Charros Restaurant Menu Recipes

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CHARRO BEANS



Charro Beans image

These amazing Mexican Charro Beans are made with pinto beans simmering in a boldly flavored broth with bacon, ham, chorizo, chili peppers, tomatoes and spices.

Provided by Lauren Allen

Categories     Main Course     Side Dish

Time 1h45m

Number Of Ingredients 19

1 pound dried pinto beans* ((2 cups))
6 cups water (, or more if needed)
¼ of an onion
½ teaspoon salt
1 bay leaf
5 slices bacon (, chopped)
5 ounces chorizo ((or 2 sausages or hot dogs), chopped)
1 cup diced ham or sausages
½ of a yellow onion (, chopped)
3 cloves garlic (, minced)
2 tomatoes* (, diced)
1 jalapeno or serrano pepper (, seeded and chopped)
½ - 1 chipotle pepper in adobo sauce (, chopped (optional, but recommended for a smoky spice)*)
1 cup fresh chopped cilantro ((about 1/2 bunch))
1/2 teaspoon cumin
½ teaspoon paprika
1/2 teaspoon oregano
Salt and pepper (, to taste)
1 teaspoon chicken bouillon

Steps:

  • Pour dry beans into a colander and rinse them off, removing any unwanted pieces. Add to a large pot with 6 cups of water (or enough to cover them by about 2 inches), a small chunk of onion, bay leaf and 1/2 teaspoon of salt.
  • Bring to a boil, then reduce heat to a simmer and cook for 1 to 2 hours, until the beans are tender, but not bursting. (Mine usually take about 1 hour but depends on how dry/old your beans are). Check them a few times during cooking to make sure they are covered in water and add a little more water if needed.
  • Once the beans are tender, drain them, reserving the liquid and pouring it into a measuring cup. Add additional water (or reduce liquid if needed) to make 2 ½ cups of total liquid. Stir in 1 teaspoon chicken bouillon. Set aside.
  • Add the bacon and chorizo to a large pot and cook for about 5 minutes or until bacon is cooked. Remove some of the grease. Add onion and garlic and cook until onion is translucent. Add ham (sausages, if using), diced tomatoes, peppers, cilantro, oregano, paprika, cumin, black pepper and cook for 5 additional minutes.
  • Add cooked beans and broth and simmer for 15 minutes. Taste and season with salt and pepper, or additional spices if needed. Garnish with cilantro before serving.
  • Serve as a main dish, wish warm tortillas, or as a side dish. When serving as a side dish I like to thicken the beans by adding a cornstarch slurry at the end (1 tablespoon of corn starch mixed with 2 tablespoons of water).

Nutrition Facts : ServingSize 1 cup, Calories 338 kcal, Carbohydrate 40 g, Protein 20 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 28 mg, Sodium 657 mg, Fiber 10 g, Sugar 3 g

FRIJOLES CHARROS (MEXICAN PINTO BEANS WITH BACON AND CHILES) RECIPE



Frijoles Charros (Mexican Pinto Beans With Bacon and Chiles) Recipe image

The ideal potluck dish is one that's easy to make in bulk, inexpensive, and holds up to extended heating and reheating. Frijoles charros is one superlative potluck dish.

Provided by J. Kenji López-Alt

Categories     Sides     Soups and Stews

Time 9h5m

Yield 12

Number Of Ingredients 11

1 pound (450g) dried pinto beans
Kosher salt
12 ounces (340g) diced bacon (see note)
1 medium white or yellow onion, diced (about 8 ounces; 225g)
2 serrano chilies or 1 jalapeño, minced (remove seeds and ribs if you prefer less heat)
3 medium cloves garlic, minced (about 1 tablespoon; 12g)
2 (14-ounce; 400g) cans diced fire-roasted tomatoes (see note)
6 cups (1.4L) homemade or store-bought low-sodium chicken stock
2 bay leaves
2 sprigs epazote (optional; see note)
Large handful chopped fresh cilantro leaves and fine stems

Steps:

  • Place beans in a large bowl and fill with enough cold water to cover by at least four inches. Add 2 tablespoons (18g) kosher salt and stir to dissolve. Let soak 8 to 12 hours. Drain and rinse.
  • In a large Dutch oven, add beans, stock, bay leaves, 2 teaspoons (6g) kosher salt, and epazote (if using). Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until beans are just tender, about 45 minutes.
  • Meanwhile, heat bacon in a 12-inch stainless steel or cast iron skillet over medium-high heat. Cook, stirring constantly, until fat is rendered and bacon is just starting to brown around the edges, about 5 minutes. Add onion and chiles and cook, stirring, until softened and just starting to brown, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes (see note) and cook, stirring and scraping up browned bits from the bottom of the pan, until the liquid is thick and the mixture begins to sizzle, about 3 minutes.
  • Remove lid from Dutch oven, add bacon-tomato mixture, and continue cooking, stirring occasionally, until beans are completely creamy and liquid has thickened into a rich, creamy broth, about 20 minutes. Season to taste with salt. Discard bay leaves, stir in cilantro, and serve. Beans can be stored in the refrigerator for up to 1 week.

