Ingredients
- 1 Chorizo, about 3 ounces
- 6 strips of bacon
- lard as necessary, probably not though
- 8 ounces pinto beans cooked as for frijoles de olla, which should yield 3.5 - 4 cups with the broth.
- 20 small pitted green olives
- 2 jalapeno chiles en escabeche
- 2 tablespoons grated queso ranchero
Preparation
Step 1
Skin and crumble the chorizo and bacon. Cook in a skillet over low heat, covered, until most of the fat has rendered out. Be careful not to burn. Remove and reserve the chorizo and bacon.
There should be about 1/3 cup of fat in the pan. Take out or make up to that amount with lard. Add the beans and broth and cook them over high heat mashing them as you would for frijoles refritos. If they start to dry out and stick to the pan, add a bit of lard.
When the beans have been mashed to a course texture, and are almost dry, ready to roll, add the bacon, and about 2/3 of the olives chiles and chorizo.
Roll the beans, then turn them onto a serving dish and top with the remaining olives, chiles, and chorizo.
Sprinkle with the cheese, and serve with tortilla chips.