Frijoles Puercos, Michoacan

Recipe Ingredients

2 oz	56g	Bacon - diced
6 oz	170g	Chorizo - skinned and crumbled
1/3 cup	20g / 0.7oz	Dried - 1/2" flour tortilla
4 cups	948ml	Frijoles de olla
4		Canned chiles largos or - canned jalapenos en
		To taste
1/4 lb	113g / 4oz	Queso anejo - chihuahua, romano or meunster c
2 oz	56g	Chicarron - (fried crackling), broken into small pieces

Recipe Instructions

Fry bacon in small skillet over low heat so fat renders out. Do not let bacon brown too much. Remove bacon pieces with slotted spoon. Set aside. Add crumbled chorizo to bacon fat. Fry gently without browning about 5 minutes. Remove chorizo with slotted spoon. Set aside. In same fat, fry tortilla squares until completely crisp. Drain on paper towels.

Put Frijoles de Olla in heavy, wide pan and add whole chiles, bacon and chorizo. Heat through gently so beans do not scorch on bottom. When beans just begin to bubble, add cheese and chicarron. As cheese just begins to melt, sprinkle top of beans with tortilla squares. Serve immediately, before squares become soft.

Source:
Jo Anne Merrill

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