Frijoles Charros: Bacon-Chorizo Cowboy Beans + 5-Min Corn Tortilla

Frijoles Charros—smoky bacon, spicy chorizo, and slow-simmered pinto beans told through the legend of Mexico’s cowboy cooks. Plus a bonus quick corn-tortilla demo at the end. ↓

👇 CHAPTERS
00:00 Why they’re called “Charro” beans
00:47 Cut up your bacon
01:20 Preparing your veg + herbs
03:30 Render bacon
05:41 Render chorizo
06:13 Add onion
07:59 Add garlic +jalapeño
09:19 Add tomatoes & simmer down
10:11 Add rendered bacon
10:40 Beans + broth go in
10:57 "Nice Little Move" - blend some beans
11:46 Simmer & thicken (1-hour shortcut)
11:56 Quick corn-tortilla press & cook
13:59 Plating, First bite & serving ideas

📝 FULL INGREDIENT LIST (blog post coming soon)

YIELD ▸ 3.5 qts (family-size)

• 20 g neutral oil
• 454 g bacon, small dice
• 175 g Mexican chorizo, crumbled
• 200 g white onion, medium dice
• 35 g garlic, minced
• 85 g jalapeño, small dice
• 290 g Roma tomato, small dice
• 35 g cilantro, chiffonade
• 2 000 g cooked pinto beans, drained
• 500 g bean broth + water/stock as needed
• Salt to taste

Instructions: Heat oil, render meats, build sofrito, add tomatoes, beans, broth, simmer 1 h, finish with cilantro. Full steps in the video.

⚙️ TOOLS I USE
• 5.5 qt All-Clad Dutch oven: https://amzn.to/41iAdIO
• Masienda tortilla press: https://shareasale.com/r.cfm?b=181177...
• Masienda Comal: https://shareasale.com/r.cfm?b=181177...
• Earlywood Wooden Spatula: https://amzn.to/41iWyWz
• Breville Immersion Blender: https://amzn.to/3HgcSka
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