Tuesday, November 3, 2009

Frijoles Puercos/Charros & Frijoles Adobados

Oringinally I was planning on titling this post "LL's Beans", because I'm sharing TWO bean recipes and my initials are LL. But I figured it would be better if I just stick with the titles of the recipes, so you know exactly what to expect. 

Hi friends! Welcome back to another Two's-day in my Cocina. Every Tuesday, I share two recipes using the one common ingredient. Today we're featuring one of the most important staple ingredients in the Mexican kitchen...beans! I've already shared with you how to make Frijoles de la Olla (cooked beans) and Frijoles Refritos (refried beans), which are the two most popular bean recipes, and today I'm going to show you how to expand on those two basic recipes.

The first recipe is a stew/chowder. Hubby's family calls this dish Frijoles Puercos, which literally means dirty beans. But puerco is also the Spanish word for pork. This soup is made with a variety of pork products like chorizo, bacon, ham, and hot dogs. (Yum!) Hence the name Frijoles Puercos. But in other parts of Mexico this dish is known as Frijoles Charros. (Again, in our family, Frijoles Charros are a slightly different dish that we call Frijoles Rancheros.)

Whatever you decide to call this dish, I'm sure you'll agree that it is a delicious and heartwarming soup, perfect for those cold and dreary days of winter.

Frijoles Puercos - lacocinadeleslie.com


Frijoles Puercos/Charros
lacocinadeleslie.com

Ingredients:
  • 6 slices bacon, chopped
  • 6 oz. Mexican chorizo, casings removed
  • 1/2 medium onion, chopped
  • 2 serrano chiles, chopped
  • 1 clove garlic, minced 
  • 8 slices ham, chopped
  • 4 hot dog franks, cut in 1-inch slices 
  • 4 to 6 cups Frijoles de la Olla (cooked beans)
  • 4 to 6 cups bean broth, water and/or chicken broth
  • 4 hot dog franks (pork or turkey)
  • Cilantro

Directions:
In a 4-quart stockpot or Dutch oven, brown the bacon and chorizo over medium-high heat until fully cooked; drain excess oil. Stir in chopped onion and chile pepper; saute for 2 minutes. Stir in the garlic, ham, and hot dog franks; saute for 2 more minutes. Finally, add the cooked beans, bean broth, and a couple sprigs of fresh cilantro. Cover stockpot and bring to a boil over medium-high heat. Reduce heat to low and simmer for about 20 minutes. Ladle soup into bowls and garnish with fresh cilantro. Serve with warm corn tortillas or Masa Harina CornbreadEnjoy!


Frijoles Charros or Puercos - lacocinadeleslie.com

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The second bean dish I'm going to share with you is one of my kiddies' most requested side dishes. Frijoles Adobados are Peruano or pinto beans seasoned with dried ancho, guajillo, and chipotle chiles. My youngest likes to call this dish Frijoles Colorados (red beans) because of the bright red color of the adobo sauce. Frijoles Adobados are traditionally served with Carnitas, but they make for a spicy and delicious side to any dish.

Frijoles Adobados (Beans in Adobo Sauce) - lacocinadeleslie.com

Frijoles Adobados
lacocinadeleslie.com

Ingredients:
  • 2 dried ancho chiles, stem removed
  • 1 dried guajillo chile, stem removed
  • 1 dried chipotle pepper, stem removed
  • 2 cups water
  • 6 oz. Mexican chorizo, casings removed
  • 4 to 6 cups Frijoles de la Olla (cooked beans), drained. 

Directions:
In a small saucepan, bring the dried chilies to a boil in the 2 cups of water. Remove from heat and let cool slightly. Puree the chiles in a blender until smooth. Strain the puree back into the saucepan. Season with salt and set aside.

In a large skillet, brown the Mexican chorizo over medium-high heat until fully cooked. Add the beans and pureed chiles. Let simmer, stirring occasionally and mashing the beans the slightly with the back of a wooden spoon, for about 10 minutes. Season with salt, if necessary. Serve with warm tortillas. Enjoy!

Beans in Adobo Sauce (Frijoles Adobados) - lacocinadeleslie.com

*Note: Canned pinto beans can be used in place of the cooked beans.












3 comments:

  1. Leslie, another great hit with this recipe but I made a slight change. I didn't have beens so I used lentejas. It was delicious. Thanks again for another great recipe.

    ReplyDelete
  2. just so amazing, everything i see on here looks so delicious i can't stand not trying to make it !

    ReplyDelete
  3. Saw this recipe an had to try it ! Came out soo good (: on tostadas Yummy.

    ReplyDelete

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