📝 About This Recipe
Hailing from the sun-drenched state of Sonora, Mexico, Frijoles Maneados are the luxurious, sophisticated cousin of standard refried beans. This dish elevates humble pinto beans into a rich, velvety masterpiece by 'stirring' (manear) them with savory chorizo drippings, smoky chilies, and a generous amount of melting cheese. It is a celebratory side dish that perfectly balances creaminess with a subtle spicy kick, making it the soul of any authentic Northern Mexican feast.
🥗 Ingredients
The Bean Base
- 4 cups Pinto beans (cooked until tender, with 1 cup of their cooking liquid)
- 1/2 White onion (roughly chopped for blending)
- 2 pieces Garlic cloves (peeled)
The Flavor Foundation
- 1/2 cup Lard or Vegetable oil (pork lard is traditional for authentic flavor)
- 150 grams Mexican Chorizo (casing removed)
- 1/2 cup Salsa Casera or Tomato Sauce (mild red sauce)
- 2 tablespoons Chile Colorado or Guajillo paste (for color and depth)
- 2 tablespoons Pickled Jalapeño juice (from the jar for a tangy kick)
The Cheese and Finish
- 2 cups Queso Chihuahua or Monterrey Jack (shredded; must be a good melting cheese)
- 1/4 cup Queso Cotija (crumbled for garnish)
- 6-8 pieces Pickled Jalapeño slices (for garnish)
- to taste Salt (be careful as cheese and chorizo are salty)
👨🍳 Instructions
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1
Place the cooked pinto beans, their cooking liquid, chopped onion, and garlic cloves into a high-speed blender. Process until the mixture is completely smooth and resembles a thick puree.
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2
In a large, heavy-bottomed skillet or a traditional clay pot (cazuela), heat the lard or oil over medium heat until shimmering.
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3
Add the chorizo to the skillet. Use a wooden spoon to break it apart into small crumbles. Fry for 5-7 minutes until the fat has rendered and the chorizo is slightly crispy.
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4
Lower the heat slightly and stir in the Chile Colorado paste and the tomato sauce. Cook for 2 minutes, stirring constantly to prevent the chili from burning, which would make it bitter.
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5
Carefully pour the blended bean puree into the skillet. Be cautious as the mixture may splatter when it hits the hot fat.
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6
Stir the beans thoroughly to incorporate the chorizo fat and chili base. This is the 'manear' (stirring) process that gives the dish its name.
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7
Add the pickled jalapeño juice. This provides a necessary acidity that cuts through the richness of the lard and cheese.
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8
Cook the beans over medium-low heat for 15-20 minutes, stirring frequently. You want the beans to thicken and the flavors to concentrate. The beans are ready for the cheese when they start to pull away from the sides of the pan.
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9
Reduce heat to low. Gradually add the shredded Queso Chihuahua one handful at a time, stirring constantly in a circular motion until the cheese is completely melted and incorporated.
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10
Continue stirring until you see 'threads' of cheese stretching as you lift the spoon. This elastic texture is the hallmark of perfect Frijoles Maneados.
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11
Taste and adjust for salt. Remember that the cheese and chorizo provide significant saltiness already.
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12
Transfer the beans to a warm serving bowl. Garnish with crumbled Cotija cheese and a few slices of pickled jalapeño for a pop of color and heat.
💡 Chef's Tips
For the most authentic flavor, use homemade 'frijoles de la olla' (beans from the pot) rather than canned. Always use a high-quality melting cheese; if you can't find Chihuahua, a mix of Muenster and Monterrey Jack works beautifully. Don't skimp on the lard; it is essential for the silky mouthfeel and the traditional flavor profile of Northern Mexico. If the beans become too thick before you add the cheese, stir in a splash of warm water or more bean broth to loosen them up. Constant stirring is key—if you leave them unattended, the cheese can burn at the bottom of the pan.
🍽️ Serving Suggestions
Serve as a side dish to Carne Asada or grilled steaks to balance the smoky meat. Use as a decadent dip for crispy corn tortilla chips or thick flour tortillas. Pair with a cold Mexican lager or a glass of Horchata to contrast the richness. Accompany with a fresh Pico de Gallo to provide a bright, acidic crunch. Leftovers make incredible filling for breakfast burritos the next morning.