Frijoles Puercos | Kevin Is Cooking
Frijoles puercos is a beautifully rich and creamy Mexican concoction that’s loaded with robust flavors. Spicy chiles combine with salty chorizo and bacon, melted cheese, and creamy pinto beans to create a phenomenally smooth and bold dish that makes a perfect side or dip for tortilla chips.
There’s nothing wrong with store-bought salsa or a simple guacamole, but there’s a whole world of incredible Mexican side dishes and dips out there that deserve much more love than they get.
And I feel that this frijoles puercos recipe falls into that category. I first came across this mouthwatering dip in rural Northwest Mexico, where it’s an everyday staple for family meals. Also known as Frijoles De Fiesta, the name literally means “piggy beans”, which refers to the generous use of fatty pork meat.
It’s truly the fatty meat that takes this dip to the next level. Bacon and pork chorizo are rendered down to release their salty, savory fat, then blended with pinto beans and chipotle chiles to create a smoky, earthy, tangy dip.
Melt in some Mexican cheese or some pepper jack for a creamy, indulgent texture, and you’ve got an insanely flavorful dip that’s a perfect side dish for entomatadas or enchiladas rojas, or simply enjoyed on its own with some tortilla chips!
Bacon Fat
I like to use the rendered bacon fat to fry up the chorizo, keeping things all puerco! Feel free to use lard or another oil, but the bacon fat is one more layer of flavor!
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Pinto Beans – Thick, creamy, and mild, pinto beans are the foundation of this dip. They’re high in starch, which helps bind everything together. Use canned, cooked pinto beans, and pour the liquid into the blender along with the beans. Refried beans also work!
- Chipotle Chiles – Contribute a gently sweet, earthy overtone, along with a slow-building heat and a hint of smokiness. Look for dried chiles in adobo sauce, as the sauce adds another layer of comforting flavor.
- Pork Chorizo – Adds a savory, tangy kick to this frijoles puercos recipe. The rendered fat from cooking the chorizo infuses the beans with flavor, acting like a cooking oil.
- Cheese – Brings a melty creaminess to the dish. Pepper Jack, Queso Oaxaca, or Chihuahua are my favorite cheeses to use here, but a milder Monterey Jack or a sharper cheddar will do.
- Pickled Jalapeños – Layers in some acidity and a bright, sharp heat. If you prefer to use fresh jalapeños, add a splash of lime juice or vinegar to keep the acid content high.
- Bacon – Adds fat and salt to our dip. Small cubes of crispy bacon bring a wonderful element of texture and plenty of rich, juicy flavor.
How to Make Frijoles Puercos
- Cook the Meat. Place a large skillet over medium heat, then add the diced bacon and sauté until almost crisp. Add the chorizo and break it up using the back of a spoon, then continue to cook the mixture until the chorizo starts to crisp up.
- Blend the Beans. Pour the cooked beans and chipotle chiles into a blender and purée until smooth (or add them to a bowl and purée with an immersion blender). Pour the blended mixture into the pan with the meat, and stir to combine.
- Add the Cheese. Add the shredded cheese and diced jalapeños, then stir and simmer on low for 5 minutes. Serve with your favorite dippers!
- Blender – You can’t make this bean dip without one! Both regular and immersion blenders, or even a food processor, will work to purée the beans and peppers into a smooth, velvety sauce.
Storing and Reheating
Allow your frijoles puercos to completely cool before storing. Place any leftover dip in an airtight container, and it’ll keep in the fridge for up to 5 days.
To freeze, pour the dip into a freezer-safe bag and press out the excess air to prevent freezer burn. Then, you can keep it in the freezer for 2 to 3 months. Just thaw overnight in the refrigerator before reheating.
It’s best to reheat this dip in a skillet over low heat, as reheating too aggressively can make the beans separate. Stir evenly as you go, and add a splash of water to loosen the texture if necessary.
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Frequently Asked Questions
There’s a lot of fat involved in this dip, from the cheese to the bacon to the chorizo. If you prefer your dip a little less oily, try draining the fat from the skillet once the bacon is cooked. Using a lean or turkey chorizo helps as well.
Absolutely! In fact, it might even be better to prepare this dip a couple of days in advance. The spicy and meaty flavors deepen and become more rounded after a couple of days in the refrigerator.
If your frijoles puercos have a slightly looser texture than you’d like, simply simmer them uncovered for a few extra minutes before serving. This will evaporate some of the excess liquid and cause it to thicken.
Spice Blends for Sale
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In a large skillet over medium heat, add the diced bacon and render until almost crisp. Add the chorizo, breaking it up with the back of a spoon and cook chorizo until almost crispy.
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In a blender or using an immersion blender, puree the cooked beans with the chipotle peppers until smooth. Pour the bean mixture into the cooked chorizo and stir to combine.
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Add the shredded cheese and diced jalapeños, mixing well and simmer on low for another five minutes.
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Serve hot with tortilla chips as a bean dip or as side dish with your favorite main dish.
Calories: 257kcal | Carbohydrates: 9g | Protein: 14g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 315mg | Potassium: 187mg | Fiber: 3g | Sugar: 1g | Vitamin A: 283IU | Vitamin C: 0.4mg | Calcium: 168mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
