Frijoles Puercos (Mexican "Dirty" Beans)

🛒 Ingredients

• Cooked Pinto Beans 500 g · 600 kcal
• Mexican Chorizo 150 g · 675 kcal
• Bacon 100 g · 500 kcal
• Onion 100 g · 40 kcal
• Garlic 15 g · 23 kcal
• Serrano Pepper 10 g · 3 kcal
• Roma Tomatoes 150 g · 27 kcal
• Lard 20 g · 180 kcal
• Chicken Broth 250 g · 10 kcal
• Cotija Cheese, shredded 100 g · 350 kcal

👨‍🍳 Instructions

1. In a large skillet, cook the chorizo and bacon over medium heat until crispy; remove the meats with a slotted spoon and set aside, reserving about 2 tablespoons of fat in the skillet.
2. Add the onion, garlic, serrano pepper, and Roma tomatoes to the reserved fat in the skillet; sauté for 5-7 minutes until softened and fragrant.
3. Add the cooked pinto beans and chicken broth to the skillet; bring to a simmer, then mash about half of the beans using a potato masher or fork for a creamy texture.
4. Stir in the reserved chorizo and bacon, ensuring everything is well combined; continue to simmer for 10-15 minutes, stirring occasionally, until the beans have thickened to your desired consistency.
5. Serve the Frijoles Puercos hot, garnished with shredded Cotija cheese and a sprinkle of fresh cilantro, if desired.