Tuesday, June 16, 2009

Frijoles Puercos Estilo Jalisco



This one from Diana Kennedy was a winner, I'll post the recipe some other time. Essentially this was home made refried beans in bacon and chorizo fat with green olives and jalapeno es escabeche with queso rachero on top

1 Chorizo, about 3 ounces
6 strips of bacon
lard as necessary, probably not though
8 ounces pinto beans cooked as for frijoles de olla, which should yield 3.5 - 4 cups with the broth.
20 small pitted green olives
2 jalapeno chiles en escabeche
2 tablespoons grated queso ranchero

Skin and crumble the chorizo and bacon. Cook in a skillet over low heat, covered, until most of the fat has rendered out. Be careful not to burn. Remove and reserve the chorizo and bacon.

There should be about 1/3 cup of fat in the pan. Take out or make up to that amount with lard. Add the beans and broth and cook them over high heat mashing them as you would for frijoles refritos. If they start to dry out and stick to the pan, add a bit of lard.

When the beans have been mashed to a course texture, and are almost dry, ready to roll, add the bacon, and about 2/3 of the olives chiles and chorizo.

Roll the beans, then turn them onto a serving dish and top with the remaining olives, chiles, and chorizo.

Sprinkle with the cheese, and serve with tortilla chips, or whateva!

4 comments:

M@@C said...

in some places they add some chicharron is yomi yomi!!!

Bill Firkland said...

Whoa, interesting, I will have to give that a try next time.

Anonymous said...

I have tried them without the olives and with slides of hotdogs. They are yummie too!

Carlos M said...

They are missing sliced ham and chile chipotle.