Frijoles Quebrados
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Hidalgo, Mexico
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Description
A brothy, rustic bean preparation from Hidalgo in which dried flor de mayo or pinto beans are roughly cracked before cooking — not whole, not pureed — so the starch bleeds into the pot and thickens the broth naturally. Toasted and soaked guajillo chiles blended with avocado leaves give the pot a deep, mildly fruity heat, while xoconostles (the tart, seedy fruit of certain Opuntia cactus species) or a substitute cut through the richness with acidity. This is a soupy, spoonable dish: the broth is the point. Diana Kennedy documents it as a household recipe from the state of Hidalgo, where it is eaten as a substantial course, not a side.
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The Thread
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Flavour Context
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Pillars V — VII
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