Frijoles puercos con chorizo y atún from Asada: The Art of Mexican-Style Grilling (page 129) by Bricia Lopez and Javier Cabral

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe uses Huichol brand bottled hot sauce.

  • rmardel on August 19, 2023

    This the first time I have cooked Mayocoba beans and I will be cooking them again. They were excellent as simply prepared followng the author's technique of cooking the beans with a quartered onion which is later removed, much the way I was taught to cook beans with a whole dried chile which would "take a walk" through the pot before being removed. I could happily eat a bowl of plain beans cooked this way every day. But the beans were also excellent with the added spices, bacon and chorizo, a rich and satisfying meal in a bowl. I would almost think that the added tuna would be too much, except that it wasn't. I used Ortiz yellowfin tuna and it was so delicious that I frankly don't see that I would ever bother to buy and prepare fresh tuna for this dish. I also only put about half the beans in the food processor to partially chop and then stirred them back in with the remaining whole beans and the result, with the tuna, was addictively satisfying.

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