Frijoles Puercos Recipe

Ingredients

• 8 ounce Mexican Pork Chorizo
• 1/4 cup White Onion (diced)
• 2 teaspoon Bacon Fat, Lard, or Vegetable Oil ((Add if the chorizo needs more oil))
• 6 cups Cooked Pinto Beans (Reserve 1 cup of cooking liquid.)
• 2 Chipotle Peppers in adobo sauce (Use more or less depending on your spice tolerance)
• 1/4 cup Pickled Jalapenos with Brine
• 10 ounces Oaxaca Cheese (or Monterrey Jack)
• Salt to taste

Instructions

1. 1

   In a large skillet over medium heat, add the chorizo. Break up the chorizo and continue cooking until it has browned and is slightly crispy. This takes about 7 minutes.

2. 2

   Now add diced white onion and cook for 2 minutes. If there is not enough oil in the pan, add bacon fat, lard, or vegetable oil.

3. 3

   Add the cooked pinto beans to the pan, along with the cooking liquid or canned liquid. Add just enough liquid to cover the bottom of the pan. You can always add more if needed.

4. 4

   Now add the chipotle peppers, and pickled jalapenos along with the pickling juice. Stir everything to combine.

5. 5

   Turn the heat off, and use an immersion blender to blend the beans until your desired consistency is reached. Alternatively, you can use a food processor or blender and place the beans back into the pan once blended.

6. 6

   Once the beans are blended, turn the heat back to low and add shredded Oaxaca cheese. Continue stirring until the cheese has melted. Taste the beans for seasoning and add salt if needed. Serve the Frijoles puercos warm or keep them warm on the stove or crockpot.