Burritos de Frijoles Puercos
Directions
- 1To a 5 quart pot add your beans, garlic, jalapeño, water and fork.
- 2Put the heat on high, once they reach a boil, cook your beans until tender (about 90 minutes).
- 3Fry your bacon until crispy, then set aside.
- 4Fry your chorizo until cooked all the way through.
- 5In a separate big pan, melt pork lard and add your beans, chorizo and bacon and fry them until they absorb all the lard.
- 6Now add 1 cup of bean juice at a time until it reaches desired consistency and cook until very soft.
- 7Once they're soft, mash them and add 1 or 2 more cup of pickled jalapeño juice + peppers to taste (add more or less bean juice depending on how soft you like your beans).
- 8When beans reach a boil, add 1 cup of oaxaca shredded cheese.
- 9Let them reach a boil and once all the fat comes back up to the surface; refry them by mixing them in again!
- 10Add salt to flour and crumble up the manteca with your hands into the flour until the crumbs are the size of peas.
- 11Add boiling hot water (don't add cold or room temperature) and mix with a spoon until you can tolerate kneading it with your hands.
- 12Knead for 15 minutes.
- 13Let dough rest for 20 minutes covered to let the gluten rest, that way it's easier to roll out your tortillas.
- 14Roll out your tortillas and add them to a very hot comal.
- 15Flip as soon as it bubbles, then 1 minute later flip again and once it poofs up; remove it from the heat and enjoy!
Ingredients
- Pork lard
- 2 cups mayocaba beans
- 4 garlic cloves
- 1 jalapeño
- 4 liters water
- 1 pack pork chorizo
- 12 oz chopped bacon
- Pickled jalapeños
- 1 cup jalapeño juice
- 1 cup oaxaca cheese
- Salt
- 3 cups flour
- 1 tsp salt
- 0.5 cup lard
- 1.25 cups water
Equipment
potforkmedium panbig pancomalspoon
Tips
- To make tortillas soft and poofy, knead the dough for 15 minutes.
- Let dough rest for 20 minutes covered to let the gluten rest, making it easier to roll out tortillas.
- When adding more water to frijoles de olla, boil the water first; never add cold water.
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