Hold the lard said no Sonorense. These beans are truly a staple, not just to any Mexican, but a Mexican from Sonora. Paired perfectly with flour tortillas. Handmade preferably. But what isn't.
Good enough for dip, in a taco, burrito, make sure you have adequate storage for this beans. You will not want to not have these around for the next couple of days.
Okay lets get started.
List of Ingredients:
- 800 grams of Frijoles Mayocoba (a.k.a. Peruvian beans)
- 450 grams of Queso Chihuahua (the Mexican melting cheese)
- 255 grams of Pork Chorizo (1 whole stick)
- 200 grams of Pork Lard
- 396 grams Salsa Ranchera (2 cans, any brand)
- Salt ( I personally didn't use any in this recipe)
Servings 8-12
STEP 1: Boil beans until soft (presoak if you want to speed of the cook time). No need to add any garlic or onion. All the flavor comes from the next 3 ingredients. Watch your water levels as it can over flow during boiling. Pervuvian beans are used because they provide a very smooth and creamy texture when blended or like said in Sonora, "maneados". Which are exactly this, sans chorizo.
STEP 3: While the beans boil, prepare the chorizo! Stay away from longaniza as the texture of it is not welcoming. Cook it for 3/4 of the time. The rest will be cook during the next steps. While you're at it, cut the cheese in small cubes and open the cans of salsa ranchera. You can, if you are a purist, make salsa ranchera from scratch. And lastly, prepare a large pan and melt the lard in low heat. Do this with caution as fireworks may occur.
STEP 3: Lets check the tenderness. Grab one bean (from the center of the boiling pit) and smash it with you fingers, if this happens easily, then you're good. scoop the beans with the same beans in the pot. Blend the beans. Depending on the size of your blender, you may have to do this step in 2-3 batches. I blended the beans using the lowest speed on my Vitamix. This allowed me to get the texture I was looking for. Do not over fill with water. If you notice your blender making a harsh sound, then add some of the hot boiled water, but be careful of over pouring, you don't want watery beans. Take your time in this step as the beans are HOT.
STEP 4: Pour in the salsa ranchera and mix well. Here comes a work out. If you still end up with a spiral of some sort, its okay. You're going to mix a lot (queue music).
STEP 5: Add the chorizo and mix until you get a small visible spiral. Then, add the cubes of cheese. Start to MIX MIX MIX MIX. Don't stop until the cheese dissolves into the beans. This is the point you can add salt to.
