Prepare yourself for a flavour fiesta as we dive into the world of Frijoles Puercos, or as I like to call them, porky beans. These beans are the life of the party, the stars of every celebration in our family. And let me tell you, my mother's recipe is nothing short of legendary.
Picture this: three kilos of pure deliciousness, meticulously crafted to perfection. It all starts with the beans, cleaned and cooked just until they reach that al dente state. Once cooked, the beans are drained, but not before reserving that precious broth. After a quick cool-down, it's time to work some magic.
We gather around the cast iron hand crank corn mill, each taking turns to grind a couple of cups of beans at a time. It's a rite of passage for all the kids, a test of our dedication to the cause. And trust me, if you wanted a taste of those frijoles puercos, you had to earn it. The grinding commences, and with every turn of the crank, we inch closer to bean-paste heaven.
Once the paste is smooth and velvety, the real show begins. My mother brings out her prized possession, the largest earthenware pot you've ever laid eyes on. It takes center stage on the stove, ready to receive the first superstar ingredient: pork lard. Oh yes, lots of it. As the lard heats up, in goes a quarter kilo of Mexican chorizo, sizzling to a golden perfection. Then, bit by bit, the bean paste joins the party, blending with the glorious fat and flavour. If the mix gets too thick, a splash of the reserved broth comes to the rescue, ensuring the perfect consistency.
But wait, there's more! Enter the heroes of heat and zest: two bottles of Salsa Ranchera Clemente Jacques. You know it's about to get real when those bottles make an appearance. These bottles are exclusively reserved for frijoles puercos duty. We never use them for anything else. As the salsa and beans mingle, a symphony of flavors dances in the pot.
And now, the grand finale: cheese, and lots of it! It's my time to shine as I take on the task of grating one kilo of glorious Chihuahua cheese. It may seem like an eternity to a 10-year-old, but believe me, it's a labour of love. Once the cheese melts into the porky, spicy mix, my mother presents me with a bean sandwich on wholemeal bread and eagerly awaits my verdict. And without fail, it's always a resounding thumbs up.
Over the years, I've attempted to recreate the magic of frijoles puercos, facing various challenges along the way. The absence of an earthenware pot, the struggle to find the right salsa ranchera, and the lack of a corn mill or the perfect chorizo. But I never gave up. I learned the art of making chorizo from scratch, scoured greengrocers for that elusive salsa ranchera, and decided to give it another shot. And you know what? It was pure magic. The taste transported me back to those cherished memories, and I savoured happiness on a warm tortilla.
So, my friends, I invite you to join me on this flavorful journey. Let's recreate the joy of Frijoles Puercos together, sharing laughter, stories, and a feast that will forever linger in our hearts. Get ready to experience a taste sensation like no other. It's time to celebrate and savor the magic of porky beans!