If you're looking to elevate your next meal with a dish that packs a punch of flavor, look no further than "Frijoles Borrachos con Chicharrón de Javier." This traditional Mexican recipe combines hearty pinto beans with the irresistible crunch of chicharrón, creating a comforting and satisfying dish that will leave your taste buds dancing. With just a little preparation, you can whip up this delightful recipe in under two hours, making it perfect for family gatherings or cozy nights in. Get ready to impress your friends and family with a dish that not only warms the heart but also tells a story of rich culinary heritage!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups pinto beans
- 4 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, chopped
- 1 teaspoon cumin
- 1 cup chicharrón, crumbled
- Salt to taste
Instructions
- Begin by rinsing the pinto beans under cold water to remove any dirt or debris. Place the rinsed beans in a large pot and add 4 cups of water. Allow the beans to soak for at least 2 hours, or overnight for best results.
- After soaking, drain the beans and return them to the pot. Add fresh water to cover the beans by about an inch. Bring the water to a boil over medium-high heat, then reduce the heat to low and let the beans simmer for about 45 minutes to 1 hour, or until they are tender. Stir occasionally and add more water if necessary to keep the beans submerged.
- While the beans are cooking, prepare the other ingredients. In a skillet over medium heat, add a small amount of oil and sauté the chopped onion until it becomes translucent, about 5 minutes. Then, add the minced garlic and chopped jalapeño, cooking for an additional 2-3 minutes until fragrant.
- Once the beans are tender, add the sautéed onion, garlic, and jalapeño mixture to the pot of beans. Stir in the cumin and season with salt to taste. Allow the mixture to simmer together for another 10-15 minutes to let the flavors meld.
- In the last few minutes of cooking, gently fold in the crumbled chicharrón. This will add a delightful crunch and flavor to the dish. If the beans seem too thick, you can add a little more water to reach your desired consistency.
- Once everything is well combined and heated through, remove the pot from heat. Let the Frijoles Borrachos sit for a few minutes before serving. This dish is best enjoyed warm.
- Serve the Frijoles Borrachos con Chicharrón in bowls, garnished with fresh cilantro or sliced jalapeños if desired. Enjoy with warm tortillas or as a side dish to your favorite Mexican meal.
Tips
- Soak the Beans: For the best texture and flavor, soak your pinto beans overnight. This will not only reduce cooking time but also help the beans cook more evenly.
- Adjust the Heat: If you prefer a milder flavor, you can remove the seeds from the jalapeño before chopping. For those who like it spicy, consider adding an extra jalapeño or even some diced serrano peppers.
- Enhance the Flavor: Don’t be shy with the seasoning! Taste your beans as they cook, and feel free to adjust the salt and cumin to suit your palate. A splash of lime juice at the end can also brighten up the dish.
- Chicharrón Crunch: For the best texture, add the crumbled chicharrón just a few minutes before serving. This will keep it crispy and provide a delightful contrast to the tender beans.
- Serving Suggestions: Serve your Frijoles Borrachos with warm tortillas, fresh cilantro, or sliced jalapeños for an extra kick. This dish pairs wonderfully with grilled meats or as a hearty side to your favorite Mexican entrees.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 18g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 25mg
