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Pork rinds covered in a bean sauce.

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.

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 290 kcal
Author Carissa

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

  1.  Heat a skillet over medium heat and add 2 tbsp of the oil.

  2. 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.

  3. Add the onion and garlic to the skillet and cook for a few minutes until golden and fragrant. Remove from the skillet.

  4. 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.

  5. Transfer the onion and garlic to a blender along with the chicken bouillon, oregano, and pinto beans.

  6. Once the chilies have softened, add them to the blender along with 2 1/2 cups fresh water. Blend until smooth.

  7. Heat a pot over medium heat and add the remaining oil. Once hot, pour in the sauce and stir.

  8. Taste and add more bouillon if needed. Let the sauce simmer for about 8 minutes until hot and slightly thickened.

  9. Place the chicharrones on a plate and pour the salsa over the top.

  10. Garnish with queso fresco and enjoy!