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Mexican
Frijoles para Gorditas — Hidalgo
A deeply savory bean filling from Hidalgo state, built on flor de mayo or pinto beans enriched with ground anise and a strained guajillo chile sauce. The defining moment is the final skillet reduction, where the bean-and-chile mixture is stirred continuously until it turns glossy and pulls together into a cohesive, thickened mass ready to stuff gorditas. Diana Kennedy recorded this preparation in My Mexico as a regional expression of how beans move beyond the pot and into a specific culinary role — the filling — through a secondary cooking that transforms texture and concentrates flavor.
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I
The Market List
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1
pound (450 g) flor de mayo or pinto beans, dried
2
rounded tablespoons anise seeds, ground
Salt to taste
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11
guajillo chiles
5 tablespoons
lard or vegetable oil
Your own market
II
The Method
1
Cook beans in unsalted water until fully tender. Reserve broth.
2
Drain beans and mash to a rough, textured puree. Stir in ground anise and salt.
3
Toast guajillo chiles on a dry comal over medium heat until fragrant and slightly pliable. Remove stems and seeds. Soak in warm water until softened, about 15 minutes.
4
Blend soaked chiles with enough bean broth to move the blender freely. Strain through a medium sieve, pressing solids through.
5
Heat lard or oil in a wide skillet over medium-high heat until shimmering, approximately 175°C (350°F). Pour in strained chile sauce — it will sizzle. Stir and cook 2 minutes.
6
Add bean puree to the skillet. Stir constantly, scraping the bottom and sides, until the mixture becomes glossy and thickened, about 8 minutes.
7
Adjust salt. Use immediately as a filling, or hold warm.
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