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You are here: Home » Recipes » Appetizers

Frijoles Puercos

Published: Jul 1, 2016 · Updated: Mar 11, 2021 by Mely Martínez

JUMP TO RECIPE

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

Dirty Beans Dip Recipe | Mexican Recipes


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

JUMP TO FULL INSTRUCTIONS

Dirty Beans Dip Recipe | Ingredients

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:

Dirty Beans Dip Recipe | Step by step 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
Dirty Beans Dip Recipe | Authentic Mexican Recipes

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.

📖 Recipe

Bean recipes Collection

Frijoles Puercos

Mely Martínez
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...
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Appetizer
Cuisine Mexican
Servings 4
Calories 296 kcal

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

    Serving: 0.5cupCalories: 296kcalCarbohydrates: 22gProtein: 16gFat: 15gSaturated Fat: 7gCholesterol: 39mgSodium: 377mgPotassium: 476mgFiber: 7gVitamin A: 230IUVitamin C: 0.7mgCalcium: 141mgIron: 2.2mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

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    1. Lisabeth

      December 01, 2022 at 3:55 pm

      Do you have a favorite brand of chorizo you would recommend or do you make your own? What you have cooked up in your photos looks nothing like the stuff I find in our local supermarkets...it looks way better!

      Reply
      • Mely Martínez

        December 04, 2022 at 10:27 am

        Hello Lisabeth,
        Here in Texas, there is a brand I like. It's called "San Manuel", they say they ship on their website.

        Reply
    2. Christine Angulo

      April 26, 2020 at 2:31 pm

      Do you drain the oil after cooking the chorizo?

      Reply
      • Mely Martínez

        April 26, 2020 at 4:03 pm

        Hello Christine,
        If the chorizo renders too much fat, then drain it. Each brand of chorizo is different, some have more fat than others.

        Reply
    3. Michal Pajpa

      October 24, 2018 at 4:25 pm

      Hi! Thank for the recipe, looks really interesting, but could I use regular red beans to it?
      Thanks again for the answer!
      Mike.

      Reply
      • mmartinez

        October 30, 2018 at 10:36 am

        Hello Michal,
        You could try using those beans, the flavor will change a little but for sure will still be very tasty!

        Reply
    4. Napoleón

      September 16, 2017 at 9:30 pm

      I hope it's good making it for the Canelo fight

      Reply
    5. Anonymous

      November 13, 2016 at 6:04 pm

      5 stars
      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!!

      Reply
    6. KandiMakerMama64

      July 10, 2016 at 4:38 pm

      5 stars
      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!????

      Reply

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    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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