C-Urchin
Nomad
Posts: 234
Registered: 12-17-2008
Location: La Paz
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Taqueria "El Chino" frijoles charro, recipe needed
I got addicted to Taqueria "El Chino" frijoles charro.
(Navarro y Dominguez only open at night)
The condition is serious. Does anyone have a recipe?
Honest, it's the best beans I have ever had anywhere. The beans are whole and it is kind of like a soup. They serve it in a bowl.
I know they start with some chorizo, bacon and pork leftovers. Pinto beans I assume?
Water, onions, chile?
Add some of their pudding like tongue meat in there and it's a meal for 25 pesos!
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Bajahowodd
Elite Nomad
Posts: 9274
Registered: 12-15-2008
Location: Disneyland Adjacent and anywhere in Baja
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I seriously think you need to provide a little bit more info before anyone is able to comment with clarity.
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noproblemo2
Super Nomad
Posts: 1088
Registered: 4-14-2006
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Here is one I have.
Ingredients:
•1 Kg Dried Pinto Beans
•250 g Pork Belly, 2 Smoked Ham Hocks, or 2 Smoked Pork Chops
•4 Cloves Garlic, Whole
•1 Large Onion, Chopped
•6 Serrano or Jalapeño Chile Peppers, finely sliced (”nacho” style)
•3 Roma Tomatoes, chopped
•1 Tomatillo, Chopped
•2 Tablespoons Chicken Broth Bouillon (like “Knorr Suiza”)
•6 Slices Bacon
•1/2 Cup Chorizo, casing removed and crumbled*
•250 g Ham, diced
•2 Tablespoons Cornstarch
•Salt to Taste
•1/2 Cup Cilantro, finely chopped
*Note: You can substitute hot Italian sausage for the Chorizo if you can’t get Chorizo in your area.
Directions:
Wash and soak beans in water overnight.
Drain beans, add fresh water, and bring to a boil in a large pot. Add the pork belly/smoked ham hocks/smoked pork chops and garlic. Reduce heat and
simmer one hour. Remove the garlic and mash/mince it, returning it to the beans, if using pork belly or pork chops, remove and cut into smaller pieces
and add back to the beans. Add onion, chile, pepper, tomatoes, tomatillo, and chicken bouillon and simmer another 1 1/2 to 2 hours until beans are
tender. Check at regular intervals to make sure there’s enough water.
Fry the bacon in a pan over medium heat. Add the chorizo and cook a few minutes, stirring frequently. Add the ham and cook a few more minutes.
Add the mixture to the beans when the beans are fully cooked. Add salt to taste. Dissolve the cornstarch in a little cold water, and then add to the
beans. Let simmer another 15 minutes to thicken a bit. When ready to serve, top with a little finely chopped cilantro.
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