Tortillas and Pot of Frijoles con Chorizo

Here’s how to make it the traditional way with simple ingredients.

🌮 Tortillas & Pot of Frijoles con Chorizo

🫘 Frijoles con Chorizo (Beans with Chorizo)

Ingredients:

• 1 lb dried pinto beans (or 3 cans pinto beans, drained)

• 8 oz Mexican chorizo (raw, not cured)

• ½ white or yellow onion, diced

• 3 cloves garlic, minced

• 1–2 jalapeños or serranos, diced (optional)

• 1 Roma tomato, diced (or ½ cup canned crushed tomatoes)

• ½ tsp ground cumin

• Salt to taste

• ½ tsp Mexican oregano (optional)

• Water or bean broth as needed

• Chopped cilantro and lime juice for garnish (optional)

Instructions:

🌿 If Using Dried Beans:

1. Soak beans overnight, or quick soak (boil 2 mins, rest 1 hour).

2. Drain and add to a pot with water (about 2 inches above beans).

3. Add a bay leaf and simmer for 1.5–2 hours until tender.

4. Salt to taste during the last 30 minutes. Keep warm in their broth.

📝 Using canned beans? Skip soaking/cooking. Just drain and rinse them, then add them in Step 4 below with about 1 cup broth or water.

🍳 Cook the Chorizo & Base:

1. In a large skillet or pot, cook chorizo over medium heat, breaking it up. No oil needed — it will release its own fat.

2. Once browned (about 5–7 minutes), add onion, garlic, and optional chiles. Sauté until soft and fragrant.

3. Stir in tomatoes, cumin, and oregano. Cook until tomatoes break down and everything is well combined (5–10 minutes).

🫘 Combine with Beans:

1. Add the cooked beans (and a bit of their broth) into the chorizo mixture.

2. Stir gently and simmer uncovered for 15–20 minutes, allowing the flavors to meld and thicken slightly.

3. Add more liquid if needed — the consistency should be soupy but rich.

✅ Taste & Finish:

• Adjust seasoning (salt, lime juice, more chile if desired).

• Stir in chopped cilantro if using.

🌯 Fresh Tortillas (Flour or Corn)

🫓 Quick Flour Tortillas:

Ingredients:

• 2 cups all-purpose flour

• ½ tsp salt

• ¾ tsp baking powder

• 3 tbsp lard, shortening, or oil

• ¾ cup warm water

Instructions:

1. Mix dry ingredients, then rub in fat until crumbly.

2. Add warm water slowly and knead until soft and smooth (5–7 mins).

3. Rest dough 30 mins. Divide into 8 balls, roll thin.

4. Cook on a hot dry skillet 30–60 secs per side.

📝 Or use store-bought tortillas and warm them on a comal or dry skillet.

🍽 How to Serve:

• Ladle hot frijoles con chorizo into bowls

• Serve with warm tortillas to scoop, wrap, or dunk

• Optional toppings: cotija cheese, diced onion, avocado, pickled jalapeños, or a fried egg on top