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Name: Frijoles Puercos, Michoacan
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 oz Bacon cut into sm. squares; 2 oz Chicarron (fried crackling); 4 chiles largos or; 6 oz Chorizo skinned & crumbled; 1/3 c flour tortilla cut into 1/2" strips; 1/4 lb Queso anejo, Chihuahua; 4 c Frijoles de Olla

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INGREDIENTS

2 oz Bacon ; cut into sm. squares
2 oz Chicarron ; (fried crackling)
4 chiles largos ; or
6 oz Chorizo ; skinned & crumbled
1/3 c flour tortilla ; cut into 1/2" strips
1/4 lb Queso anejo, Chihuahua
4 c Frijoles de Olla

Servings

INSTRUCTIONS

Fry bacon in small skillet over low heat so fat renders out. Do not let bacon brown too much. Remove bacon pieces with slotted spoon. Set aside. Add crumbled chorizo to bacon fat. Fry gently without browning about 5 minutes. Remove chorizo with slotted spoon. Set aside. In same fat, fry tortilla squares until completely crisp. Drain on paper towels. Put Frijoles de Olla in heavy, wide pan and add whole chiles, bacon and chorizo. Heat through gently so beans do not scorch on bottom. When beans just begin to bubble, add cheese and chicarron. As cheese just begins to melt, sprinkle top of beans with tortilla squares. Serve immediately, before squares become soft. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

NOTES

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Frijoles Puercos, Michoacan

2 oz Bacon cut into sm. squares
2 oz Chicarron (fried crackling)
4 chiles largos or
6 oz Chorizo skinned & crumbled
1/3 c flour tortilla cut into 1/2" strips
1/4 lb Queso anejo, Chihuahua
4 c Frijoles de Olla

Fry bacon in small skillet over low heat so fat renders out. Do not  let bacon brown too much. Remove bacon pieces with slotted spoon. Set  aside. Add crumbled chorizo to bacon fat. Fry gently without browning  about 5 minutes. Remove chorizo with slotted spoon. Set aside. In  same fat, fry tortilla squares until completely crisp. Drain on paper  towels.    Put Frijoles de Olla in heavy, wide pan and add whole chiles, bacon  and chorizo. Heat through gently so beans do not scorch on bottom.  When beans just begin to bubble, add cheese and chicarron. As cheese  just begins to melt, sprinkle top of beans with tortilla squares.  Serve immediately, before squares become soft.    From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition

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Serving Size: 1 Serving (78g)
Recipe Makes: 6

Calories: 211
Calories from Fat: 144 (68%)

Amt Per Serving		% DV

	Total Fat 16g	21 %
	Saturated Fat 5.7g	29 %
	Monounsaturated Fat 7.6g
	Polyunsanturated Fat 1.6g
Cholesterol 31.3mg		10 %
Sodium 507mg		17 %
Potassium 151.5mg		4 %
Total Carbohydrate 7g		2 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 6.6g
Protein 8.9g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 211

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