Frijoles Charros


Mexican Charro Beans are a basic side dish transformed into an incredibly satisfying and substantial main dish. When I think of Mexican comfort food, this is what comes to mind. They can be made simply and on the cheap or with all of the meaty bells and whistles.


1 batch of Frijoles De La Olla or 4 cans of black, Pinto, white, or Mayo Coba beans

1/2 pound of mexican pork or beef chorizo (one link, casing removed)

1/2 pound of bacon

2 all beef hot dogs, sliced

1/4 lb Ham

1 bell pepper or 3 jalapeños seeded and chopped

1 medium yellow or white onion, chopped

1 clove of garlic, minced

3 Roma tomatoes, chopped

1/4 cup cilantro, roughly chopped

Salt to taste

Optional: 1-2 whole Morita chiles

Note: Apart from the chorizo, any or all of the other meats can be omitted. The dish will still taste great but it’ll keep your calories, cholesterol, nitrates and cost down. Cacique makes a surprisingly tasty soy chorizo if you want to go vegan.

  • In a dry pan over medium heat, fry the bacon until browned, remove from pan and set aside, drain all but about a tablespoon of the bacon fat
  • Add the chorizo to the pan, break it down and cook it like you would ground beef. You’ll know that it’s done when it becomes crumbly rather than mushy.
  • Add the hotdogs and ham, cook until lightly browned.
  • When all of the meat is cooked, remove it from the heat and set it aside.
  • Warm a 2 tablespoons of vegetable oil (or pork lard if you’re really into authentic)
  • If you’re using the optional Morita chiles, add them to the oil and allow them to cook. Moritas burn easily so be sure to turn them often. When they start to puff up, they’re done. Remove them from the oil and set them aside. (I chuck them in with the meat, it’s all gonna wind up in the same pot anyway)
  • Add the peppers and onion to the oil and fry until lightly browned.  I add a sprinkle of salt to accelerate the process.
  • When the peppers and onions start to brown, add the garlic and optional Morita chiles. Stir for 30 seconds.
  • Add the tomatoes and cook until they start to break down,
  • Stir in the beans and meat. You can add some of the bean broth if you like saucier Charros. If I plan to serve mine over rice, I go for more sauce.
  • Reduce heat to low and simmer 10 minutes to allow the flavors to marry
  • Shut off the heat, stir in the cilantro and allow the Charros to rest 5-10 minutes.

Serve with warm tortillas.




Want to help keep the beans boiling?

Support this page!