Chicharrones en salsa de frijol or pork rinds in bean sauce is a delicious, easy and inexpensive dish I like to prepare every now and then. My husband often likes to buy chicharrones at one of the nearby Mexican carnicerias. When he does this I like to use what’s leoftver to make this dish. It’s similar to my recipe for chicharrones en salsa roja but even better because it also includes pinto beans and more dried chilies.
Why You’ll Love This Recipe
- Rich, smoky flavor from dried Mexican chiles
- Creamy bean-based salsa that pairs perfectly with chicharrones
- Perfect with warm tortillas and queso fresco
- Can be eaten as a side or as main dish
Ingredients Overview
The incredibly flavorful sauce is made from simple ingredients that together create something so delicious you’ll want to go back for seconds.
Chicharrones
We like to get ours fresh from the carnicerias however I have used store-bought chicharrones in a pinch. They work and are still yummy but I highly recommend you get fresh ones if you’re able to.
Guajillo Chiles
These are usually pretty mild chilies that have a slightly fruity flavor. These will be used to build the flavor base of the sauce.
Ancho Chilies
These add additional flavor that really complement the guajillo chilies.
Morita chilies
Morita chilies contribute smokiness and heat to the sauce.
Pinto Beans
Pinto beans help thicken the sauce and give it a creamy texture.
White Onion
White onion adds a mild sweetness and depth of flavor to the sauce. It’s sautéed until lightly golden to enhance its flavor before blending.
Garlic
Garlic adds a savory aroma and helps round out the flavor of the sauce.
Mexican Oregano
Mexican oregano adds a slightly citrusy, earthy flavor that works beautifully with the chiles.
Chicken Bouillon
Chicken bouillon adds savory flavor and enhances the overall taste of the sauce. It helps balance the chiles and beans and gives the salsa a deeper, more seasoned flavor.
How to Make Chicharrones en Salsa de Frijol
Toast the Chiles
I like to lightly toast the chilies in oil as this adds more flavor to the sauce
Cook the Onion and Garlic
After toasting the chilies you’re also going to toast the onion and garlic in oil until golden. This step enhances the flavors of the onion and garlic.
Soften the Chiles
Return the toasted chiles to the skillet and cover them with water. Bring to a boil, then turn off the heat and let them soak for 20 minutes until softened.
Blend the Sauce
Transfer the onion and garlic to a blender along with the chicken bouillon, Mexican oregano, and pinto beans.
Once the chiles have softened, add them to the blender along with the fresh water. Blend until completely smooth.
Simmer the Sauce
Heat a pot over medium heat and add the remaining oil. Pour in the blended sauce and stir.
Taste and adjust seasoning if needed by adding more bouillon. Let the sauce simmer for about 8 minutes until hot.
Assemble
Place the chicharrones on a plate and pour the hot salsa over the top. Garnish with queso fresco and serve immediately.
Variations
Instead of toasting the ingredients first like I do you can always just soften the chilies in hot water. Then transfer them to the blender along with the onion, garlic and beans. I’ve made it this way before and it is still very delicious however I really love the additional flavor that toasting the ingredients adds.
You can make this recipe with fresh or canned beans. I usually use fresh as I always have leftover homemade pinto beans my refrigerator.
This recipe can be made with either pinto or black beans. Both are incredibly delicious. If you use black beans the sauce will be a bit darker in color.
Chicharrones en Salsa de Frijol
Crispy chicharrones topped with a smoky bean and chile sauce made with guajillo, ancho, and morita chiles. A comforting Mexican dish perfect with warm tortillas.
Ingredients
- 2 cups chicharrones
- 3 tbs vegetable oil
- 4 guajillo chilies stems and seeds removed
- 2 ancho chilies stems and seeds removed
- 3 morita chilies stems and seeds removed
- 1/4 white onion
- 2 cloves garlic peeled
- 2 tsp chicken bouillon
- 1 tsp Mexican oregano
- 2 cups pinto beans
- 2 1/2 cups water fresh
Instructions
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Heat a skillet over medium heat and add 2 tbsp of the oil.
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Once hot, add the chilies in batches and quickly toast them on both sides. This should only take about 20 seconds so the chilies don’t burn. Transfer the toasted chilies to a plate and set aside.
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Add the onion and garlic to the skillet and cook for a few minutes until golden and fragrant. Remove from the skillet.
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Return the chilies to the skillet, cover with water, and bring to a boil. Turn off the heat and let them soak for 20 minutes to soften.
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Transfer the onion and garlic to a blender along with the chicken bouillon, oregano, and pinto beans.
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Once the chilies have softened, add them to the blender along with 2 1/2 cups fresh water. Blend until smooth.
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Heat a pot over medium heat and add the remaining oil. Once hot, pour in the sauce and stir.
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Taste and add more bouillon if needed. Let the sauce simmer for about 8 minutes until hot and slightly thickened.
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Place the chicharrones on a plate and pour the salsa over the top.
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Garnish with queso fresco and enjoy!