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chorizo

Chorizo avocado toast with poached eggs

1 · May 11, 2015 · 1 Comment

Avocado toast may be all the rage, but you haven’t really lived until you’ve had chorizo and avocado toast topped with a poached egg.

How to make Mexican chorizo avocado toast - Recipe via theothersideofthetortilla.com

This recipe has been one of my long-lasting breakfast obsessions. After all, who doesn’t love avocado toast? But I can’t just make plain avocado toast, guys. No. I had to put some chorizo on it, too. Because… why not? Once you make this creation at home, you’ll be asking yourself why you didn’t think of this sooner. And with a poached egg perched atop, a runny yolk sprinkled with some fancy flaked sea salt just puts this dish into a category above and beyond your usual breakfast.

RELATED RECIPE: Trenza de huevo con chorizo…

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Breakfast and Brunch, Recipe avocado, chorizo, eggs

Queso fundido potato skins

1 · Mar 13, 2015 · 3 Comments

This post is part of a compensated campaign with Farmland® and Latina Bloggers Connect. All opinions and the recipe here are my own.

Queso fundido potato skins are a sinful snack perfect for any party or game day. Or even a random Saturday when you just want a savory, meaty, cheesy snack.

I usually serve queso fundido with tortillas (mostly corn tortillas, but sometimes flour) or hearty tortilla chips. But I’ve had a penchant lately to meld together my Mexican favorites with my American favorites, which is what prompted me to create these queso fundido potato skins.

RELATED RECIPE: Queso fundido with chorizo

Queso fundido potato skins via theothersideofthetortilla.com…

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Recipe, Snacks, Sponsored bacon, chile poblano, chorizo, queso Chihuahua, queso Quesadilla

Trenza de huevo con chorizo

7 · Apr 25, 2014 · 3 Comments

This savory Mexican breakfast pastry braid stuffed with scrambled eggs and chorizo—known as a trenza de huevo con chorizo—is a simple recipe to please your breakfast or brunch crowd.

If you ask me, breakfast pastries are a pretty genius invention, whether they’re sweet or savory. And I admit it: I will pretty much eat anything wrapped in puff pastry. It’s one of my weaknesses. This recipe is one of my go-to breakfast or brunch recipes when I’m trying to do something fancy that looks like I put in a ton of effort but don’t want to spend hours in the kitchen cooking. I like to serve slices of this savory breakfast pastry braid with coffee, fresh-squeezed juice and seasonal fruit.

If you like, you can choose other mix-ins with your scrambled eggs such as chile poblano strips and onion, chiltomate (a salsa made with Roma tomatoes and chile habanero), or anything else you normally would scramble in with eggs.

Pastry braid stuffed with scrambled egg and chorizo. Get the recipe on theothersideofthetortilla.com.…

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Breakfast and Brunch, Recipe breakfast, chorizo, egg, huevo

Semi-homemade empanadas

60 · Apr 8, 2014 · 2 Comments

April 8 is National Empanada Day, and far be it from me to deny a day meant to celebrate these delightful pastries, savory or sweet. This is more of a kitchen tip than a recipe on how to make semi-homemade empanadas, but I’ve included proportions below as a guideline—though you should feel free to tweak to your liking with different fillings or cutting the dough to different sizes. Whether you’re looking to fool party guests,  need a quick potluck dish, or just want to make a snack or appetizer for your family, here’s my cheater’s guide to making empanadas, 30 minutes from start to finish.

How to make quick, easy, semi-homemade empanadas in 30 minutes…

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Recipe, Snacks chorizo, empanadas, queso Chihuahua, queso Oaxaca, queso Quesadilla

Get my FREE Brunch With Mom recipe ebook for Mother’s Day

1 · May 7, 2013 · 3 Comments

I’m excited to share that I’ve co-authored a bilingual recipe ebook, “Brunch With Mom,” that has 11 awesome brunch recipes for Mother’s Day by me and five other food writers. You don’t want to miss out on this cookbook full of drool-worthy photos and easy directions to make the perfect brunch!

