Frijoles Atarantados Recipe
Frijoles puercos caldosos con Trompo de Puerco, Trompo de res, trompo negro y queso.
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Ingredients
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Beans
Meats
Toppings
Method
Preparation of Beans
- 1
Soaking the Beans
Rinse the dried pinto beans under cold water to remove any dirt. Place them in a large bowl, cover with water, and let them soak overnight.
- 2
Cooking the Beans
After soaking, drain the beans and transfer them to a large pot. Add 6 cups of fresh water, the whole garlic cloves, and the onion. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beans are tender. Add salt to taste during the last 10 minutes of cooking.
Preparation of Meats
- 3
Cooking the Trompo
In a separate skillet over medium heat, cook the pork, beef, and black trompo pieces until fully cooked and browned on the outside. This should take about 10-15 minutes. Once cooked, remove from heat and set aside.
Assembly and Serving
- 4
Combining Ingredients
Once the beans are cooked and tender, remove the garlic cloves and onion. Add the cooked trompo meats to the beans and stir to combine. Let them simmer together for another 10 minutes to allow the flavors to meld.
- 5
Serving
Ladle the frijoles atarantados into bowls. Top each serving with crumbled queso fresco, chopped cilantro, and a dollop of sour cream. Serve hot.
