5 serrano chiles, (it is a little spicy, you can add or remove according to your taste)
1/4 onions
1 clove garlic, medium
3 stems fresh cilantro
salt , to taste
corn tortillas
Preparation
45 mins
0 mins
Low
Chop the garlic, onion, tomato, and chile into small cubes. For the tomato, remove the seeds, and if you prefer, do the same with the jalapeño.
Chop the sausages and the longaniza into round pieces.
Chop the bacon and ham into regular pieces.
In a preheated clay pot, pour in the bacon, longaniza, onion, and garlic, and fry the ingredients until they are slightly golden.
This preparation will release a significant amount of fat. I advise you to remove the excess fat with a ladle and set some aside for later use.
Combine the sausage and ham, and stir the ingredients to prevent sticking.
Let it cook for about 5 minutes and add the tomato, let the tomato season, and mix the ingredients. Always with folding movements to avoid breaking them.
Add the chiles, stir our stew, and add the whole can of beans; let it cook. At the end, add a bit of chopped and disinfected cilantro and let it finish cooking for 5 more minutes.
Meanwhile, heat a griddle; once hot, use a brush to spread a bit of the reserved fat on the tortillas and warm them until they are slightly golden to prevent them from breaking.
On a flat plate, place two tortillas together, one on top of the other. Or if you prefer just one, use a ladle to add a considerable amount of beans.
Avoid adding too much broth to your taco so the tortilla doesn’t get soggy. Enjoy a delicious frijolero taco, a very Mexican and tasty recipe. Add salt if you prefer.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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