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Frijoles Puercos, Michoacan

Frijoles Puercos, Michoacan recipe image
Frijoles Puercos is a beloved comfort food from Michoacán, Mexico, featuring savory pinto beans simmered with rich, smoky flavors. This dish layers tender beans with rendered bacon fat, spicy chorizo, and whole chiles for a deep, rustic taste. The texture is elevated with crunchy tortilla squares and melted Queso Añejo, creating a perfect contrast between the soft beans and crisp toppings. It is an ideal side dish for family gatherings or a hearty weekend brunch. Simple to prepare yet deeply flavorful, this recipe brings authentic home-style cooking to your table without requiring complex techniques or hard-to-find ingredients.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 270.5
Description
Frijoles Puercos is a beloved comfort food from Michoacán, Mexico, featuring savory pinto beans simmered with rich, smoky flavors. This dish layers tender beans with rendered bacon fat, spicy chorizo, and whole chiles for a deep, rustic taste. The texture is elevated with crunchy tortilla squares and melted Queso Añejo, creating a perfect contrast between the soft beans and crisp toppings. It is an ideal side dish for family gatherings or a hearty weekend brunch. Simple to prepare yet deeply flavorful, this recipe brings authentic home-style cooking to your table without requiring complex techniques or hard-to-find ingredients.
Ingredients
  • 2 ounces Bacon, cut into small squares
  • 6 ounces Chorizo, skinned and crumbled
  • 1/3 cup Dried flour tortilla, cut into 1/2-inch squares
  • 1/4 pound Queso Añejo, Chihuahua, or Romano cheese, crumbled
  • 4 cups Frijoles de Olla (pinto beans)
  • 2 ounces Chicarrón (fried pork crackling), broken into small pieces
  • 4 whole Canned chiles largos or jalapeños en escabeche
Directions
  1. 1
    Place bacon squares in a small skillet over low heat.
  2. 2
    Fry gently until the fat renders out, being careful not to let the bacon brown too much.
  3. 3
    Remove bacon pieces with a slotted spoon and set aside.
  4. 4
    Add crumbled chorizo to the bacon fat in the skillet.
  5. 5
    Fry gently for about 5 minutes without browning the chorizo.
  6. 6
    Remove chorizo with a slotted spoon and set aside.
  7. 7
    In the same skillet fat, fry the tortilla squares until completely crisp.
  8. 8
    Drain tortilla squares on paper towels and set aside.
  9. 9
    Place Frijoles de Olla in a heavy, wide pan.
  10. 10
    Add the whole chiles, cooked bacon, and chorizo to the beans.
  11. 11
    Heat gently over low heat so the beans do not scorch on the bottom.
  12. 12
    When the beans just begin to bubble, add the cheese and chicarrón.
  13. 13
    As the cheese begins to melt, sprinkle the top of the beans with the crispy tortilla squares.
  14. 14
    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, ensure the tortilla squares are fried until fully crisp and drained well before serving.

If Queso Añejo is unavailable, Chihuahua cheese or a mild Monterey Jack can be used as a substitute.

Serve with extra lime wedges and fresh cilantro for added freshness.

This dish is best enjoyed immediately as the tortilla squares will soften if left sitting.

Keywords: beans, bacon, chorizo, mexican, michoacan, frijoles, pork, cheese, tortilla, side dish, comfort food, crunchy, spicy, traditional, homestyle, flour tortilla, queso anejo, chicarron, jalapeno, breakfast
Read it online: https://www.chefs-mate.com/recipe/frijoles-puercos-michoacan/