Frijoles rancheros, a vibrant and flavorful Mexican dish, translates literally to "rancher's beans." This hearty stew goes beyond simple beans; it's a culinary journey showcasing the rustic charm of Mexican cuisine. Think tender beans simmered in a rich, savory sauce, brimming with the smoky depth of chiles and the bright acidity of tomatoes. This isn't your grandma's bean soup – frijoles rancheros are a satisfying and versatile meal, perfect for a weeknight dinner or a festive gathering. The depth of flavor is achieved through simple, high-quality ingredients, allowing the natural taste of the beans to shine.
Beyond its deliciousness, frijoles rancheros is surprisingly easy to make. Ready to experience the authentic taste of Mexico in your own kitchen? Let's dive into the step-by-step process and create a truly unforgettable bowl of frijoles rancheros.
Tools Needed
- Pressure cooker
- Pot
- Blender
Ingredients
- Beans (pinto, black, or red): 500g
- Ground beef (20% fat): 600g
- Nopales (cactus pads): 6
- Guajillo chiles: 4
- Ancho chiles: 2
- Onion: 1.5
- Tomato: 1
- Garlic cloves: 3
- Pua chiles: 3
- Cilantro
- Cumin: 0.5 tsp
- Oregano: 0.5 tsp
- Black pepper: 0.25 tsp
- Salt
- Water
- Corn tortillas
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Soak beans in water for 3 hours or overnight. Cook beans in a pressure cooker with a piece of onion and 1 teaspoon of salt for 35 minutes.
- Cut nopales into pieces and clean them. Cook nopales in a pot with half a teaspoon of salt and some cilantro sprigs for 15 minutes. Let cool, then drain and remove onion and cilantro.
- Toast guajillo and pua chiles until slightly browned, being careful not to burn them. Boil tomato in a pot of water for about 5 minutes. Add roasted chiles and continue boiling for 5 minutes. Remove from heat and let cool.
Step 2. Build the Chili Base
- Blend the cooled chiles and tomato with garlic, cumin, oregano, black pepper, and some of the chili boiling water to create a smooth sauce.
- Fry ground beef in its own fat for 12 minutes. Add chopped onion and a pressed clove of garlic, cook for a few minutes. Add ground pepper.
- Add nopales to the meat and fry together for 8 minutes. Stir in the blended chili sauce and cover to cook for 12 minutes.
Step 3. Combine and Simmer
- Add the cooked beans (and a little broth if needed), salt, and chopped cilantro to the stew. Simmer for 7 minutes.
Step 4. Serve
- Serve hot with freshly made corn tortillas.
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- If you don't like spicy food, adjust the amount of pua chiles or omit them completely.
- Don't overcook the chiles while toasting. They should be browned but not burned.
Nutrition
- N/A
FAQs
1. Can I substitute the ground beef with another protein?
Absolutely! Chicken, turkey, or even chorizo would work well. Adjust cooking time as needed depending on the protein you choose.
2. What if I don't have nopales (cactus pads)?
No problem! You can omit them entirely, or substitute with other vegetables like bell peppers, zucchini, or spinach. They add texture, but aren't essential to the flavor.
This rich and hearty chili bean stew, elevated with the addition of ground beef and nopales, is a satisfying and flavorful meal perfect for any occasion. From its vibrant color to its complex taste, this recipe is sure to become a new family favorite. Enjoy the delicious results of your culinary adventure!