Back to list

Best Easy Frijoles Puercos Recipe

Name: Best Easy Frijoles Puercos Recipe
Total time: 60 min
Yield: 210 g
Ingredients: cooked pinto beans 3 cups; Mexican chorizo 8 oz; queso Chihuahua 1 cup; chicharrón (fried pork rinds) 1 cup; jalapeños 2 pieces; white onion 0.5 cup; lard 3 tbsp; garlic cloves 2 cloves; salt 1 tsp; black pepper 0.5 tsp

Refried beans enriched with chorizo, cheese, chicharrón, and jalapeños from Sinaloa. This indulgent, protein-loaded family side dish turns simple beans into a hearty, flavorful experience.

Cook 60 min Difficulty NORMAL 370 kcal

#high protein #mediterranean

Image coming soon

Ingredients

Main ingredients

cooked pinto beans 3 cups
Mexican chorizo 8 oz
queso Chihuahua 1 cup
chicharrón (fried pork rinds) 1 cup
jalapeños 2 pieces
white onion 0.5 cup

Seasonings/Sauce

lard 3 tbsp
garlic cloves 2 cloves
salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 28 g 30%

Protein 17 g 18%

Fat 20 g 52%

Serving size 210g

Cooking steps

1

Heat 3 tbsp lard in a large skillet over medium heat. Once melted, add finely chopped onion and diced jalapeños; sauté until soft and fragrant, about 4 minutes.
2

Add minced garlic and crumbled chorizo to the pan. Cook, breaking up the chorizo with a spatula, until fully browned and the fat is rendered, about 8-10 minutes.
3

Stir in the cooked pinto beans. With a potato masher, mash the beans into the mixture, adding reserved bean liquid or warm water in small splashes as needed to prevent sticking.
4

Fold in the chicharrón pieces and mix gently. Cook over medium-low heat, stirring often, for 10 minutes to allow flavors to meld and chicharrón to soften but not disintegrate.
5

Sprinkle queso Chihuahua evenly over the beans. Reduce heat to low, cover, and let cheese melt for 3-5 minutes. Season with salt and black pepper to taste. Serve hot.

Personalized Q&A

Q. What are the key ingredients that make Frijoles Puercos unique?

Frijoles Puercos stand out thanks to their rich blend of cooked pinto beans, Mexican chorizo, chicharrón (fried pork rinds), and queso Chihuahua. The beans provide a creamy base, while chorizo lends smokiness and depth. Chicharrón adds crunchy texture that softens during cooking, and the cheese makes the dish extra indulgent.

Q. How should I control the heat while making Frijoles Puercos?

Start by sautéing onions and jalapeños over medium heat to develop their flavors without burning. Once the chorizo is added, continue cooking on medium as its fat renders. After mashing the beans, reduce to medium-low to prevent sticking or burning, and finish on low to melt the cheese gently. Careful heat control ensures creamy beans and prevents scorching.

Q. How do I prevent the beans from drying out or becoming mushy?

To ensure your beans stay creamy but not mushy, add small amounts of reserved bean liquid (or water) as you mash them. Stir regularly over medium-low heat, and avoid over-mashing once the texture is mostly smooth. Folding in chicharrón near the end preserves some texture. Keeping a gentle heat minimizes the risk of sticking or overcooking.

Q. What is the nutritional profile per serving of this Frijoles Puercos recipe?

Each 210g serving provides approximately 370 kcal, with 28g carbohydrates (30% of calories), 17g protein (18%), and 20g fat (52%). This makes Frijoles Puercos a hearty and protein-rich side or main, offering a balanced mix of macros for those paying attention to nutrition.

Best Easy Frijoles Puercos Recipe

AI 영양사 앤디