I wrote two of the recipes in the book, which are pictured here below. If you make any of the recipes, share them on Instagram and Twitter with the hashtag #BrunchWithMom so we can see your masterpiece!

Trenza de huevo con chorizo | Egg and chorizo puff pastry braid

This fun and fancy variation on a traditional breakfast dish envelops the huevo con chorizo in a braided puff pastry dough to create a savory breakfast treat.

trenza_huevo_con_chorizo_brunch_with_mom_ebook_TOSOTT

Latte Oaxaqueño | Oaxacan Latte

This spin on a regular old cafe latte uses Mexican chocolate for an Oaxacan twist. The secret: You don’t need a fancy coffee machine to make the foam! I teach you how to do it with a glass jar, milk and the microwave. Even your kids will be able to do this one.

oaxacan_latte_brunch_with_mom_ebook_TOSOTT

My recipes and photos appear on pages 10-15 and 44-47. Get the whole ebook for FREE here (you need to create a free account to download or print it):
…

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Breakfast and Brunch, drinks, Recipe Brunch With Mom ebook, café, chorizo, Día de Las Madres, ebook, huevo, Mexican chocolate, Mother's Day, trenza de mil hojas

Chorizo and avocado cups with chipotle cream

1 · Dec 16, 2012 · 2 Comments

Posadas navideñas are one of my favorite times of year, but they can also be a stressful time with relatives and friends dropping by with short notice. These chorizo and avocado cups with chipotle cream are sure to please your crowd, even if you don’t have much time to prepare.

Since we typically head to Mexico for the holidays, it’s not as stressful for me because I usually don’t have to play hostess. But my family threw me a bit of a curve ball this year when they requested I bring a dish of some kind to the posada at my tía’s house the same day that I arrive. I immediately began to think about what I could make that would be simple but authentic and satisfying, and that I could whip up with only a few hours in between the airport and heading to the posada. I decided on this easy appetizer because it has only six ingredients and one of them can be bought already prepared.

Many families celebrate posadas like potluck dinners where everybody is responsible for bringing a dish. But in this case, everyone in our family is assigned with tasks ranging from bringing food to a piñata, being in charge of taking photos and so on. Everybody does their part so that the party runs smoothly, even down to the end when someone is responsible for helping clean up the dishes.

While this recipe isn’t a traditional one, like, say, an ensalada nochebuena, it’s an excellent savory appetizer that you can incorporate into your holiday traditions. I usually have most of the ingredients on hand, and I bet you do too. You can easily make this appetizer a bit healthier and vegetarian-friendly by swapping the chorizo for soy chorizo.

Print
Chorizo and avocado cups with chipotle cream

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 30 mini cups

3 cups per person

An easy appetizer for posadas and other holiday parties using Avocados from Mexico.

Ingredients

  • 2 boxes of mini phyllo shells (or a total of 30 mini phyllo shells)
  • 2 avocados
  • juice of 1 lime
  • 4 ounces of cooked chorizo
  • 1/2 cup crema Mexicana
  • 1 chipotle en adobo plus 1 1/2 teaspoons adobo sauce

Instructions

  1. Cook the chorizo, drain grease on paper towels and set aside.
  2. Prepare the crema in a mini food processor or blender by adding the crema, chipotle chile and adobo sauce and blend until smooth. Refrigerate until ready to use.
  3. Preheat the oven to 350º F, then bake the shells on a cookie sheet for 3-5 minutes.
  4. Remove them from the oven, add 1/2 teaspoon or so of chorizo into each cup and put back in the oven for 3-5 more minutes.
  5. Score the avocados two ways while still in the skin and scoop out into a bowl. Squeeze lime juice over the avocado and gently toss with a spoon to coat the avocados with the juice.
  6. Once the chorizo cups are out of the oven, spoon a little avocado over each cup, followed by a little crema.
  7. Transfer to a serving platter and serve.
3.1
https://theothersideofthetortilla.com/2012/12/chorizo-avocado-cups-chipotle-cream/
©2009-2015 theothersideofthetortilla.com

For more avocado recipes for posadas or avocado recipes for any time, visit Avocados from Mexico’s website. And check out the blog hop below for holiday recipes using Avocados from Mexico from other bloggers.


