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Frijoles Puercos, Michoacan Recipe

by Global Cookbook

Ingredients

2 ounce Bacon, cut into sm. squares 6 ounce Chorizo, skinned & crumbled 1/3 c. Dry, 1/2" flour tortilla squares 4 c. Frijoles de Olla

4 x Canned chiles largos or possibly canned jalapenos en escabeche to taste 1/4 lb Queso anejo, Chihuahua, Romano or possibly Meunster cheese 2 ounce Chicarron (fried crackling), broken into small pcs

Directions

1. Fry bacon in small skillet over low heat so fat renders out. Don't let bacon brown too much. Remove bacon pcs with slotted spoon. Set aside. Add in crumbled chorizo to bacon fat. Fry gently without browning about 5 min. Remove chorizo with slotted spoon. Set aside. In same fat, fry tortilla squares till completely crisp. Drain on paper towels.
2. Put Frijoles de Olla in heavy, wide pan and add in whole chiles, bacon and chorizo. Heat through gently so beans don't scorch on bottom.
3. When beans just begin to bubble, add in cheese and chicarron. As cheese just begins to heat, sprinkle top of beans with tortilla squares.
4. Serve immediately, before squares become soft.

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