Frijoles con Veneno

Recado Rojo-Spiced Pork, Refried Pinto Beans, Pickled Red Onions, Queso Fresco, Salsa, Flour Tortillas

Chefs Pepe Camero and Asia Keovorabouth of Mijo Gordito | Nashville, TN

---

Adapted by StarChefs  |  July 2026  |  Photo: Will Blunt

INGREDIENTS

Recado Rojo:
6 guajillo chiles
6 chiles de árbol
4 pasilla chiles
4 ancho chiles
8 cloves garlic
1 teaspoon ground oregano
1 teaspoon ground cumin
Juice of 1 navel orange

Refried Pinto Beans:
4 cups pinto beans, rinsed and soaked overnight
8 cloves garlic
1 small onion, chopped
2 bay leaves
Kosher salt
2 cups lard

Pork:
Ground pork
Kosher salt
Ground black pepper
4 cups lard
Juice of 1 navel orange

To Assemble and Serve:
Pickled red onions
Queso fresco
Salsa
Flour tortillas

METHOD

For the Recado Rojo:
Bring a pot of water to a boil. Add chiles. Remove from heat and let sit at room temperature until chiles soften. Transfer to a Vitamix Commercial blender with remaining ingredients. Blend on high speed until smooth, adding chile soaking liquid as needed to achieve desired consistency. Pass through a fine-mesh strainer. Transfer to an airtight container and refrigerate.

For the Refried Pinto Beans:
In a stock pot over medium heat, combine beans, garlic, onions, and bay leaves. Cook until beans are fork-tender. Season with salt. Remove and discard bay leaves. Transfer mixture to a food processor and purée until smooth. Set aside. In a heavy-bottomed saucepan over medium heat, melt lard. Add puréed bean mixture and cook until warmed through. Taste and adjust seasoning with salt. Reduce heat and keep warm.

For the Pork:
On a clean work surface, season pork with salt and pepper. Let sit 45 minutes at room temperature. Set aside. In a sauté pan over medium heat, melt lard. Add seasoned pork and cook until evenly browned. Add desired amount Recado Rojo and cook until warmed through. Add orange juice. Season with additional salt and pepper. Reduce heat and keep warm.

To Assemble and Serve:
Place Refried Pinto Beans in a serving bowl. Top with Pork. Garnish with pickled red onions and queso fresco. Serve with salsa and flour tortillas.

---