Frijoles Puercos
These delicious frijolitos are my favourite way to elevate a bowl of simple pinto beans to the next level of deliciousness. These frijoles puercos or piggy beans are called like that because they have some chorizo, they are very popular in the north of Mexico and in my mum’s family they usually make them in special occasions and they make them, they make sure to make enough to fill an army.
I guess they are perfect only for special occasions because they are quite indulgent and filling. My aunties and grandma make them when they make tamales, so the whole meal becomes an incredible Mexican feast that takes days to prepare and it is eating in no time.
I only used chorizo to make my frijoles puercos, but I know some people also love adding a bit of bacon, to make them even more tastier, so the more pork you add, the more piggy they become.
Let me know if you try this recipe. Remember that your feedback is important to me and I would love to know if you decided to add a bit of bacon to them.
Love,
Karla x
Frijoles Puercos
Equipment
- hand blender
- cast iron pot (optional)
Ingredients
- 250 g cooked pinto beans 1 tin cooked unsalted pinto beans
- 100 g cooking chorizo finely chopped
- 50 g grater cheddar
- 3 pickled jalapeños slices finely chopped
- 1 chipotle in adobo finely chopped
- 20 g white onion finely chopped
- 1 garlic clove peeled and minced
- ½ tsp salt
- 2 tbsp sunflower oil
- 10 pitted green olives whole or cut in half
Instructions
- Heat the oil in a cast iron pot or a large saucepan with a lid. Add the onion and garlic and fry for 3 minutes.
- Then add the chorizo and continue frying for 3 more minutes.
- After a few minutes add the chipotle in adobo, jalapeños and beans. Mixing all these ingredients together.
- Season with salt and let the whole thing bring to a boil. Once starts boiling, turn the heat off and using a hand blender. Blend the mixture, trying to leave some texture.
- Then while the beans still quite hot, add the cheddar cheese and the olives.
- Mix very well and then serve as a side dish with some delicious tamalitos or have them with some tortilla chips as a starter.
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes in North London.
Listo!
Provecho!
