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Recipe Name: Frijoles Puercos, Michoacan Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 6

2 Ounce(s) Bacon, cut into sm. squares
6 Ounce(s) Chorizo, skinned & crumbled
1/3 Cup(s) Dried, 1/2" flour tortilla
4 Cup(s) Frijoles de Olla
4 Canned chiles largos or
canned jalapenos en
escabeche to taste
1/4 Pound(s) Queso anejo, Chihuahua
Romano or Meunster cheese
2 Ounce(s) Chicarron, fried crackling
broken into small pieces
Fry bacon in small skillet over low heat so fat renders out. Do not
letbacon brown too much. Remove bacon pieces with slotted spoon. Set
aside.Add crumbled chorizo to bacon fat. Fry gently without browning
about 5minutes. Remove chorizo with slotted spoon. Set aside. In same
fat, frytortilla squares until completely crisp. Drain on paper
towels.Put Frijoles de Olla in heavy, wide pan and add whole chiles,
bacon andchorizo. Heat through gently so beans do not scorch on bottom.
Whenbeans just begin to bubble, add cheese and chicarron. As cheese
justbegins to melt, sprinkle top of beans with tortilla squares.
Serveimmediately, before squares become soft.From Tuscon area
newspapers, 1994, 3rd quarter, courtest MikeOrchekowski.

Nutrition (calculated from recipe ingredients)
Calories: 179
Calories From Fat: 141
Total Fat: 15.9g
Cholesterol: 24.6mg
Sodium: 452.4mg
Potassium: 193.1mg
Carbohydrates: 3.7g
Fiber: 1.9g
Sugar: <1g
Protein: 8.1g

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