Description
Frijoles Puercos is a rich and flavorful Mexican bean dish that combines creamy pinto beans, smoky chipotle peppers, spicy pork chorizo, crispy bacon, and melted cheese for a decadent and satisfying appetizer or side dish. This recipe delivers a perfect balance of smokiness, heat, and creaminess, ideal served warm with tortilla chips or alongside your favorite Mexican main courses.
Ingredients
Beans and Peppers
- 4 cups cooked pinto beans with liquid (equivalent to 2 – 15 oz cans)
- 2 chipotle chiles in adobo sauce
Meat
- 1 lb pork chorizo
- 4 slices bacon, diced
Cheese and Extras
- 8 oz shredded Pepper Jack, Queso Oaxaca, or Chihuahua cheese
- ¼ cup pickled jalapeños, diced
Instructions
- Cook Bacon and Chorizo: In a large skillet over medium heat, add the diced bacon and render it until it is almost crisp. Then add the pork chorizo, breaking it up with the back of a spoon, and cook until the chorizo is nearly crispy and browned.
- Puree Beans and Chipotle: Using a blender or an immersion blender, puree the cooked pinto beans along with the chipotle peppers until you achieve a smooth consistency. Pour this bean mixture into the skillet with the cooked chorizo and bacon, stirring well to combine all ingredients evenly.
- Add Cheese and Jalapeños: Stir in the shredded cheese and diced pickled jalapeños into the bean and meat mixture. Reduce the heat to low and allow the mixture to simmer gently for about five minutes, ensuring the cheese melts thoroughly and the flavors meld.
- Serve: Remove from heat and serve the Frijoles Puercos hot. It works wonderfully as a hearty bean dip with tortilla chips or as a flavorful side dish accompanying your favorite Mexican entrees.
Notes
- Use either canned pinto beans or cook dry pinto beans ahead of time for best texture and flavor.
- Adjust the amount of chipotle chiles and pickled jalapeños to control the level of spiciness.
- Substitute cheese varieties based on availability or preference: Monterey Jack or mozzarella can be alternatives.
- For a vegetarian version, omit bacon and chorizo and replace with smoky grilled mushrooms or vegetarian sausage.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
