📝 About This Recipe
A crown jewel of Northwestern Mexican cuisine, these Frijoles Puercos are a decadent, velvety explosion of flavor originating from the state of Sinaloa. Unlike standard refried beans, this version is enriched with smoky chorizo, savory pork lard, and melted Chihuahua cheese, all brightened by the tangy kick of pickled jalapeños. It is the quintessential party side dish, traditionally served at weddings and quinceañeras, offering a rich, umami-packed experience that is impossible to stop eating.
🥗 Ingredients
The Bean Base
- 4 cups Pinto beans (cooked, with 1 cup of their cooking liquid)
- 1/2 cup Pork lard (rendered, high quality for authentic flavor)
The Savory Infusion
- 250 grams Mexican Chorizo (casing removed, high-quality pork chorizo)
- 150 grams Bacon (finely chopped)
- 1/2 piece White onion (finely diced)
- 3 pieces Garlic cloves (minced)
The Creamy Finish
- 300 grams Chihuahua Cheese (shredded; can substitute with Monterey Jack or Muenster)
- 1/2 cup Pickled Jalapeños (diced, plus 3 tablespoons of the pickling brine)
- 3-4 tablespoons Salsa Huichol or Valentina (to taste for a spicy kick)
- to taste Salt (be careful as chorizo and cheese are salty)
For Garnish
- 1 bag Totopos (thick corn tortilla chips)
- 2 tablespoons Cotija cheese (crumbled for the top)
👨🍳 Instructions
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1
Place the cooked pinto beans and 1 cup of their cooking liquid into a blender. Process until completely smooth and velvety. Set aside.
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2
In a large, heavy-bottomed pot or a deep skillet (traditionally a clay pot is used), melt the pork lard over medium heat until it begins to shimmer.
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3
Add the chopped bacon to the hot lard. Fry for 5-7 minutes until the bacon is golden and crispy, releasing its fat.
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4
Add the Mexican chorizo to the pot. Use a wooden spoon to break it apart into small crumbles. Cook for 8-10 minutes until the chorizo is fully cooked and the fat has turned a vibrant red.
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5
Stir in the finely diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
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6
Carefully pour the blended bean purée into the pot with the meats. Be cautious as the fat may splatter when it hits the moisture of the beans.
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7
Reduce the heat to medium-low. Use a long-handled spoon to stir constantly. This is the most important part: the beans must be stirred frequently to prevent sticking or burning at the bottom.
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8
Cook the beans for about 15-20 minutes. You will notice the texture thickening and the flavors melding together beautifully.
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9
Stir in the salsa Huichol (or Valentina) and the pickled jalapeño brine. This adds the signature vinegary brightness that cuts through the richness of the fats.
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10
Add the shredded Chihuahua cheese in three batches. Stir continuously after each addition until the cheese is completely melted and you see long, gooey strings when you lift the spoon.
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11
Fold in the diced pickled jalapeños. Taste the beans and adjust the salt only if necessary, as the ingredients are already quite savory.
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12
Continue cooking for another 5 minutes until the beans reach a thick, spreadable consistency that holds its shape slightly on a spoon.
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13
Remove from heat and transfer to a large serving bowl. Garnish with a sprinkle of Cotija cheese and serve immediately while hot and stretchy.
💡 Chef's Tips
For the most authentic flavor, do not substitute the pork lard with vegetable oil; the lard provides the characteristic silky mouthfeel and depth. If the beans become too thick during cooking, add a splash more of the bean cooking liquid or a little warm water to loosen them up. Constant stirring is key—Sinaloan grandmothers say the secret is in the 'meneo' (the stirring motion) to ensure the fats emulsify perfectly into the beans. If you can't find Chihuahua cheese, use a mix of Monterey Jack and a little bit of sharp white cheddar for a similar melt and flavor profile.
🍽️ Serving Suggestions
Serve as a side dish alongside Grilled Carne Asada or Sinaloa-style Roast Chicken. Use as a decadent dip for thick, homemade corn tortilla chips (totopos) at your next gathering. These beans are incredible as a filling for 'Burritos de Machaca' or served with a side of Mexican rice. Pair with a cold Pacifico beer or a refreshing Hibiscus (Jamaica) iced tea to balance the richness.