Chihuahua-Style Pork Beans Recipe │Frijoles Puercos 

ESPAÑOL When I think of frijoles puercos (pork beans), I’m transported to an afternoon in the mountains of Chihuahua at La Sierra Tarahumara, surrounded by family, laughter, and the comforting aroma of home-cooked food.

This recipe holds a special place in my heart as it brings back those cherished memories. It’s perfect as a side dish for grilled meats, with freshly made tortillas for burritos; it works fantastic to fill up tamales or enjoy them on its own.

If you’re unsure how to make your cooked beans flavorful, don’t worry. Here’s a simple and quick Frijoles de Olla recipe with tips to make your beans deliciously savory.

Main Ingredients:

• 5 cups cooked pinto beans (de la olla or canned), with their bean broth
• 6 guajillo chilies, deseeded and deveined
• 2 garlic cloves
• 1 strip of pork chorizo (or Mexican chorizo). If you want a low-fat version, you can find chorizo de Pollo from the V&V Supremo brand; it has a delicious and authentic flavor without the extra fat.
• 1 tsp oregano
• 1/2 tsp salt
• 1 cup cooking liquid (from the beans)
• 1/2 tablespoon pork lard
• 1/2 cup shredded queso Chihuahua, Monterey Jack, or Oaxaca cheese

Preparation Steps:

1. Toast and Soften Chilies:
   Heat a large skillet over medium-high heat (fuego medio). Toast the guajillo chilies until aromatic, then rehydrate them in hot water until softened (around 8 minutes submerged)

1. Make the Guajillo Sauce:
   In a food processor or blender, blend the softened chilies, garlic, oregano, and salt with 1/2 cup of the chili water until smooth—strain for a silky texture.

1. Cook the Chorizo and Beans:
   In a Dutch oven or large skillet, melt the pork lard over medium heat. Add the chorizo, breaking it into small pieces, and cook until it becomes fully cooked chorizo. 

1. Add Beans and Sauce:
   Pour in the pinto beans with their bean liquid or cooking liquid along with the guajillo sauce and stir until the beans thicken and take on a vibrant orange color; mash them. I use a hand blender and do it straight in the pan.

1. Incorporate Cheese:
   Lower the heat (low heat) and fold in the shredded queso Chihuahua, Oaxaca cheese, or Monterey Jack. Stir until melted and creamy.

Serving Suggestions:

These frijoles puercos pair perfectly with freshly made tortillas de maíz, crisp bolillo rolls, or warm flour tortillas. These refried beans are perfect for filling tamales!

Serve as a hearty side dish with Mexican style Arroz Rojo, arroz blanco, frijoles charros, or alongside grilled meats like carne asada. For a fun twist, use them as a bean dip with homemade tortilla chips or corn tortilla chips.

Storage Tips:

Store leftovers in an airtight container in the refrigerator for up to five days. Reheat in a skillet over low heat, adding a splash of bean broth to maintain the creamy texture.

Variations:

• Vegan Version: Swap pork chorizo for a plant-based alternative and use vegetable lard instead of pork lard.
• Cheese Options: Experiment with cotija cheese, queso fresco, or mozzarella cheese for different flavor profiles.
• Spicy Kick: Add chipotle peppers or serrano chiles for extra heat.

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A Northern Mexican Classic:

This recipe is deeply rooted in the northern states of Mexico, particularly in Chihuahua and the state of Sinaloa. It reflects the traditional flavors of frijoles refritos and frijoles de la olla enjoyed in different states across Mexico. Whether for special occasions or everyday meals, these beans bring authentic Mexican recipes to life. Just as we ate, the m in m very loved state of Chihuahua.