Disclosure: This is a sponsored post through Latina Bloggers Connect to promote Avocados from Mexico. We received compensation for writing this post, but all opinions and recipes are our own.

Holidays, Recipe, Snacks, Sponsored aguacate, antojitos, appetizer, avocado, Avocados from Mexico, botanas, chile chipotle, chorizo

Turkey stuffing, Mexican-style

14 · Nov 19, 2012 · Leave a Comment

Whether it’s Thanksgiving or Christmas, I’m always looking for a way to infuse Mexican ingredients into our family’s holiday traditions. I came up with this turkey stuffing recipe that’s a riff on my mom’s traditional turkey stuffing, but with a little kick from jalapeño chiles and soy chorizo (aka soyrizo).

…

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Holiday dish, Holidays, Recipe, side dishes, Vegetarian/Vegetariano chorizo, Christmas, La Navidad, soyrizo, Thanksgiving

Huevo con chorizo breakfast tacos

5 · Jun 11, 2012 · 2 Comments

Tacos for breakfast? You bet. One of the staple breakfast dishes that I like to eat both when I’m visiting Mexico and at home is huevo con chorizo in the form of a breakfast taco. Literally, it’s just egg and chorizo, but don’t think something so simple can’t still be satisfying.

How to make huevo con chorizo breakfast tacos from theothersideofthetortilla.com

Most people know how to make this easy and tasty breakfast, but surprisingly I still sometimes get asked how to make huevo con chorizo. Here are my step-by-step photos taken over breakfast this past weekend in case you’re not familiar with this dish….

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Breakfast and Brunch, Meat, Recipe chorizo, egg, huevo, salsa verde, tortilla

Wordless Wednesday: quesadilla de chorizo

0 · Mar 14, 2012 · 2 Comments

Who doesn’t love a quesadilla? It can be a perfect breakfast, lunch, dinner or snack.

Especially if it has chorizo in it. This one has queso Oaxaca, chorizo and salsa verde. So simple, yet it made me so happy when I ate it!

  • What’s your favorite filling for a quesadilla?

Snacks, Wordless Wednesday chorizo, quesadilla, queso Oaxaca, salsa verde

Queso fundido

20 · Dec 22, 2011 · 8 Comments

How to make queso fundido with chorizo. Get more Mexican recipes at theothersideofthetortilla.com.During the winter, I love to eat warm, hearty treats. There’s something about the winter weather that makes you want to eat things that’ll stick to your ribs, right?

This past weekend, I made a very simple queso fundido that really hit the spot. Given that I just shared a recipe for homemade chorizo earlier this week, I thought it would be nice to give you another way to use that during the holidays for a quick and easy party treat.

Whether you’re hosting at home or need to bring a dish to a posada or any other type of party, this is a super simple recipe that’s sure to wow guests. To take it to go, just prepare in the crock or a casserole dish and wait until you arrive at the party to pop it under the broiler for a few minutes. Don’t forget to bring some tortillas!

RELATED RECIPE: Vegetarian queso fundido with mushrooms and poblano chiles

We like to make tacos out of this recipe, but you can absolutely also serve it dip-style with chips if you like.

Print
Queso fundido

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: About 10 tacos

Queso fundido is a classic Mexican appetizer that can be eaten with warm tortillas or tortilla chips. You choose the mix-ins!

