Frijol Charro Taco
Norteño charro beans that get their smoke from chipotle and charred tomato instead of bacon — pintos simmered brothy, then mashed just enough to hold in a tortilla. Jalapeño, oregano, and cilantro keep the pot lively.
- Time
- 45 min
- Heat
- Yield
- 10 tacos
- Region
- Norte
Ingredients
Beans
To build
Per-100g nutrition (7 ingredients verified)
| Ingredient | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Garlic cloves, minced | 100 | 0 g | 0 g | 20 g |
| Chipotles in adobo, minced | 67 | 3.3 g | 0 g | 13.3 g |
| Neutral oil | 867 | 0 g | 93.3 g | 0 g |
| Salt | 0 | 0 g | 0 g | 1330 g |
| Corn tortillas | 188 | 3.1 g | 1.6 g | 40.6 g |
| Queso fresco, crumbled | 298 | 18.9 g | 23.4 g | 3 g |
| Cilantro, chopped | 23 | 2.1 g | 0.5 g | 3.7 g |
Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.
Method
Cook the onion, garlic, and jalapeño in oil over medium heat until softened and starting to color.
Add the tomatoes, chipotles, and oregano and cook until the tomatoes break down into a rough, smoky sofrito.
Pour in the beans with their broth and simmer uncovered so the flavors marry and the pot thickens.
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Mash about a third of the beans against the side of the pot so the mixture holds together, and season with salt.
Warm the tortillas on a comal until soft and puffed.
Spoon the frijoles charros onto each tortilla with a slotted spoon and top with queso fresco, avocado, cilantro, and lime.
Build the plate
Round it out
Recommended Cookware & Gear
Cast Iron Round Comal (10.5")
Essential for blistering tortillas and charring chiles evenly.
Heavy Duty Cast Iron Tortilla Press (8")
Engineered leverage for uniform, paper-thin corn masa discs.
Volcanic Stone Molcajete (8.5")
Basalt texture shears cell walls for superior salsa emulsions.
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