Frijoles Puercos, Michoacan
Yield
6 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
bacon
cut into small squares |
|
| 6 | ounces |
chorizo sausage
skinned, crumbled |
|
| ⅓ | cup |
flour tortillas
squares |
*
|
| 4 | cups |
frijoles de olla
prepared beans |
* |
| 4 | each |
hot chili peppers
canned |
*
|
| ¼ | pound |
queso anejo
Mexican style cheese |
* |
| 2 | ounces |
chicarron
broken into small pieces |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
bacon
cut into small squares |
|
| 173.4 | ml/g |
chorizo sausage
skinned, crumbled |
|
| 79 | ml |
flour tortillas
squares |
*
|
| 946 | ml |
frijoles de olla
prepared beans |
* |
| 4 | each |
hot chili peppers
canned |
*
|
| 113.4 | g |
queso anejo
Mexican style cheese |
* |
| 57.8 | ml/g |
chicarron
broken into small pieces |
* |
Directions
Fry bacon in small skillet over low heat so fat renders out.
Do not let bacon brown too much.
Remove bacon pieces with slotted spoon.
Set aside.
Add crumbled chorizo to bacon fat. Fry gently without browning about 5 minutes.
Remove chorizo with slotted spoon. Set aside.
In same fat, fry tortilla squares until completely crisp.
Drain on paper towels.
Put Frijoles de Olla in heavy, wide pan and add whole chiles, bacon and chorizo.
Heat through gently so beans do not scorch on bottom.
When beans just begin to bubble, add cheese and chicarron.
As cheese just begins to melt, sprinkle top of beans with tortilla squares.
Serve immediately, before squares become soft.