Ingredients

  • 4 to 5 ounces cooked chorizo
  • 14 ounces shredded Chihuahua or Quesadilla cheese
  • Non-stick cooking spray

Instructions

  1. Cook your chorizo first and set aside to drain the grease over paper towels.
  2. In a microwave-proof dish, grate the Chihuahua or Quesadilla cheese and microwave at intervals of 30 seconds until mostly melted. Stir if necessary to heat evenly.
  3. Spray a little non-stick cooking spray in a small oven-proof crock (an individual-size soup crock will hold half this recipe and is what I typically use and make a second serving). Pour the melted cheese into the crock. Add half the chorizo and fold in gently.
  4. Set your oven broiler on low and place the crock at least 6-8 inches from the flame. Heat for about 5-6 minutes or until the cheese bubbles and gets brown spots. Be sure to use a pot holder or oven mitt to remove the crock or oven-proof dish from underneath the broiler.
  5. Place the crock or dish on a trivet and serve with warm tortillas to make tacos or hearty tortilla chips if you want to serve it more as a dip.

Notes

Note: the cooking spray is completely optional; I like to use it because it helps a lot with cleanup and getting all the cheese out of the dish before it makes it to my sink.

3.1
https://theothersideofthetortilla.com/2011/12/queso-fundido/
©2009-2015 theothersideofthetortilla.com

  • What do you like in your queso fundido?

Meat, Recipe, side dishes, Snacks, Staple Recipes chorizo, queso Chihuahua, queso fundido

Homemade chorizo

82 · Dec 20, 2011 ·

 Homemade chorizo is a lot easier to make than you think!

How to make your own homemade chorizo. Get this and more Mexican recipes at theothersideofthetortilla.com.

I always used to buy chorizo prepackaged or from the butcher because I thought it would be too hard to make at home. After months of wondering, I finally decided to delve in and give it a shot. The results were fantastic! Now that I know how incredibly easy it is to do on my own, I’ll think twice next time I reach for a package of chorizo in the grocery store.

RELATED RECIPE: Queso fundido with chorizo

A lot of people think of Spanish chorizo when they read chorizo in an ingredient list, and though Mexican chorizo is different, it’s equally delicious. Spanish chorizo is a hard, cured meat (think similar to a cured hard salami), and Mexican chorizo is a soft sausage-like meat, almost like a breakfast sausage patty if you broke it up into little bite-size pieces.

I love to use chorizo in a variety of ways: anything from breakfast dishes such as huevo con chorizo, to snacks such as queso fundido, to spicing up vegetables in dishes such as calabacitas rellenas. It’s also great as a topper to tostadas or sopes, and can be used to make fun little party appetizers like these chorizo and avocado cups with chipotle crema.

RELATED RECIPE: Huevo con chorizo breakfast tacos

I used a blend of three chiles to make my homemade chorizo slightly spicy and also some chopped onion and garlic to give it the right texture. The vinegar helps with giving the meat the signature crumble of Mexican chorizo.

This chorizo needs to be cured in the refrigerator for 4-6 days to allow the chiles and garlic to mellow, and for the vinegar to do its work on the texture.

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Chorizo Casero | Homemade Chorizo

Chorizo Casero | Homemade Chorizo

My chorizo recipe was recommended by the New York Times Diner's Journal in December 2011.

Ingredients

  • 1 pound ground pork
  • 2 cups of water (for soaking the chiles)
  • 4 chile guajillo
  • 3 chile de arbol
  • 1 chile ancho
  • 1/2 teaspoon Mexican oregano
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoon kosher salt
  • 2 quarter-inch thick slice of white onion (one slice will go in food processor; other will be finely chopped)
  • 7 large garlic cloves (reserve 2 for later)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons Nakano rice vinegar

