La Frito Loco Recipe
Pulled pork, chopped brisket, chipotle slaw, black beans, Fritos, cheese and jalapenos
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Ingredients
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Meat
Chipotle slaw
Beans & extras
Assembly & toppings
Method
Meat
- 1
Warm and toss meats
Place the pulled pork and chopped brisket in a large skillet over medium-low heat. Add 3 tablespoons BBQ sauce and 1 tablespoon water if dry. Stir and heat until warmed through, about 5–7 minutes. Taste and adjust seasoning with a pinch of salt and pepper. Keep warm on the lowest heat setting.
Chipotle slaw
- 2
Make the slaw dressing
In a medium bowl combine mayonnaise, sour cream, minced chipotle in adobo, lime juice, apple cider vinegar, honey, 1 teaspoon salt and 1 teaspoon black pepper. Whisk until smooth and bright.
- 3
Toss slaw
Add shredded green cabbage, red cabbage and grated carrot to the bowl with the dressing. Toss thoroughly to coat. Taste and adjust acidity or sweetness with more lime or honey if needed. Let sit 10–15 minutes to soften slightly; keep chilled until assembly.
Beans & extras
- 4
Season black beans
Heat a small skillet over medium heat. Add 1 teaspoon olive oil and the finely chopped red onion; sauté 1–2 minutes until fragrant but not browned. Add drained black beans, ground cumin and 1/2 teaspoon salt. Stir and cook 2–3 minutes until beans are heated through. Remove from heat and stir in chopped cilantro. Keep warm or at room temperature for assembly.
Assembly & toppings
- 5
Assemble La Frito Loco (individual bowls or shared platter)
Divide Fritos among 4 small bowls or a single large platter (about 3 cups total). Spoon a layer of warm pulled pork and chopped brisket evenly over the Fritos (about 1¼ cups pork and ½ cup brisket per serving). Scatter the warm seasoned black beans next to or over the meats (about 1/4 cup per serving).
- 6
Add slaw and cheese
Top each portion with generous spoonfuls of chipotle slaw (about 3/4 cup per serving) and sprinkle shredded cheddar cheese evenly over the top.
- 7
Finish with jalapeños and crema
Scatter pickled jalapeños and optional fresh slices to taste. Drizzle sour cream or crema in a few small dollops over each bowl and garnish with lime wedges on the side. Serve immediately so Fritos remain crunchy; if you prefer a slightly softened chip, assemble just before eating.