A traditional Mexican dish named after the Mexican ‘Cowboy’ horsemen, this dish is so versatile that can be enjoyed as an accompaniment to meat or eggs for breakfast, or on its own for lunch or a light meal.
Always serve with a soupy consistency accompanied by warm corn tortillas.
1 Tbs Vegetable Oil
100g Streaky Bacon. Diced.
1 Can Sliced Jalapeño Chillies
1 Can Pinto Beans. Drained.
1 Medium Potato. Cooked, Peeled and Diced.
4 Cups Chicken Stock
100g Mature Cheddar Cheese. (Optional)
Salt and Pepper
1. Heat oil in a deep cooking pot.
2. Add bacon and fry until crispy and fat has rendered out nicely.
3. Lower the heat and add the sliced jalapeños chillies. Fry for a few minutes.
4. Add the beans and the potato and fry thoroughly.
5. Add the chicken stock and bring to a boil.
6. Cook for a few more minutes to heat the beans through.
7. Season to taste and serve piping hot.
9. Sprinkle with grated cheese if desired.