Frijoles Puercos with Chorizo

Carlos Lieja
This recipe for frijoles puercos is the richest of all; they are so creamy and full of flavor as they mix with chorizo, tomato, and rich Chihuahua cheese. You can accompany these beans with whatever you like.
Reviewed by Editorial Team of Kiwilimón
5
|
2 comentarios
226
Favorites
Collections
Planner
Grocery List
Ingredients
8
Servings
  • 1 tablespoon lard
  • 1/2 white onions, finely chopped
  • 1 cup chorizo, smooth
  • 2 tablespoons garlic, finely chopped
  • 1 cup tomato, seedless chopped
  • 2 cups beans, from the pot
  • 1/2 cups bean broth
  • 1 cup Chihuahua cheese, grated
  • 1 pinch salt
  • 1 pickled Jalapeño chiles
  • 1 sprig epazote
  • 1/4 cups chorizo, fried and sliced
Preparation
15 mins
30 mins
Low
  • Heat a skillet with the lard, add the onion with the chorizo and garlic, and cook until the chorizo is browned, then add the tomato and cook for 5 more minutes.
  • Add the beans and mix well, mash all the ingredients until you get a puree or smooth paste, using the bean broth to make it easier. Cook until the broth reduces.
  • Add the Chihuahua cheese to melt. Season to your liking, serve, and garnish with serrano chili, epazote leaves, and chorizo.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by