, but we Mexicans love pasta and I do utterly loooove pasta to bits, I love Italian food and I love Italy and my children and my husband as well, this is a very good way to have the best of both cuisines, Pasta + Poblano Peppers = love on a plate! Continue reading “Linguine with a Creamy Poblano Pepper Sauce”

5 Recetas de Tacos (5 Taco Recipes)

Tacos de Moronga (Black Pudding Tacos)

Makes 10 taquitos

Ingredients
For the moronga

  • 50 gr black pudding from a good source
  • 1 tomato chopped
  • 1/2 green pepper chopped
  • 1/2 onion chopped
  • 1 tbs chopped coriander
  • 1 clove garlic chopped
  • 3 tbsp vegetable oil
  • Pinch of salt

For the tortillas

  • 20 small corn tortillas
  • 1/2 cup vegetable oil
  • 2 tbsp ancho chilli powder

To serve

  • 1 pickled red onion
  • 1 red chilli
  • Fresh coriander
  • Lime wedges

Method

  1. Prepare the pickled onion, chopped the coriander and red chilli and cut the lime wedges.
  2. Heat 3 tbsp oil on a frying pan. Add the onion and garlic. Once they are a bit cooked, add the tomato and green pepper.
  3. Chopped the black pudding very well and once the veggies are cooked add the black pudding to the pan. Add a pinch of salt and stir. The moronga will cook very fast, cook it for 5 min at medium heat. Turn the heat off and add the fresh coriander. Leave aside.
  4. Then in another frying pan heat 3 tbsp of oil at medium heat and add a tbsp of ground ancho chilli, then quickly start heating the tortillas trying to cover them with the oil, don’t let them fry, the goal is to warm them and smoother them in the oil. Have a big platter ready and place the little tortillas on it.
  5. Each taco will have two tortillas, just like they do in the taquerias in Mexico!
  6. Then to assemble the taquitos, get two tortillas, add some moronga, pickled red onion, fresh coriander and chopped red chili, squeeze some lime and enjoy!

Continue reading “5 Recetas de Tacos (5 Taco Recipes)”

Cooking Comadres Mexican BBQ Menu

Nobody does bbqs like Mexicans do!! we love having a fiesta whenever we can and when we do, we do it big with lots of food and drink. In my family a typical “Carne Asada” (the way we call bbq in Baja California) includes guacamole, steak tacos, beans, salsa bander, spicy salsas, tortillas, quesadillas and, of course, beers and when everybody is in full swing, the tequila comes out!! the music get louder and we all have lots of fun. Continue reading “Cooking Comadres Mexican BBQ Menu”

Cooking Comadres Easter Feast

Easter in Mexico is a very important holiday to gather with your love ones. Families gather to celebrate and spend time cooking, eating and having fun. Everybody helps with the cooking and that is one of the things that as an expat you miss the most, but I always try to celebrate with my little family here in London, just the way I would do it in Mexico with my mum, brother and sisters, so when Susy told me if I wanted to cook with her an Easter Feast, I thought it was a brilliant idea! Continue reading “Cooking Comadres Easter Feast”