Comments on: Frijoles Puercos

By: Maricruz Avalos Flores

Maricruz Avalos Flores — Wed, 10 Jan 2024 16:44:04 +0000

In reply to Mila. Hi Mila, you can also opt for low fat store-bought chorizo, or make your own using a lean cut (like loin). The fat from chorizo add flavor, yes, but the main flavor comes from the spices, so you can also leave out the lard/bacon grease and cook the chorizo on low heat until cooked through and a bit of its own fat release on the pan.

By: Mila

Mila — Tue, 09 Jan 2024 21:16:14 +0000

How much would leaving out the pork lard/bacon grease change the final product? I’m sensitive to things with a lot of fat in them (RIP my gallbladder), but I know the chorizo is important in the overall flavor, so I wouldn’t want to leave that out. It’s typically pretty fatty on its own, so hoping I could just use that?

By: Laura Lopez

Laura Lopez — Fri, 10 Jun 2022 05:54:37 +0000

Thank you for the recipe, frijoles puercos are one of my favorites sides for carne asada. My mother used to add tomatoes and sardines too but I like them more simplest like your recipe.