A Pati Jinich Recipe
Chihuahua-Style Charro Beans
6 servings
Frijoles Charros estilo Chihuahua
Ingredients
- 1 pound dried pinto beans, or 3 15oz. cans pinto beans
- 3½ quarts (14 cups) water, if using dried beans
- 1 white onion, half left whole (if using dried beans), half finely chopped
- 2 teaspoons kosher or coarse sea salt
- ½ pound (about 5 to 6 slices) thick-cut, wood-smoked bacon, chopped
- ½ pound Mexican chorizo, casings removed and chopped
- ¼ pound turkey hot dogs, halved and sliced
- ¼ pound thick-sliced deli ham, diced
- 4 to 6 whole pickled jalapeños
- ½ cup brine from pickled jalapeños
- 2 ounces chicharrones or pork rinds, broken into bite-sized pieces
- Warm corn or flour tortillas
To Prepare
- Rinse the dried beans and put them in a large pot, cover with the water, and add the white onion half. Bring to a rolling boil, reduce the heat to medium, and partially cover with a lid so steam can escape. Simmer until the beans are completely tender, 1 hour to 1 hour and 15 minutes, depending on the size and age of the beans. Stir in the salt and fish out the onion and discard. If using canned beans, skip this step.
- In a large casserole or pot, set over medium-high heat, cook the bacon and chorizo for 4-5 minutes, until they start releasing their fat and have begun to brown. Add the hot dogs and ham, stir, and continue cooking for another 3-4 minutes; they should be coated in the fat and gain some color. Incorporate the chopped onion, stir, and cook until softened, for about 3-4 minutes.
- Incorporate all of the beans with their broth (if using canned, add water or broth as needed to make the dish soupy). Bring to a simmer, add the jalapeños and their brine, and continue cooking for 3-4 minutes more. Lastly, add the broken chicharrón pieces, stir and serve with warm corn or flour tortillas.
