Frijoles Puercos
Refried Bean & Pork
Chorizo-spiked refried beans fried in lard until thick and glossy, then loaded with melted cheese, green olives, and pickled jalapeños — rich enough to serve as a dip or a side.
Frijoles Puercos
✦ Antes de Empezar
Before you cook
Why do the beans need to fry until they hold a spoon upright?
That texture cue means the purée has cooked down enough to hold its shape on a tostada. The beans also continue to firm up as they cool, so don't worry if they still look a little loose while warm in the pan.
Ingredientes· 8View
- 6 cups, with 1 cup broth reservedCooked bayo or pinto beans, drained
- 8 ounces (225 g)Mexican chorizo, casing removed
- 3 tablespoons, plus more if neededLard
- 2 cupsGrated Chihuahua, Monterey Jack, or mild Manchego-style cheese
- 1/3 cupChopped green olives
- 1/3 cupChopped pickled jalapeños
- 2 tablespoonsJalapeño brine
- To tasteSalt
Instrucciones
6 pasosMachaca los frijoles
Mash the beans
Blend or mash the beans with enough broth to make a dense, smooth purée.
Cocina el chorizo
Cook the chorizo
Cook the chorizo in a heavy skillet until browned and its fat renders.
Fríe los frijoles
Fry the beans
Add the lard and bean purée. Fry over medium-low heat for 12 to 15 minutes, stirring constantly, until glossy and thick enough to hold a spoon upright.
Añade el queso
Add the cheese
Add the cheese by handfuls and stir until fully melted and elastic.
Incorpora las aceitunas
Fold in the olives
Fold in the olives, jalapeños, and brine. Taste before salting.
Sirve
Serve
Serve hot with tostadas or grilled meat. The beans firm up considerably as they cool.
