Frijoles Puercos
Frijoles Puercos is a creamy and flavorful dip made with pinto beans, chorizo, and cheese, perfect for sharing.
Equipment
- blender
- large skillet
Ingredients
Beans and Meat
- 2 cups Cooked Pinto Beans Feel free to substitute with refried or canned beans if pressed for time.
- 1 piece Chipotle Pepper in Adobo Sauce Reduces spicy kick if less is used.
- 1 teaspoon Salt Adjust according to taste.
- 2 tablespoons Lard (or Olive Oil) Olive oil is a lighter alternative.
- 8 ounces Pork Chorizo Consider using homemade chorizo for a leaner option.
- 1 cup Diced Onion Cook until it turns translucent.
- 2 cups Monterey Jack Cheese Feel free to swap with mozzarella or Oaxaca.
- ½ cup Bean Broth Optional, to adjust consistency.
Instructions
Preparation Steps
- In a blender, combine the cooked pinto beans, chipotle pepper, and salt. Blend until smooth, adding bean broth gradually for a creamier consistency if needed.
- In a large skillet, heat lard or olive oil over medium heat. This will create a rich base for your dip.
- Add the pork chorizo to the skillet, cooking for about 5 minutes until golden brown. Make sure to drain any excess fat for a lighter dip.
- Stir in the diced onion, cooking until it turns translucent, which should take about 1 minute.
- Pour in the blended bean mixture and add in the Monterey Jack cheese. Stir together until fully combined.
- Lower the heat and cook for an additional 2 minutes, allowing the cheese to melt completely.
Nutrition
Serving: 1cupCalories: 320kcalCarbohydrates: 35gProtein: 14gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 8gSugar: 2gVitamin A: 15IUVitamin C: 3mgCalcium: 250mgIron: 2mg
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