Frijoles con Chorizo
April 28, 2023
Categories: Side Dishes, Beans, Beef Sausage Mexican, more
"Mexican pinto beans with a bit of a kick."
- Serving Size: 1 (157.4 g)
- Calories 371.8
- Total Fat - 29.1 g
- Saturated Fat - 10.9 g
- Cholesterol - 66.5 mg
- Sodium - 938.3 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 1.8 g
- Sugars - 2.2 g
- Protein - 19.9 g
- Calcium - 38.3 mg
- Iron - 2 mg
- Vitamin C - 11 mg
- Thiamin - 0.5 mg
Step by Step Method
In a large skillet, cook the chorizo until fully cooked, about 5 minutes. Reserve about 2 tablespoons of chorizo oil in the skillet. Remove the rest of the oil.
Using a slotted spoon, add the cooked pinto beans to the skillet. Add about 3/4 cup of the cooking liquid.
Using a potato masher, mash the beans to the texture you like. Add more liquid, if necessary. Don't overcook, as it will dry out. You want a creamy texture.
Serve on tostadas or as a creamy side, with a dollop of Mexican crema or sour cream and some salsa.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to buy Mexican Chorizo, as other varieties may not have the same flavor.
- Be sure to reserve some of the bean liquid when cooking the pinto beans, as it will help to create a creamy texture.
- Replace the Mexican Chorizo with Italian Sausage: This substitution will give the dish a milder flavor, making it more suitable for those who don't like spicy food.
- Replace the Pinto Beans with Black Beans: This substitution will give the dish a deeper, richer flavor, while still providing the same creamy texture.
Frijoles con Rajas In a large skillet, cook the chorizo until fully cooked, about 5 minutes. Reserve about 2 tablespoons of chorizo oil in the skillet. Remove the rest of the oil. Add the cooked pinto beans and 2 cups of sliced poblano peppers. Add about 3/4 cup of the cooking liquid. Using a potato masher, mash the beans to the texture you like. Add more liquid, if necessary. Don't overcook, as it will dry out. You want a creamy texture. Serve on tostadas or as a creamy side, with a dollop of Mexican crema or sour cream and some salsa.
Mexican Street Corn: A classic Mexican street food, Mexican Street Corn is a delicious side dish that pairs perfectly with Frijoles con Chorizo. The sweet and spicy flavors of the corn are a great contrast to the creamy and savory beans. It's sure to be a hit at your next meal!
Taco Salad: Taco Salad is a great accompaniment to Mexican Street Corn. This classic Mexican dish is a delicious mix of lettuce, tomatoes, cheese, beans, and your favorite taco toppings. It's a perfect way to round out the meal, adding a cool and refreshing element to the spicy and savory flavors of the corn and Frijoles con Chorizo.
Q: What type of chorizo should I use?
A: Mexican chorizo is best for this recipe. It is a spicy sausage made with pork, chiles and spices. It is usually sold in bulk, without casings.
Q: Can I use ground beef instead of chorizo?
A: Yes, you can substitute ground beef for the chorizo in this recipe. However, the flavor will be different and the dish may not be as spicy.
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Frijoles con Chorizo is a popular dish in Mexico and is often served during celebrations such as birthdays, weddings and baptisms. It was also a favorite of Mexican-American singer Selena Quintanilla and was served at her funeral.
The recipe for Frijoles con Chorizo is believed to date back to the 16th century when the Aztecs and Mayans first started to cook chorizo with beans. This combination of ingredients has become an iconic dish in Mexican cuisine.