Mexican Frijoles Charros
Brothy northern-Mexican beans with bacon, chorizo and chile. Ranch and cookout food. The trick: render the bacon first to build layers of flavor.
80 min
Mexicana
6 servings
The story behind
The name says it plainly: these beans carry the surname of the charro, the horseman of northern Mexico, and they began as ranch food meant to feed people who spent their days in the saddle. They come from the cattle country of states like Nuevo León, Jalisco and Zacatecas, where stockraising and open-range life shaped a generous, protein-heavy cooking. Unlike refried beans, frijoles charros stay brothy, served in their own liquor almost like a soup that accompanies grilled meats and outdoor gatherings. The flavor is built in layers over a base of pinto-style beans: the bacon is rendered first so it gives up its fat, and in that fat the chorizo, ham and chiles are cooked. The order matters — the bacon fat is the vehicle that carries and concentrates the smoky flavors before the cooked beans and their broth go in. Jalapeño or serrano brings fresh heat, while onion and tomato lend body. This is party food, the pot set in the middle of the table for everyone to ladle their own. Eat it piping hot, the steam thick with bacon and chile, a scatter of cilantro on top.
Instructions
-
1Fry the bacon and chorizo in a large pot until they release their fat and turn golden brown.
-
2Add the ham, onion, and chili peppers; sauté until the onion is translucent.
-
3Stir in the chopped tomatoes and cook until they release their juices.
-
4Pour in the cooked beans along with their broth and simmer on low heat to let the flavors meld.
-
5Serve in a rustic bowl and garnish with fresh cilantro for a clean and professional presentation.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account