Description
Creamy Frijoles Puercos is a bold and spicy Mexican bean dip featuring creamy pinto beans blended with smoky chipotle chiles, rendered pork chorizo, crispy bacon, melted Pepper Jack cheese, and tangy pickled jalapeños. This rich and hearty dip serves as a perfect appetizer or flavorful side dish that brings authentic Mexican flavors to your table.
Ingredients
Scale
Beans and Peppers
- 4 cups cooked pinto beans with liquid (equivalent to 2 – 15 oz cans)
- 2 chipotle chiles with adobo sauce
Meats
- 1 lb pork chorizo
- 4 slices bacon, diced
Dairy and Toppings
- 8 oz shredded Pepper Jack, Queso Oaxaca, or Chihuahua cheese
- ¼ cup pickled jalapeños, diced
Instructions
- Render Bacon: In a large skillet over medium heat, add the diced bacon and cook, stirring occasionally, until it becomes almost crisp, releasing its fat.
- Cook Chorizo: Add the pork chorizo to the skillet with the bacon fat. Break it up using the back of a spoon and cook until the chorizo is nearly crispy and fully cooked through.
- Puree Beans: Using a blender or immersion blender, blend the cooked pinto beans together with the chipotle peppers until smooth and creamy, creating a smoky, spicy bean mixture.
- Combine Beans and Meat: Pour the pureed bean mixture into the skillet with the cooked bacon and chorizo. Stir thoroughly to combine all ingredients evenly.
- Add Cheese and Jalapeños: Stir in the shredded cheese and diced pickled jalapeños. Reduce heat to low and let the mixture simmer gently for about five minutes, allowing the cheese to melt and flavors to meld.
- Serve: Serve the creamy frijoles puercos hot with tortilla chips as a dip or as a side dish alongside your favorite main course.
Notes
- You can adjust the number of chipotle peppers to control the spiciness level.
- For a smoother dip, strain excess bean liquid before blending.
- Use a mix of cheeses for varied flavor and texture.
- This dip can be made ahead and reheated gently before serving.
- Serve with fresh tortilla chips or vegetable sticks for dipping.