How To Make Frijoles Charros (Mexican Charro Beans)
Hello my friends!!
Are you a fan of discovering new recipes?
If you are one of these people, I would like to congratulate you first on your creativity, then let’s all find out this Mexican dish in which the beans are the most delicious.
The Frijoles Charros (Mexican Charro Beans), a traditional Mexican dish, it is named after the traditional Mexican cowboy horsemen, the charros, is a great side dish to make if you’ve left some beans behind.
You won’t need complicated ingredients, they’re affordable, all you need is dried pinto beans, chicken broth, you can use homemade one or buy it from the store as desired and available at home; bacon cubes, fire roasted tomatoes, onions and garlic.
For spices and flavorings, you will need bay leaves, sprigs of epazote, cilantro leaves and soft stems; what a great addition, and of course you’ll need the serrano peppers or you can substitute them with jalapeno peppers if it is not available to you. I really can’t make this Mexican recipe without jalapeno peppers!!
And if you are thinking what to serve with Frijoles Charros, I suggest marinated Jalapenos, Fresque Queso, Serrano pepper slices, or corn tortillas, and you can add also ham as well to the recipe.
Let’s see how to make this amazing Mexican recipe:
Ingredients:
1 lb. (450 g) of dried pinto beans.
The kosher salt.
Six cups (1.4 L) of homemade (or store-bought low-sodium chicken broth).
Two of bay leaves.
Two of sprigs epazote (optional).
340g of diced bacon (for about 12 ounces).
One medium diced onion, white or yellow 8 ounces (225g).
Two of minced serrano peppers or one of jalapeno pepper, if you prefer a less heat, remove the seeds and ribs).
Three of medium minced cloves garlic (12g) about one tbsp.
Two (14 oz. 400g) of can diced fire-roasted tomatoes.
Fresh cilantro leaves and fine stems: a large handful chopped.
Instructions:
Step1
To begin, in a large bowl put beans and fill with enough cold water and to cover by a minimum of four inches coverage, then add two tbsp. of kosher salt (for about 18g) with stirring until melt.
Step 2
After that, soak from 8 to 12 hours, and strain it and rinse it, then, soak the pinto beans in water in white bowl.
Step 3
Add the beans in a large Dutch oven, with broth, bay leaves, two tsp. (for about 6 g) of kosher salt, and epazote (optional) and over a high heat, bring to a boil then reduce to a simmer, and cover, with cooking until beans are softened, for about 45 minutes.
Step 5
Over medium-high heat, heat bacon in a 12-inch stainless steel or cast-iron skillet, keep cooking with stirring continuously until fat is skimmed off and bacon starts to brown around edges, for about 5 minutes.
Step 6
Next, add the onion with chiles and cook, with stirring until it softens and start to become brown, for about 4 minutes, after that, add the garlic and continue to cook while stirring, until it becomes fragrant, for about a 30 seconds.
Let cool slightly before serving, you can serve it as a main dish garnished with chopped cilantro and with warm corn tortillas on the side whatever you like, and enjoy it!!!
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