Instructions

  1. Bring two cups of water to a boil and remove from heat. Tear off the chile stems and soak the chiles for at least an hour or until completely soft. When the chiles are soft, remove them from the water, drain, and discard all the water. Do not remove the seeds from the chiles.
  2. Place the chiles, oregano, salt, pepper, one quarter-inch thick slice of onion and five cloves of garlic into the food processor or blender. Run for 5-10 seconds. Add the apple cider vinegar and rice vinegar. Reseal top of food processor or blender and pulse until the mixture is a smooth paste.
  3. In a glass mixing bowl, add the ground pork and make a well in the middle of the meat. Add half of the chile mixture and gently work it into the meat. Add the second half and repeat.
  4. In the food processor add the two remaining garlic cloves and pulse a few times so that it's roughly chopped. Add to the meat and chile mixture.
  5. Finely chop the second quarter-inch thick slice of onion. Add to meat and mix well to incorporate.
  6. Transfer the chorizo to an airtight container or a plastic zippered bag and store in the refrigerator for four to six days. It needs that time to cure and for the seasoning to mellow out. If you eat it before curing it, it may taste too spicy or too salty, the garlic will be very potent and the vinegar will be strong. If you can bear to leave it alone for six days to cure, it's worth the wait.
  7. After a few days, some liquid will run off the meat, which is completely normal. You can dump it out when you notice it or you can leave it up until you're ready to cook the chorizo. Be sure to discard the liquid either way.
  8. When it's ready to be eaten, just heat a frying man over medium heat, add the chorizo and fry it up until it's crumbly and well-done. Drain over paper towels and use in your favorite dish.

Notes

You can refrigerate cooked or uncooked leftovers for a few days or freeze raw meat in an airtight container or plastic zippered bag for a few weeks.

3.1
https://theothersideofthetortilla.com/2011/12/chorizo-casera/
©2009-2015 theothersideofthetortilla.com

RELATED RECIPE: Trenza de huevo con chorizo

This post is part of a sponsored series to promote Mizkan cooking wines, vinegars and marinades. We also received samples of Mizkan’s Holland House, Nakano and World Harbor brand products and promotional material from Mizkan to assist in preparing the posts. All opinions and recipes in this series are our own.

Meat, Recipe, Sponsored, Staple Recipes #MizkanLatino, apple cider vinegar, cebolla, chile ancho, chile de arbol, chile guajillo, chorizo, Nakano rice vinegar, onion, vinagre, vinegar

Calabacitas rellenas

11 · Jun 6, 2011 · 2 Comments

Calabacitas rellenas: Grilled Mexican green squash, stuffed with chilaca chiles, chorizo and queso fresco. Get the recipe from theothersideofthetortilla.com.

One of the things I love most about the summer is grilling. It’s an opportunity to do all kinds of different things with meats and vegetables that I don’t get a chance to do during the rest of the year.

During the spring and summer, my local Mexican markets have a wider variety of produce which means endless combinations for creative dinners at my house. I’ve recently been craving calabacita, a zucchini-like squash that has lighter green speckled skin, and is also one of José’s favorites. As I was strolling through the aisles, I was trying to decide what to stuff them with and as soon as I saw chilaca chiles, I knew that was what I wanted.

They’re long and skinny with dark green skin, but you may recognize them better when they’re dried – known as chile pasilla. When fresh, they’re mild with a very subtle sweet flavor and you can char and peel them just the same way you do with a poblano.

This dish is a variation of one that José grew up eating and when I served it for dinner over the weekend, the first thing he said after taking a bite was, “sabe a mi casa.” To me, that’s the ultimate compliment.

TIPS: If you don’t have a grill or want to make this dish during other times of the year, you can also use a grill pan to cook the calabacitas. You can roast and sweat chilaca chiles in the same way you would with poblano chiles.

If you’ve never roasted chiles before, check out my tutorial on how to roast poblano chiles.

This dish can also be made vegetarian-friendly if you substitute soyrizo for the chorizo….

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MexMonday, Recipe, side dishes, Snacks calabacita, cebolla, chile chilaca, chorizo, grilling, onion, parrilla, parrillada, queso fresco

How to make frijoles charros

160 · Nov 8, 2010 · 18 Comments

Frijoles charros is one of my all-time favorite Mexican dishes.

