Frijoles Charros

Steps 8

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1. 1

   Place the dried pinto beans into a heavy stockpot with the whole half onion, the 3 unpeeled garlic cloves, and 2.5 liters of cold water. Bring to a rolling boil over medium-high heat, then lower the flame so the water holds a steady, gentle simmer.

2. 2

   Simmer the beans uncovered until tender all the way through to the center, about 90 to 110 minutes, adding hot water if the liquid falls below the bean line. Hold the salt until the end: the bacon and chorizo bring plenty of their own, and you can season the finished pot exactly.

3. 3

   While the beans cook, set a dry comal or cast-iron skillet over medium-high heat. Char the whole roma tomatoes on all sides until the skins blister black and the flesh collapses, then peel off the charred skins and roughly chop the warm pulp.

4. 4

   In a separate wide pan, heat the pork lard over medium heat. Add the diced bacon and cook until crisp and deep golden, then stir in the fresh chorizo, breaking it apart with a wooden spoon so it renders its brick-red, chile-tinted fat without burning.

5. 5

   Stir the chopped onion, minced garlic, and the slit serrano chiles directly into the sizzling pork fat. Cook for 4 minutes until the onions turn soft and translucent, then tip in the chopped comal-charred tomatoes to deglaze the pan juices.

6. 6

   Fish the onion half and the whole garlic cloves out of the tender beans; squeeze the soft garlic back into the pot and discard the onion and the skins. Scrape all the crisped meats, aromatic fats, and charred tomato sofrito straight into the simmering beans.

7. 7

   Add the fresh epazote sprigs and sea salt. Let the pot simmer together over low heat for 15 minutes so the pork fat emulsifies lightly into the bean liquor, producing a rich, silky broth rather than separate layers of oil and water.

8. 8

   Fish out the epazote sprigs, taste the broth and adjust the salt, stir in the chopped fresh cilantro, and ladle steaming hot into deep bowls with plenty of the smoky broth.