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love these delicious Frijoles Charros!

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Frijoles Charros
Frijoles Charros

Frijoles Charros is my absolute favorite! It’s a complete meal with flour tortillas, cornbread, or chicharron. This traditional Mexican recipe is known for its authenticity.

Charro beans are named after the famous and traditional Mexican cowboy horsemen, called “charros”, it’s such a comforting bean soup.

Frijoles Charros. What’s in the recipe?

  • Pinto Beans
  • oil for cooking the beans
  • salt
  • onion
  • tomato
  • jalapeno
  • Hot dogs or frankfurters
  • chorizo
  • cilantro

I enjoy preparing my own chorizo, which is both simple and tasty. What I appreciate most about it is its reduced greasiness compared to the store-bought chorizo in Texas, which tends to be very greasy unlike the cured chorizo. To address this, I prefer making my own. Here is the recipe for my delicious homemade chorizo: Delicious Homemade Chorizo with Eggs, Hashbrowns, and Refried Beans

Frijoles Charros
Frijoles Charros

I also make guacamole to go with my fajitas and here is that recipe: https://the2spoons.com/1-delicious-guacamole/.

Guacamole
Guacamole

Here’s the link for my fajitas that I served the Charro beans and guacamole with: https://the2spoons.com/easy-grilled-skirt-steak-fajitas-and-shrimp/

Skirt Steak Fajitas!
Skirt Steak Fajitas!

Fajitas, guacamole, these yummy beans, homemade flour tortillas….delicious meal.

Here’s the recipe! Enjoy!

Frijoles Charros

Frijoles Charros

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Servings: 8 servings
Course: Side Dish
Cuisine: Mexican, Texmex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pinto beans, rinsed and soaked
  • 1 tbsp salt
  • 1 tbsp oil
  • 1/2 small white onion, diced
  • 1 jalapeno, removing the veins and seeds, diced
  • 2 roma tomatoes, diced
  • 1/2 lb bacon, sliced into 1/2 inch pieces
  • 3 Frankfurter's of your choice
  • 1/2 lb chorizo
  • Handful of chopped cilantro

Equipment

  • Instant Pot or Pressure Cooker, or Slow Cooker

Method
 

  1. In a large pot add about 6 cups of water and one pound of beans. Add 1 tablespoon salt and one tablespoon oil. Cook until the beans are tender.
  2. While the beans are cooking, dice 1/2 of a small onion, one jalapeno and 2 roma tomatoes. Slice the bacon into small pieces and slice the 3 Frankfurters into small pieces.
  3. Start with sauteing the bacon until it starts to brown. Add the frankfurters and cook until they have slightly browned. Drain the excess fat and add the chorizo, cooking until it has cooked through. Then add the onions and jalapenos. Mix and cook for about a minute. Add the tomatoes and cook for another minute. Remove from the heat and set aside.
  4. When your beans are tender, add your mixture and a handful of cilantro. Cook for another 5 minutes. Enjoy!

Notes

You can use vegetable broth instead of water.  You don’t want to use too much water if using an Instant Pot or Slow Cooker because it does not cook down like cooking stovetop does.  If you soaked your beans overnight they will take less water. 

a favorite – authentic carne con chile colorado.

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Carne con Chile Colorado
Carne con Chile Colorado

When I first met Allen he wanted me to make Carne Con Chile Colorado which is meat with red chile. I didn’t really know what it was and I’d search for recipes to learn how. We didn’t have the tools then to search the Internet, I’d ask him what it was, I’d look at it and taste it at Mexican restaurants trying to figure out the ingredients. I tried to make it many times, not reaching the desired results.

Years later, I’ve finally learned how to make it. Little did I know how easy it really is. Simple. I’m sure making it many more times will improve it and I’m sure my friends in Mexico can teach me more things in cooking this dish, but I’m proud of my accomplishments and feel they will love my dish.

a favorite – authentic carne con chile colorado.

Carne con Chile Colorado

I used pork butt but I’ve seen this dish also with beef. So for the red sauce I used New Mexico red chile and ancho chile. I can find New Mexico chile in my store, but if you can’t you can order on line or you can use a California red chile.Dried chiles should be pliable and smell slightly fruity.

There are instructions in the recipe portion, but what you do to make the sauce is remove the seeds and stems from the dried chile. Then you add them to boiling or hot water and allow them to sit for about 30 minutes. After that add them to a blender along with cumin, Mexican oregano and onion, and a mixture of garlic and salt. Process until very smooth , then strain discarding any remaining skin or seeds. You can use a blender or food processor, but I really like to use my Nutribullet. It really pulverizes the chile making the straining so much easier. Here’s a link:https://amzn.to/3ek1C1G. Great for smoothies too!

One of the steps is to grind garlic and salt together in a Molcajete adding a little water to form a slurry to add to the chile puree that you can also do in the processor or Nutribullet. Here’s a link for the Molcajete. https://amzn.to/3fmnU4a.

a favorite – authentic carne con chile colorado.

I served this with refried beans and Mexican rice, along with flour tortillas. Here’s a link for those recipes: https://the2spoons.com/pinto-beans-for-refried-beans/.

and the rice https://the2spoons.com/essential-mexican-rice/

Here’s the recipe for this dish. Enjoy!

Chile Con Carne Colorado

Carne con Chile Colorado

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Servings: 6 servings
Course: Breakfast, dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 3 lbs pork cubed
  • 10 New Mexico red Chile or California red chile, stems and seeds removed, or other red chile
  • 2 ancho chiles, stems and seeds removed
  • 1/4 cup water for the pork
  • 1 tsp salt for the pork
  • 2 tsp flour for the pork
  • 2 cups water for the pork
  • boiling water for preparing the chile
  • 1 tsp salt for the red chile puree
  • 4 cloves garlic for the red chile puree
  • 1 1/4 tsp Mexican oregano for the red chile puree
  • 1 1/2 cups water for making the chile puree

Method
 

  1. Remove the stems and seeds from the chile. Bring a pot of enough water to a boil just to cover the chile. Turn the water off and allow to sit for about 30 minutes. Strain pressing through with the back of your spoon, discarding any skin left behind.
  2. Meanwhile, add the cubed pork to a heavy pot with 1 teaspoon salt and 1/4 cup water. Cover and cook on low heat checking about every 10 minutes and stirring until all the pink has gone.
  3. While the pork is cooking make the chile puree. In a molcajeta or food processor, add salt and the garlic and make a paste. Add the oregano and crush, then 1/4 cup water to the mixture.
  4. Remove the chile from the water and place in a food processor, blender or I use the Nutribullet. Add the garlic, salt and oregano mixture, along with the 1 1/2 cups water. Process until smooth. Strain, pressing with the back of a spoon until just some of the skin remains. Discard the remaining skin.
  5. Then, remove the lid for your pork and cook uncovered for about 30 minutes, until the water has evaporated and the pork starts to brown.
  6. Add 2 teaspoons flour to the pork mixture, stirring to combine. Cook for a minute or so.
  7. Add the red chile and Stir. Add 2 cups water and cook on medium until the pork is tender.
  8. I add a potato or two diced, because Allen likes it with potatoes.
  9. Serve with refried beans, Mexican rice and flour tortillas. Pasar Bien! Enjoy!