Nutrition Facts : Calories 294 kcal, Carbohydrate 29 g, Cholesterol 28 mg, Fiber 8 g, Protein 20 g, SaturatedFat 4 g, Sodium 1059 mg, Sugar 4 g, Fat 11 g, ServingSize Serves 8 to 12, UnsaturatedFat 0 g

CHURROS



Churros image

These Mexican fritters are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far.

Provided by Delia

Categories     Everyday Cooking     Vegan     Bread

Time 20m

Yield 4

Number Of Ingredients 8

1 cup water
2 ½ tablespoons white sugar
½ teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
½ cup white sugar, or to taste
1 teaspoon ground cinnamon

Steps:

  • In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
  • Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels.
  • Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Nutrition Facts : Calories 691.3 calories, Carbohydrate 57.1 g, Fat 51.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 293.1 mg, Sugar 32.9 g

FRIJOLES CHARROS | MEXICAN CHARRO BEANS RECIPE



Frijoles Charros | Mexican Charro Beans Recipe image

These frijoles charros are another level of beans. Serve as a main dish or as a side dish. Perfect for cookouts too.

Provided by Nancy Lopez & MexicanMadeMeatless.com

Categories     Main Course     Main Dish

Number Of Ingredients 15

1 Tablespoon olive oil or vegetable
1 small white onion (finely chopped)
3 whole garlic cloves (finely minced)
3/4 cups vegan chorizo
2 whole vegan hot dogs
3 strips vegan bacon
2 whole Serrano or jalapenos (to taste)
1 large Poblano pepper (or chile guero)
2 medium Roma tomatoes (chopped)
1.5 cups dry pinto (or other beans (can soak overnight if desired))
1 teaspoon salt (to taste)
1/4 teaspoon ground black pepper (to taste)
1 teaspoon ground cumin (adjust to taste)
4 cups low sodium vegetable broth
1 cup chopped cilantro

Steps:

  • Select the Sauté function on the pressure cooker or Instant Pot and wait until it warms up. Then add the oil and the onion. Sauté until the onion is soft and translucent, then add the garlic and sauté a couple of minutes.
  • Add the chorizo and hot dogs and sauté another few minutes. Now add the chilies, tomato, stir until well combined then add the dried beans and mix until well combined. Add the seasonings and broth and mix until well combined.
  • Cancel the Saute function and carefully place the lid on the pressure cooker. Set valve to Sealing then set to High Pressure and time to 50 Minutes.
  • Once finished cooking do a natural release for 10 minutes then a forced release of any leftover steam - be very careful and stand away from the pot.
  • Allow to cool slightly before serving topped with some roughly chopped cilantro. You can also serve with lime wedges. Enjoy!

Nutrition Facts : ServingSize 4 servings, Calories 367 kcal, Carbohydrate 56 g, Protein 21 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 0.01 mg, Sodium 770 mg, Fiber 16 g, Sugar 5 g, UnsaturatedFat 7 g

HOMEMADE CHURROS



Homemade Churros image

These fried cinnamon-sugar goodies are best when fresh and hot. Try them with a cup of coffee or hot chocolate. Don't be surprised if people start dunking...and then go back for more fritters.

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 10

1/2 cup water
1/2 cup 2% milk
1 tablespoon canola oil
1/4 teaspoon salt
1 cup all-purpose flour
1 large egg, room temperature
1/4 teaspoon grated lemon zest
Additional oil for frying
1/2 cup sugar
1/4 teaspoon ground cinnamon

Steps:

  • In a large saucepan, bring the water, milk, oil and salt to a boil. Add flour all at once and stir until a smooth ball forms. Transfer to a large bowl; let stand for 5 minutes. , Beat on medium-high speed for 1 minute or until the dough softens. Add egg and lemon zest; beat for 1-2 minutes. Set aside to cool. , In a deep cast-iron or heavy skillet, heat 1 in. oil to 375°. Insert a large star tip in a pastry bag; fill with dough. On a baking sheet, pipe dough into 4-in. strips. , Transfer strips to skillet and fry until golden brown on both sides. Drain on paper towels. Combine the sugar and cinnamon; sprinkle over churros. Serve warm.

Nutrition Facts : Calories 122 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 60mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

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