Frijoles Puercos

Ingredients

• 6 cups Cooked bayo beans in broth
• 1/4 Onion (diced)
• 1 clove Garlic (thinly sliced)
• 5 ozs Chorizo
• Pickled jalapeños (chopped or whole to taste)
• 1/2 stick Unsalted butter (Optionally, you can use bacon grease, pork lard [manteca], or vegetable oil.)
• 2 cups Mozzarella chese (grated. Optionally, you can use Mexican cheese like Queso Oaxaca or Chihuahua)
• Salt (to taste)

Instructions

1. 1

   --- Prepare Your Ingredients ---

2. 2

   Dice the onion and slice the garlic.

3. 3

   Shred the mozzarella cheese and cut the butter into pats.

4. 4

   Remove any plastic casing or metal clips from your chorizo.

5. 5

   Spoon cooked beans into the blender, adding broth as necessary. Blend in parts until creamy, pour into a bowl and set aside.

6. 6

   --- Cook the Veggies, Chorizo and Beans ---

7. 7

   Heat a pot over high heat. Add the butter.

8. 8

   When almost melted, add the garlic and cook for 30 seconds or until fragrant.

9. 9

   Spoon in the onions, stir, and immediately add the chorizo.

10. 10

    Break the chorizo up with a wooden spoon and cook until darkened in color and slightly crispy, stirring occasionally. Reduce heat to medium.

11. 11

    Pour in the beans. Cook for 10 minutes, stirring constantly so beans don't stick.

12. 12

    Sprinkle in the salt. Then add the pickled jalapeños and juice and stir to combine.

13. 13

    Turn off the heat and sprinkle the grated mozzarella cheese onto the beans. Stir to melt the cheese into the beans.

14. 14

    --- Serve and Eat ---

15. 15

    Garnish with grated mozzarella cheese and whole jalapeños.

16. 16

    Serve with a stack of hot tortillas, tortilla chips, tostadas, or as a side dish. Enjoy!