For weeks, José had been bugging me to make his Tía Carola’s frijoles charros. Outside of El Charco de Las Ranas, his favorite taquería in Mexico City, Tía Carola’s frijoles charros are the only ones he has ever raved about.

How to make authentic Mexican frijoles charros - recipe via theothersideofthetortilla.com

Until the day I decided to make them.

When I asked for the recipe, it felt like I was playing “teléfono descompuesto” with at least three people – where something surely gets lost every time someone relays the message on to another person. José called his sister, who called his aunt; then his sister called him back and he translated the ingredients to me. Note that he only relayed the ingredient list and not the portions. And he only got a vague set of instructions. Apparently, Tía Carola is not exactly keen on lots of details and also hadn’t made this dish in at least 10 years. I’d be lying if I said I wasn’t a bit nervous about making this vaunted recipe with such a vague idea of what I was supposed to do.

I returned from the store with a big bag of pinto beans. José argued with me that I had bought the wrong beans because they were supposed to be frijoles bayos. I knew that, but couldn’t find them at the store so I settled confidently on a hand-sifted bag of carefully chosen pinto beans. I settled the argument with a quick google search that ended in my favor, which had me secretly feeling proud on the inside that I knew frijoles pintos and frijoles bayos were not the same, but often interchangeable because of their similarities in taste, color and texture ‑ especially in this recipe.

I knew when José argued with me about the beans that he was going to be a tough customer to please. I lit one of my San Judas Tadeo candles (the patron saint of lost causes and desperate situations) and hoped for a culinary Hail Mary with my limited instructions and the guesswork lying ahead. I was short on time with no room for mistakes since I was making the frijoles charros for lunch on a weekday and all I had as a backup were some emergency TV dinners in the freezer. Who could have ever imagined there could be so much pressure behind a pot of beans?

As I served the frijoles charros, my stomach was in knots. Would they live up to Tía Carola’s recipe? I waited for the verdict as he savored the first spoonful.

Resounding success! “Muy bien!” José said as he nodded and ate another spoonful – as if he had perhaps doubted that I could get the recipe down on the first shot with such vague instructions. I couldn’t blame him. After all, I hadn’t been quite sure I’d be able to pull it off either, to be honest. But three servings and a high-five later, I was convinced I had gotten it perfectly right. I’ve now been making this dish for years and it’s become a staple in my kitchen, especially during the fall and winter months.

frijoles pintos

You need an olla express (a pressure cooker) for this recipe. Like I’ve said many times before to those who’ve asked me, you don’t need to spend a lot of money on a fancy pressure cooker with lots of bells and whistles. I have a pressure cooker that I bought at a national household goods chain for $20 (less a 20% off coupon) that I’ve had for several years and it works perfectly fine. It’s the easiest, quickest way to make just about any kind of beans from scratch. It’s a shortcut even your abuelita would approve of – trust me.

One of the key ingredients in the flavoring of this recipe is Mexican beer, and to help you out in advance, here are a few brands I recommend: Victoria, Indio, Sol, Modelo, Bohemia, and Pacifico. In a pinch, you could also try Tecate or Corona. No matter where you live in the world, you should be able to get at least one of them!

This recipe is perfect as an appetizer, as a meal itself or as a side. It’s especially perfect in the fall and winter because it’s hearty and will keep you warm and full. And José will tell you: it’s even better the second day. That is, if you have any leftovers.

frijoles charros
Print

Frijoles charros

Prep 20 mins

Cook 1 hour

Total 1 hour, 20 mins

Author Maura Wall Hernandez

Yield 6-8 servings

Frijoles charros (cowboy beans) are a hearty, meaty Mexican dish that can be served as a main dish or a side.

