Frijoles Con Puerco Food

SECO DE CARNE CON FREJOLES

Steps:

• For the beans: In a large pot, boil the beans in 1 gallon of water until soft, about 1 hour over medium heat or 1 hour 45 minutes over low heat.
• In a separate pan, caramelize the onions in the oil. Add the garlic puree, salt, cumin, black pepper and the aji panca paste. Then add 1/2 cup water and bring to a simmer. Pour off some of the water from the fully cooked beans. Add the onion mixture to the beans and cook, covered, over low heat for 15 minutes.
• For the beef: Meanwhile, combine the huacatay and cilantro in a blender and fill halfway with water. Blend until pureed. Set aside.
• Sprinkle the beef cubes with salt and pepper and sear on all sides in a large skillet. Transfer the beef to a braising pot. Next, add the onions to the skillet and cook until caramelized. Stir in the garlic puree, pepper, salt, cumin and half of the cilantro-huacatay water. Pour the contents of the skillet over the beef. Add the remaining cilantro-huacatay water and an additional 1 cup water. Cover the pot and cook over medium heat for 15 minutes and then over very low heat for 1 hour 45 minutes.
• Add the aji amarillo, carrots and green beans to the pot and cook for another 5 minutes.
• Serve the beef with jasmine rice and canary beans. Garnish with red onions, cilantro and salsa criollo.

FRIJOLES PUERCOS

Steps:

• Start by melting the vegetable shortening (or lard) and cook the chorizo
• Puree the cooked beans with the chipotle pepper in two different batches. Add to the cooked chorizo.
• Mix the beans and chorizo well then add the shredded cheese.
• Mix the cheese into the beans really well then add the jalapeños and jalapeño juice. Cook for another five minutes or so in low heat to incorporate all of the flavors.
• Serve hot with tortilla chips like a bean dip or as side dish.

FRIJOLES DE OLLA CON ARROZ POBLANA

Steps:

• Clean the beans, removing all stones or chaff. Rinse them well. In a pot large enough to hold the beans plus water to cover, let them soak, overnight. Drain. Add the 12 cups of water or more to cover. Add the onion, epazote, and lard. Simmer, covered, until tender about 1 1/2 to 2 hours. Add water when necessary.
• Rinse the rice, drain it, spread it on a baking sheet, and let stand in a warm place until dry.
• In a blender, place 2 of the chiles with 1/2 cup of the chicken stock, and blend until smooth. Slice the remaining 2 chiles into strips and set aside.
• In a heavy skillet, heat the oil, over a medium heat. Cook the onion and garlic 1 to 2 minutes. Add the rice and cook until it turns a light golden brown. Add the blended chiles, corn kernels, chicken stock, epazote, and chile strips, stirring constantly. Season with the salt. Cover, and let simmer over a low heat for about 30 minutes. Stir the cream into the rice and let stand for a few minutes, covered. Serve with hot corn or flour tortillas.
• Yield: 6 to 8 servings

FRIJOLES PUERCOS

Steps:

• 1. In lg. skillet melt and cook margarine with chorizo in med heat.
• 2. Add the beans and mix well.
• 3. Add jalapeno.
• 4. Add american cheese until melted stirring constantly, simmer.
• 5. Serve with crumbled bacon, a tablespoon of sour cream and homemade tortilla chips.

FRIJOLES CON PUERCO

Steps:

• 1. Look over the beans to ensure there's no little rocks, and then rinse them in a colander. Place the roast in the pot. Pour the beans into the pot and and add enough water to cover by about an inch.
• 2. Chop the jalapenos to the size you prefer. Chop the garlic. Add the jalapenos, garlic, and seasonings to the pot. Add salt (about 1 teaspoon) and pepper to taste.
• 3. Simmer on lowest heat all day, checking once in a while and adding more water and stir when needed. Once done, you can serve them as a side dish or as tacos. Top with chopped onion, cilantro, cheese and serve with hot tortillas or corn bread. Even better on day two.