Frijoles Charros de Fin de Semana
Frijoles Charros de Fin de Semana·(free-HOH-les CHAH-rros)
Fin de Semana: Weekend Parrilladas and Sunday Suppers
If you grew up going to summer carnes asadas, you know the grilled steak is just an excuse to stand around the massive pot bubbling at the edge of the fire. Born in the arid ranchlands of Northern Mexico, real cowboy beans are a deeply savory, smoky stew built entirely on the back of rendered pork fat. The grandmother's secret that separates a watery imitation from the authentic borderlands soul is simple: fry your aromatics directly in the neon-red grease of the chorizo, embrace the humble hot dog, and hit the pot with a splash of jalapeño brine right at the end.
Before you start
Take the weekend route and cook dry beans from scratch if you have the time.
Place 1 lb of dry pinto beans, half a white onion, and 2 garlic cloves in a heavy pot with 8 cups of water. Simmer for 1.5 to 2 hours until tender, adding 1 tbsp kosher salt at the end. Do not drain, and use this entire pot in place of the canned beans and chicken broth.
Ingredients
- canned pinto beans46 1/2 oz
- thick-cut bacon1/2 lb
- raw Mexican pork chorizo1/2 lb
- standard hot dog4 med
- cooked ham1 cup
- white onion1/2 med
- jalapeño pepper2 med
- garlic3 large clove
- Roma tomato3 med
- low-sodium chicken broth2 cup
- ground cumin1/2 tsp
- dried Mexican oregano1/2 tsp
- fresh cilantro1/2 cup
- pickled jalapeño brine2 tbsp
Method
- 01
Render the bacon fat slowly over medium heat.
Place the chopped bacon in a large heavy pot or Dutch oven. Cook for 8 to 10 minutes until the fat renders out and the bacon crisps, leaving the precious fat in the pot.
- 02
Bloom the chorizo in the rendered bacon fat.
Push the crispy bacon to the edges, add the raw chorizo to the center, and break it apart with a wooden spoon. Fry for about 5 minutes until cooked through and releasing its vibrant red oils.
- 03
Brown the preserved meats.
Add the sliced hot dogs and cubed ham. Stir everything together and cook for 3 to 4 minutes just until they brown slightly on the edges and absorb the seasoned fats.
- 04
Build the sofrito directly in the meat grease.
Add the diced onion and fresh jalapeños, sautéing for 4 to 5 minutes until soft and stained red by the chorizo. Stir in the minced garlic and cook for one more minute until fragrant.
- 05
Deglaze the pot with the diced tomatoes and spices.
Stir in the Roma tomatoes, cumin, and Mexican oregano. Cook for about 5 minutes as the natural juices release, scraping up any browned bits on the bottom until it forms a thick, jammy paste.
- 06
Marry the beans with the meat and simmer.
Pour the undrained cans of beans and the chicken broth into the pot. Bring to a gentle boil, reduce the heat to low, and simmer uncovered for 15 to 20 minutes so the starches slightly thicken the broth.
- 07
Finish with the grandmother's secret acidic punch.
Turn off the heat, then stir in the fresh cilantro and the pickling liquid from a can of jalapeños. This cuts the heavy richness of the pork fat and elevates the stew to true borderlands authenticity.
Notes
Make them drunken beans.
To make Frijoles Borrachos, substitute one cup of the chicken broth with a light Mexican lager like Modelo or Tecate when you add the liquids.
Let the leftovers rest.
These beans are famously better the next day as the flavors deepen and the broth thickens in the fridge. Reheat with a splash of water or broth to loosen them back into a soup.
Embrace the hot dog.
Do not assume hot dogs are a bastardized Tex-Mex addition; sliced salchichas are completely canonical in modern Northern Mexican homes.
From Cook Tex-Mex.