Ingredients

  • 1 cup pinto beans (frijoles bayos can be substituted)
  • 5 cups water
  • 2 teaspoons powdered chicken bouillon (such as Knorr Suiza)
  • 5 strips of thick center-cut bacon
  • 4 ounces Mexican chorizo, cooked (I use pork, but you can also use beef)
  • 4 Roma tomatoes (known in Mexico as jitomate Saladet)
  • 4-5 serrano chiles
  • ½ of a large white onion, sliced
  • 1 clove of garlic (optional)
  • 1 cup (8 fluid ounces) Mexican beer
  • 1-2 small sprigs of cilantro
  • salt to taste

For garnish:

  • Finely diced white onion
  • Finely diced serrano chile
  • Crushed chicharrón (called pork cracklings in English)

Instructions

  1. Rinse your beans well and remove any broken pieces. Add the beans and chicken buillon to the pressure cooker and cover with the water. Close the lid and heat on high until the safety valve closes on the pot and the pressure gauge begins to rock gently and consistently (or if your pressure cooker doesn’t have a rocking gauge, follow the directions that came with the pot). Allow the beans to cook for 20-25 minutes.
  2. While the beans are cooking, remove the stems of the tomatoes and roast them under the broiler in the oven with the onion, chiles and optional garlic. Turn them to the other side when you notice them getting darkened. Remove from the broiler and set aside.
  3. On the stovetop, cook the bacon in a frying pan until it is moderately crispy. Remove from the pan and drain on paper towels. Tear the bacon into bite-sized pieces and set aside.
  4. Next, cook the chorizo over medium heat in a frying pan, making sure to break up the meat into small pieces. Be sure not to overcook the chorizo. Drain on paper towels if necessary.
  5. By this time, the beans should be halfway done. Remove the pot from the heat. If desired, you can gently alleviate the pressure by using an oven mitt to set the pressure gauge slightly off-kilter to allow steam to escape until the safety valve unlocks. Caution: it will be very hot and will burn you if you don’t protect yourself with an oven mitt. I like to also use a kitchen towel to catch the steam carefully in addition to wearing the mitt. If you’re not confident about trying this method, don’t worry – just let the pot sit after you’ve removed it from the heat until you hear the safety valve unlock. It will take a little longer that way, but if you’re at all nervous about safety because you’re a first-time pressure cooker user, just let it rest and cool on its own.
  6. Add the roasted tomatoes, chiles, onion and optional garlic into the blender and puree until completely smooth. Add torn bacon and chorizo to the blender and pulse blender until incorporated. The mixture will turn a shade of reddish-orange thanks to the chorizo.
  7. Open the pressure cooker once the safety valve has unlocked. You still should handle the pot carefully – using oven mitts, slowly open the pot facing away from you so any remaining steam escapes safely. There should still be a decent amount of liquid in the pot covering the beans. If not, add a little water until the beans are completely covered.
  8. Add the mixture from the blender to the pot and then the beer; stir once, throw the small sprig of cilantro on top and close the pot back up securely. Put it back on medium-high heat until the pressure gauge rocks gently and consistently again (it should not spin or spit liquid; if it does, the heat is too high). Reduce the heat just slightly and cook for another 25-30 minutes.
  9. Remove from heat and allow to cool using the same method as before. Once you open the pot, the beans are ready to be served; just add salt to taste.
  10. Garnish with finely diced white onion, serrano chile, crushed chicharrón and if desired, a few fresh cilantro leaves.

Notes

The cook time for this recipe is based on using a pressure cooker.

Cuisine Mexican

 

Cilantro for frijoles charros - recipe via theothersideofthetortilla.com

 

Meat, Most Popular, Plato fuerte/Main dish, Pork, Pressure Cooker Recipes, Recipe, side dishes chicharrón, chorizo, Tía Carola

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¡Bienvenidos!

Hi, I'm Maura Hernández. Welcome to my kitchen! I'm an award-winning food and travel blogger, recipe developer, and former journalist sharing my passion for all things Mexico. Married to a Chilango, I've traveled Mexico extensively over the last 15 years. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico! READ MORE

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