Dinner · Mexican · 15 min
Frijoles de la Olla with Queso Fresco and Hand-Pressed Corn Tortillas
- Calories
- 696
- Protein
- 40g
- Carbs
- 87g
- Fat
- 22g
Ingredients
- 264.5 g pinto beans
- 0.25 each white onion
- 2 clove garlic
- 1 tsp salt
- 4 cup water
- 81.4 g queso fresco
- 4 sprig cilantro
- 22.7 g corn tortillas
Method
- 01Soak pinto beans overnight in water; drain and rinse thoroughly.
- 02In a heavy pot or Dutch oven, combine soaked pinto beans, halved white onion, garlic cloves, 2 sprigs of cilantro, and 4 cups of water.
- 03Bring to a boil over medium-high heat, then lower heat, cover partially, and simmer gently for 1.5 hours until beans are tender.
- 04Stir in 1 tsp salt and simmer for an additional 10 minutes until the broth is rich and thickened. Remove onion and garlic halves if desired.
- 05Warm corn tortillas on a hot skillet or comal for 30-45 seconds per side until pliable and slightly blistered.
- 06Ladle hot beans and broth into a shallow bowl. Top with crumbled queso fresco and remaining fresh chopped cilantro, serving immediately alongside warm tortillas.
Cook it with the whole plan around it
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