Frijoles Charros con Brisket
(free-HOH-less CHAH-rohs)
Domingo BBQ & Recalentado: Weekend Smoke on a Weeknight Timeline
These frijoles charros are not a pristine weekend barbecue project. It's Tuesday at six p.m., the Tupperware of cold brisket is sitting on the counter, and the secret lies in the recalentado—the beautiful art of the reheat—using Sunday's leftover brisket and its peppery bark to fortify a deeply savory broth. And whatever you do, keep the hot dogs; as the broth simmers with canned pinto beans in a heavy Dutch oven, that cheap, salty snap of a sliced salchicha means the weekend's heavy lifting becomes tonight's dinner.
Before you start
Ensure your Mexican chorizo is raw and removed from any plastic casing.
Do not confuse this with Spanish chorizo, which is hard and cured; the raw Mexican variety is essential to render the highly spiced red cooking fat.
Ingredients
- pinto beans3 15-oz can
- low-sodium chicken broth3 cup
- thick-cut smoked bacon4 slice
- raw Mexican chorizo1/2 lb
- all-beef hot dogs2 large
- leftover smoked brisket1 1/2 cup
- white onion1/2 large
- garlic2 med clove
- Roma tomatoes2 med
- jalapeño peppers2 med
- chipotle pepper in adobo1 med
- adobo sauce1 tbsp
- ground cumin1/2 tsp
- Mexican oregano1/2 tsp
- fresh cilantro1 handful
- kosher saltto taste
- black pepperto taste
Method
- 01
Render the diced bacon in a large Dutch oven over medium heat until crispy and the fat has released.
This takes about 6 to 8 minutes; do not drain this fat, as it is the liquid gold that forms the base of the stew. Add the Mexican chorizo, breaking it apart with a wooden spoon, and cook for another 5 minutes until the fat in the pan turns a deep, vibrant red.
- 02
Stir in the sliced hot dogs and the chopped smoked brisket.
Sauté for 2 to 3 minutes to warm the meat through and let the heavy smoke and black pepper from the brisket bark seep into the spicy pork fat.
- 03
Add the diced white onion and jalapeño to the meat mixture and sauté until softened.
After about 4 minutes, stir in the minced garlic, diced Roma tomatoes, minced chipotle pepper, adobo sauce, cumin, and Mexican oregano. Cook for another 3 minutes until the acid from the tomatoes naturally deglazes the bottom of the pot, creating a rich, jammy paste.
- 04
Stir in the rinsed pinto beans and chicken broth, bringing the mixture to a gentle boil.
Immediately reduce the heat to medium-low, partially cover, and simmer for 20 to 25 minutes. The starches from the beans will release, thickening the broth, while the brisket fat melts into a luxurious, velvety texture.
- 05
Remove the pot from the heat and stir in the fresh cilantro.
Taste the broth before seasoning; the cured meats and brisket already contain plenty of salt, but add a pinch of kosher salt and a crack of black pepper if necessary before serving.
Notes
If you have the time, nothing beats cooking dried pinto beans from scratch.
Soak one pound of dried pinto beans overnight, rinse them, and simmer in a pot with water, half an onion, and a garlic clove for up to two hours until tender. Do not drain the cooking liquid; use it in place of the chicken broth for an incredibly traditional, earthy flavor.
For a thicker, barbecue-style side dish, mash a ladle-full of beans against the side of the pot.
Do this with a wooden spoon during the final 10 minutes of simmering to release more starches and thicken the liquid dramatically.
From Cook Tex-Mex.