Frijoles Charros Norteños con Cueritos

Frijoles Charros Norteños con Cueritos is a rich and hearty bean stew hailing from the Northern regions of Mexico. Known for its robust flavors and satisfying texture, this traditional Mexican dish combines pinto beans, pork skin, sausage, and aromatic vegetables, making it a perfect companion for grilled meats or as a standalone dish. Experience the authentic taste of the Mexican north with this warming and flavorful recipe.

Ingredients

🫘 1 kg Pinto Beans, Visually recognizable brand - generic
💧 5 liters Water, 4 liters for bean cooking, additional as needed
🧅 1 Medium Onion, divided use: 1/2 for bean cooking, 1/2 for sofrito
🧄 1 Head Garlic, 1/2 head for bean cooking, 2 large cloves or 3 small for sofrito
🍃 2 Bay Leaves
🐖 500 g Cueritos, pork skin with fat, raw, cut into chunks
🌭 1 Spanish Chorizo, Brand not specified
🌭 2 Sausages, turkey or pork, Brand not specified
🥓 250 g Smoked Bacon, Brand not specified
🍅 4 Tomatoes, diced
🐔 2 Chicken Bouillon Cubes, Brand not specified
🌿 1/2 Bunch Cilantro, finely chopped
🌶️ 1/2 Small Can Pickled Jalapeños, Clemente Jacques Brand
🧂 Pink Himalayan Salt, to taste

Instructions

1- Prepare the Beans:

• Rinse 1 kg of pinto beans and soak overnight.
• Drain and transfer beans to a large stainless steel pot with 4 liters of fresh water.
• Add 1/2 onion, 2-3 cloves garlic from 1/2 head, and 2 bay leaves.
• Cook beans until half-soft (approximately 1 hour), then add 500g pork cueritos and cook for another hour.

2- Prepare the Sofrito (Stew Base):

• Remove casing from Spanish chorizo and slice into rounds.
• Slice 2 sausages into rounds and chop 250g smoked bacon into pieces.
• Finely chop remaining onion and mince 2 large garlic cloves.
• Dice 4 tomatoes.
• In a large frying pan, fry bacon until fat renders.
• Add chorizo, then sausages, and cook until browned.
• Add onion and garlic, sauté until fragrant.
• Stir in tomatoes, cooking until soft and forming a sauce.

3- Combine and Simmer:

• Remove onion piece and bay leaves from the pot.
• Add 2 chicken bouillon cubes and salt to taste.
• Pour sofrito into the bean pot and add cilantro.
• Mix in half the liquid from pickled jalapeños and some chili pieces.
• Stir and cover to simmer for 15 minutes.

Prep Time: Approx. 30-45 minutes
Cook Time: Approx. 1 hour 30 minutes - 2 hours
Total Time: Approx. 2.5 to 3 hours plus overnight soaking
Servings: Not specified
Equipment: Large Stainless Steel Pot, Large Frying Pan/Wok, brand unspecified, Cutting Board - White plastic, Chef's Knife, brand unspecified, Glass Bowls, Stainless Steel Spatula/Serving Spoon, Ladle, Gas Stove, Can Opener

Cooking Tips

• For faster cooking, soak beans overnight.
• Render bacon and chorizo fat first for depth without extra oil.
• Use pickled jalapeño brine for a tangy kick typical of the dish.

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#mexicanfood #tradition #comfortfood #beans #spicy

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Frijoles Charros Norteños con Cueritos