# Burritos de Frijoles Puercos

A recipe for burritos made with frijoles puercos, featuring homemade flour tortillas.

- Total time: 90 min
- Cuisine: Spanish
- Category: Drink
- Language: en

## 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

## Instructions

1. To a 5 quart pot add your beans, garlic, jalapeño, water and fork.
2. Put the heat on high, once they reach a boil, cook your beans until tender (about 90 minutes).
3. Fry your bacon until crispy, then set aside.
4. Fry your chorizo until cooked all the way through.
5. In a separate big pan, melt pork lard and add your beans, chorizo and bacon and fry them until they absorb all the lard.
6. Now add 1 cup of bean juice at a time until it reaches desired consistency and cook until very soft.
7. Once 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).
8. When beans reach a boil, add 1 cup of oaxaca shredded cheese.
9. Let them reach a boil and once all the fat comes back up to the surface; refry them by mixing them in again!
10. Add salt to flour and crumble up the manteca with your hands into the flour until the crumbs are the size of peas.
11. Add boiling hot water (don't add cold or room temperature) and mix with a spoon until you can tolerate kneading it with your hands.
12. Knead for 15 minutes.
13. Let dough rest for 20 minutes covered to let the gluten rest, that way it's easier to roll out your tortillas.
14. Roll out your tortillas and add them to a very hot comal.
15. Flip as soon as it bubbles, then 1 minute later flip again and once it poofs up; remove it from the heat and enjoy!

## Equipment

- pot
- fork
- medium pan
- big pan
- comal
- spoon

## 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.

## Source

- Original video: https://www.instagram.com/reel/DSv9GNzkU1j/?igsh=NTc4MTIwNjQ2YQ==
- Recipe page: https://www.cliprecipe.com/recipe/0b95169d-475e-45a7-b0ad-3915a0628ef9
- Extracted: 2026-02-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt