Mexicanfood

love these delicious Frijoles Charros!

January 7, 2025 by Becky Spoon

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

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

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

Here’s the recipe! Enjoy!

Frijoles Charros

Print Recipe Pin Recipe

Course Side Dish

Cuisine Mexican, Texmex

Servings 8 servings

Equipment

Instant Pot or Pressure Cooker, or Slow Cooker

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

Instructions

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.
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.
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.
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.

Keyword charro beans, mexican food, pinto beans, sidedish, texmex, vegetables

Another Favorite! New Mexico Hatch Red Chile Sauce

August 21, 2019 by Becky Spoon

Oh, my gosh! New Mexico Hatch Red Chile Sauce is poured over the beef enchiladas on the right! We love the red chile sauce as much as the green! Here’s the link for those oh, so delicious Red Chile Beef Enchiladas: https://the2spoons.com/new-mexico-hatch-red-chile-beef-enchiladas/

Just like green chile sauce, there are so many uses for the red chile sauce. Enchiladas, burritos, tacos, red chile pork, and tamales to name a few! I love it for breakfast on a breakfast burrito loaded with eggs, sausage, and potatoes!

Another Favorite! New Mexico Hatch Red Chile Sauce

The New Mexico Hatch Red Chile is the green chile that has been allowed to ripen, then they are dried. Many times they are strung on a ristra and you can hang them in your home to dry or continue to dry. http://newmexicocatalog.com/html/ristras_and_wreaths.html

After the chiles are dried they are ready for use. The stems are removed from the chile, the seeds are removed, they are toasted a little in an iron skillet or griddle, then added to a pot with water and cooked for a little bit until they become soft. They are then removed from the liquid, placed in a blender or food processor and blended to a puree. They are then strained through a strainer so that any skin or seeds are left behind and you are left with a beautiful chile paste to use to make your sauce.

I often have red chile that I purchased in New Mexico; however, if I am out, you can purchase at your local grocery store like the photo below. They do come bagged by different brands. The HEB I go to has bins of dried chile, so I usually get them from the large bins, but either they both are the same. Just be sure and check for the heat you want, as there will be mild, medium and hot.

Another Favorite! New Mexico Hatch Red Chile

Hope you enjoy this recipe! It is absolutely one of our favorites. I make a large batch and store in the freezer in quart bags so that when we get a craving for New Mexico style Mexican food the sauce is already ready!

New Mexico Hatch Red Chile Sauce

Print Recipe

Cuisine Mexican

Ingredients

8 oz (about 20 to 25) dried whole red New Mexican chile pods, mild, medium or hot, or a combination
2-4 cups water
2 tbsp vegetable oil
1 medium onion, minced
3 garlic cloves, minced
1-2 tsp crushed Mexican oregano
1 tsp salt, or more to taste

Instructions

Remove the stems and seeds from the dried chile pods. Toast the chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side.
Remove the chile pieces and place into a sauce pan and cover with water. Bring to a boil, reduce the heat and simmer for about 10 minutes until the chile is soft.
Remove the chile from the liquid and place into a blender or food processor. Blend until a smooth paste. Strain the paste, pushing through with the back of a spoon. This takes a few minutes. You just want to keep straining, pushing the puree through leaving behind any skin or seeds, adding a lilttle water if you need to.
Warm the oil in a skillet, add the onion and garlic and cook until the onion is limp. Add the chile mixture to the onion mixture, along with the oregano and salt , adding more water. You want a pourable sauce, not a thick sauce. Cook for about 15 minutes, taste and adjust the seasonings. When ready the sauce will coat the back of a spoon but still be pourable. At this point I always strain again, pushing through the sauce, leaving behind any solids. This is not mandatory, but if I'm making enchiladas I want a very smooth sauce. Enjoy!

Keyword hatch, Hatch red chile sauce, mexican food, New Mexico, new mexico hatch red chile sauce

Easy Refried Beans from Homemade Pinto Beans

November 30, 2018 by Becky Spoon

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I start my refried beans with pinto beans that I cook with just a little lard, an onion, and salt, that’s it. I have friends in Mexico and they make amazing refried beans that are so, so simple, yet delicious so that’s how I make mine now. Oh, I do make them in the Instant Pot too. I try to soak them overnight, then set the timer for beans which I think is about 35 minutes. The Instant Pot makes the most delicious, creamy pinto beans, or any beans for that matter.

After the beans cook, I remove the onion if its’ in big chunks, I add a little oil to a saucepan, then add the beans, reserving the bean juice to ladle in as I mash the beans.

One thing I found that is essential for refried bean making is the bean masher. I got mine from Amazon and I love it. The texture is key in refried beans and you don’t want to put them in a food processor. I like a little texture, or don’t wan them mushy at all. https://amzn.to/30wzoeK.

This is a great tool, inexpensive, but a must have!

Easy Refried Beans from Homemade Pinto Beans

I always have refried beans in my freezer because we eat so much Mexican food. I make them, them put them in small freezer bags to use when I need them. Since I store them in small bags, I can take out just what I need for that meal.

Here are some uses for them:

as a side to any Mexican dish
nachos
tostados
burritos
tacos
Mexican pizza
layered dip

These are just to name a few. I love to make them homemade. They are so simple and so much more delicious than the canned version. The canned version seems like they just process them. I like to make mine that they are mostly mashed with the bean masher, but there may still be a little texture. So good. Wish I had some now. Here’s my Mexican Pizza that I use them in:https://the2spoons.com/simple-mexican-pizza-easy-snack/.

and, another favorite:

https://the2spoons.com/homemade-chorizo-with-eggs-hashbrowns/

Homemade Chorizo with Eggs, Hashbrowns, and Refried Beans

This is one of Allen’s favorite breakfast!

Here’s the simple recipe!

Refried Beans from Homemade Pinto Beans

Print Recipe

Prep Time 10

Course easy side dish, Side Dish

Cuisine American

Ingredients

1 lb dried pinto beans
1/4 cup lard
1/2 tsp salt
1 white onion, halved
water to cover the beans by 2 inches and more as needed
1 jalapeno, seeded optional

Instructions

Wash your beans and put in a bowl or pan to soak overnight with a pinch of salt and the onion.
If you are cooking on the stove top, add the lard and bring to a boil, lower the heat to a simmer and cook for 2-3 hours until tender. Check for salt.
If you are cooking in the Instant Pot, cover with water by 1 inch. Add the lard to your pot. Use the bean mode and set for 35-45 minutes. Since we are using these for refried beans, we want them to be pretty soft.
When the beans are done, add a little oil to a skillet or a sturdy saucepan. Add the amount of beans you want to use, mashing with your bean masher, adding liquid as needed. Serve with your favorite Mexican food, Texmex dishes as a side dish or stuffed in a burrito with cheese. We like to add cheese to the top when we are using them as a side dish! Great for nachos too!

Keyword easy side dish, Instant Pot, mexican food, pinto bean, pinto beans, refried beans, side dish, vegetables