Well, let me introduce you to your next favorite beans dip. I’m sure you will love the combination of melting cheese and chorizo. Yes, this one is going to go to your list of must-have party dishes. Ms. Carlota Lopéz, who lives in the Sinaloa state capital, the beautiful city of Culiacán, kindly shared this Sinaloa’s state recipe with us.
Frijoles Puercos Recipe
In Sinaloa, this dish is popular as a side dish in some small eateries, at home as a snack with crispy tortilla chips, and must must-have rural celebrations like weddings, first communion’s or baptisms where it is served along beef or Lamb stewed (barbacoa), creamy elbow macaroni, and dirty beans. According to Ms. Lopez’s daughter and son-in-law, you will always find these three dishes served together at these rural parties.
Dirty beans are also found in other northern states like Sonora and Chihuahua, where they are cooked with additional ingredients like bacon or dried peppers.
How to make Frijoles Puercos Recipe
Notes:
- This is usually made using a melting cheese called “Chihuahua” from the northern state with the same name, but you can use Monterey Jack or other melting cheese you can find in your area.
- Traditionally “frijoles puercos” are made with lard, but you can use other types of fat like butter or oil.
DIRECTIONS:
- Place beans in a blender and puree until smooth.
- In a very hot skillet cook the chorizo until well cooked and browned.
- Stir in the beans, and when the beans start releasing steam, add the shredded cheese and the chopped peppers stirring until it starts to melt.
- Add butter or lard. At this point reduce heat and keep stirring making sure it doesn’t stick to the bottom. Add a few drops of hot bottle sauce; keep stirring for three more minutes. Serve and enjoy
Frijoles Puercos Recipe
Ingredients
- 2 Cups cooked pinto beans with a little bit of its broth
- 3 ounces of Chorizo
- 2 ounces Muenster cheese 2 slices
- 1 tablespoon pickled jalapeños chopped
- 1 Tablespoon butter
- salt to season
To serve:
- Hot bottle sauce
- And tortilla chips or freshly made flour tortillas
Instructions
- Place beans in a blender and puree until smooth
- In a very hot skillet cook the chorizo until well cooked and browned.
- Stir in the beans, and when the beans start releasing steam, add the shredded cheese and the chopped peppers stirring until it starts to melt.
- Add butter or lard. At this point reduce heat and keep stirring making sure it doesn’t stick to the bottom. Add a few drops of hot bottle sauce; keep stirring for three more minutes. Serve and enjoy
A word of caution, once they are cool, they are very hot, wait a little bit for them to cool off, they are very addictive, so make enough to save for another day and just reheat.
Notes
- This is usually made using a melting cheese called “Chihuahua” from the northern state with the same name, but you can use Monterey Jack or other melting cheese you can find in your area.
- Traditionally “frijoles puercos” are made with lard, but you can use other types of fat like butter or oil.
Nutrition
Provecho!
Mely Martínez,
PS. Don't forget to come back to tell us about your experience using this recipe! And, don't forget to visit our Pinterest boards.
Thank you to my dear friends Mariana and Manuel Arciniega for their kind tips on making this recipe.
More recipes:
Molotes Plantain Patties Stuffed with Black Beans & Cheese
Beans from the Pot / Frijoles de la Olla
Receta en español Frijoles Puercos.
KandiMakerMama64
This looks like a bean dip I had once when I was at a little taco place in Guadalajara many years ago. I love love loved that place! They served it complimentary with the chips. I am really excited to try this recipe! I am so glad I found your website!! I love authentic Mexican food! My ex husband is from Mexico City. We were married for 17 years. We used to own a Mexican Restaurant. We served Authentic Mexican food including made to order corn tortillas. I will let you know how close this recipe is to the one I had in Guadalajara. Thanks! Have a beautiful day!????
Anonymous
I made this last night as an appetizer before having tacos and it was really, really yummy. This morning we fried our tortillas and made breakfast tostadas and used this bean dip as a spread under our basted eggs and it was fantastic! Will be making this again, as will my parents who asked for the recipe. Love this site - wonderful recipes!!
Napoleón
I hope it's good making it for the Canelo fight
Michal Pajpa
Hi! Thank for the recipe, looks really interesting, but could I use regular red beans to it?
Thanks again for the answer!
Mike.
mmartinez
Hello Michal,
You could try using those beans, the flavor will change a little but for sure will still be very tasty!
Christine Angulo
Do you drain the oil after cooking the chorizo?
Mely Martínez
Hello Christine,
If the chorizo renders too much fat, then drain it. Each brand of chorizo is different, some have more fat than others.