Sunday, February 7, 2016

Frijoles Charros

Here is a Mexican dish that is often served at new years eve parties in Mexico. I often make this dish in Canada for new years eve gatherings as well. This is a good recipe for a big crowd that everyone will love. It is full of flavor and deliciousness! You can adjust your spice level with the amount of jalapeños and chile powder. 

Now for the history lesson...

Charro is a type of Mexican cowboy that is known for wearing the traditional attire seen below. They participate in Mexico's national sport called Charreadas, which is a type of rodeo. Check out the link here for more information.

Alejandro Fernandez

Frijoles Charros


16 oz bag of dried pinto beans (washed and soaked overnight in water)
1 lb fresh ground pork & beef mixed
1/2 lb fresh or semi-dry chorizo
1 medium onion
5 cloves garlic, minced
3 roma tomatoes, pureed
3 jalapeños, minced (remove ribs and seeds to reduce heat), optional
1/4 c. chopped cilantro, optional
1 tablespoon of cumin
1 tablespoon of chile powder (mild, medium or hot)


In a crockpot, add pre-soaked beans, cumin, chile powder and fill with 8-10 cups water. Cook beans on high heat, covered for 3-4 hours or until tender.  If water evaporates too much you may need to add more. 

While beans are cooking, over medium heat, cook the chorizo, ground pork/beef until done.  Add onion, garlic and cook until onion is translucent. Add tomato puree and jalapeños and cook for and additional 3 minutes.

Add the cooked beans to the meat and tomato mixture and stir. Cook an additional 30 minutes to fully develop the flavors. Stir in cilantro just before serving and a hot pickled pepper for extra heat and flavor.

Mmmm delicioso!  I mean the frijoles charros of course! J

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