Frijoles charros, or charro beans, from the North of Mexico. Originating from the “charrerias” ranches where cowboys would cook in metal pots using ingredients they had handy, these beans are simple, hearty and full of flavour.
Serves
4
Tomatoes
Onion
Green Bell Pepper
Smoked Streaky Bacon
Cooking Chorizo
Fresh Coriander
Vegetable Oil
Drained Unsalted Cooked Pinto Beans
Pinto Bean Juice
Pickled Whole Jalapeño
Pickled Jalapeño Vinegar
Sea Salt
TO SERVE:
Ripe Hass Avocado
Corn Tortilla
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Karla Zazueta
Karla Zazueta is an incredible Mexican cook, food writer and cookery teacher. She teaches her Mexican traditions, recipes and techniques through cooking classes at her Mexican Food Memories cooking school. She also hosts Mexican supper clubs at her family home. Her recipes have been featured in The Guardian, BBC Food, NatGeo Food Magazine and many more. She's also just released her first cookbook, Norteña, where she shares the story of her family recipes and northern Mexico.
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Karla Zazueta
Karla Zazueta is an incredible Mexican cook, food writer and cookery teacher. She teaches her Mexican traditions, recipes and techniques through cooking classes at her Mexican Food Memories cooking school. She also hosts Mexican supper clubs at her family home. Her recipes have been featured in The Guardian, BBC Food, NatGeo Food Magazine and many more. She's also just released her first cookbook, Norteña, where she shares the story of her family recipes and northern Mexico.