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Frijoles Puercos, Michoacan

Frijoles Puercos~ Michoacan recipe image
Frijoles Puercos is a beloved traditional dish from Michoacán that transforms simple pinto beans into a decadent comfort food. This recipe starts with a base of creamy Frijoles de Olla (pinto beans), which are gently heated with smoky chorizo and rendered bacon for deep, savory flavor. The star of the show is the topping: crunchy fried tortilla squares, salty chicarrón (fried pork cracklings), and a generous layer of melted Queso Añejo. The contrast between the hot, soft beans and the crisp, salty toppings creates a texture experience that is both satisfying and comforting. It serves as an excellent side dish for tacos or a hearty main course for a casual weekend dinner. The combination of spices in the chorizo and the richness of the bacon fat makes this a flavorful staple of Mexican home cooking.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 270.5
Description
Frijoles Puercos is a beloved traditional dish from Michoacán that transforms simple pinto beans into a decadent comfort food. This recipe starts with a base of creamy Frijoles de Olla (pinto beans), which are gently heated with smoky chorizo and rendered bacon for deep, savory flavor. The star of the show is the topping: crunchy fried tortilla squares, salty chicarrón (fried pork cracklings), and a generous layer of melted Queso Añejo. The contrast between the hot, soft beans and the crisp, salty toppings creates a texture experience that is both satisfying and comforting. It serves as an excellent side dish for tacos or a hearty main course for a casual weekend dinner. The combination of spices in the chorizo and the richness of the bacon fat makes this a flavorful staple of Mexican home cooking.
Ingredients
  • 4 cups Frijoles de Olla (pinto beans)
  • 2 ounces Bacon, cut into small squares
  • 6 ounces Chorizo, skinned and crumbled
  • 1/3 cup Flour tortilla, cut into 1/2-inch squares
  • 4 whole Canned chiles largos or jalapeños en escabeche, to taste
  • 1/4 lb Queso Añejo, Chihuahua, Romano, or Muenster cheese
  • 2 ounces Chicarrón (fried pork cracklings), broken into small pieces
Directions
  1. 1
    Place a small skillet over low heat and add the bacon squares.
  2. 2
    Fry gently until the fat has rendered out, being careful not to let the bacon brown too much.
  3. 3
    Remove the bacon pieces with a slotted spoon and set aside on a plate.
  4. 4
    Add the crumbled chorizo to the remaining bacon fat in the skillet.
  5. 5
    Fry the chorizo gently for about 5 minutes, stirring occasionally, until cooked through but not heavily browned.
  6. 6
    Remove the chorizo with a slotted spoon and set aside with the bacon.
  7. 7
    In the same skillet with the remaining fat, fry the tortilla squares until they are completely crisp and golden.
  8. 8
    Remove the tortilla squares and drain them on paper towels.
  9. 9
    In a heavy, wide pan, combine the Frijoles de Olla, whole chiles, cooked bacon, and cooked chorizo.
  10. 10
    Heat the mixture gently over low heat, stirring occasionally to ensure the beans do not scorch on the bottom.
  11. 11
    When the beans just begin to bubble, add the cheese and chicarrón to the pan.
  12. 12
    Allow the cheese to melt slightly, then immediately sprinkle the top of the beans with the crispy tortilla squares.
  13. 13
    Serve immediately while the tortilla squares are still crisp.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 270.5kcal
% Daily Value *
Total Fat 21.0g33%
Saturated Fat 7.0g35%
Cholesterol 23.0mg8%
Sodium 858.5mg36%
Total Carbohydrate 0.7g1%
Dietary Fiber 0.0g0%
Sugars 0.2g
Protein 18.5g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, serve this dish immediately after preparation so the tortilla squares remain crunchy.

If you cannot find Queso Añejo, Chihuahua or Oaxaca cheese are excellent substitutes that melt well.

To make this vegetarian, omit the bacon, chorizo, and chicarrón. Use vegetable oil for frying the tortilla squares and add extra cheese for richness.

Frijoles de Olla are typically whole pinto beans cooked with onion, garlic, and epazote. Canned pinto beans can be used for a quicker version, but homemade beans offer superior flavor.

Adjust the amount of chiles based on your preferred heat level. Jalapeños en escabeche add a tangy sweetness, while chiles largos provide a deeper, smoky heat.

Keywords: mexican, beans, frijoles, chorizo, bacon, cheese, tortilla, crunchy, comfort-food, michoacan, pork, side-dish, spicy, traditional, homestyle, dinner, vegetarian-option, crispy, savory
Read it online: https://www.chefs-mate.com/recipe/frijoles-puercos-michoacan-2/