Frijoles Puercos
Frijoles puercos is a savory, creamy dish made with refried beans, chorizo, pickled jalapeño chiles, and mozzarella cheese. Enjoy as a dip, appetizer, or side dish for your favorite Mexican entrée.
Servings: 8
Equipment
- Kitchen knife
- Prep Bowls
- Cutting board
- Wooden spoons
- Blender
- Cheese Grater
- Pot
Ingredients
- 6 cups Cooked bayo beans in broth (See recipe here, which calls for Flor de Junio beans. Feel free to use bayo beans or Mexican pinto beans instead.)
- ¼ Onion diced
- 1 clove Garlic thinly sliced
- 5 ozs Chorizo
- Pickled jalapeños chopped or whole to taste
- ½ stick Unsalted butter Optionally, you can use bacon grease, pork lard [manteca], or vegetable oil.
- 2 cups Mozzarella chese grated. Optionally, you can use Mexican cheese like Queso Oaxaca or Chihuahua
- Salt to taste
Instructions
Prepare Your Ingredients
- Dice the onion and slice the garlic.
- Shred the mozzarella cheese and cut the butter into pats.
- Remove any plastic casing or metal clips from your chorizo.
- Spoon cooked beans into the blender, adding broth as necessary. Blend in parts until creamy, pour into a bowl and set aside.
Cook the Veggies, Chorizo and Beans
- Heat a pot over high heat. Add the butter.
- When almost melted, add the garlic and cook for 30 seconds or until fragrant.
- Spoon in the onions, stir, and immediately add the chorizo.
- Break the chorizo up with a wooden spoon and cook until darkened in color and slightly crispy, stirring occasionally. Reduce heat to medium.
- Pour in the beans. Cook for 10 minutes, stirring constantly so beans don't stick.
- Sprinkle in the salt. Then add the pickled jalapeños and juice and stir to combine.
- Turn off the heat and sprinkle the grated mozzarella cheese onto the beans. Stir to melt the cheese into the beans.
Notes
Store in an airtight container in the fridge for up to a week.
You can also store for up to a few months in the freezer in small containers or freezer bags. Be sure to leave in some air as the beans will expand when frozen.