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Frijoles Puercos 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...
- 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
- Hot bottle sauce
- And tortilla chips or freshly made flour tortillas
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.
- 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.
Serving: 0.5cup | Calories: 296kcal | Carbohydrates: 22g | Protein: 16g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 377mg | Potassium: 476mg | Fiber: 7g | Vitamin A: 230IU | Vitamin C: 0.7mg | Calcium: 141mg | Iron: 2.2mg