Traditional Bomba de Frijoles
Brenda Villagomez
A classic dish from the Mexican state of Veracruz, these traditional bombas de frijoles have come to give a flavorful twist to your breakfast! Featuring buttery and fluffy conchas stuffed with velvety refried beans and Manchego slices, these bombas veracruzanas have a unique combination of flavors that will delight even the most demanding palates.
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Ingredients
6
Portions
  • 1 cup chorizo
  • 1/2 cups onion, finely chopped
  • 2 cups black beans
  • 2 tablespoons ground chipotle chile
  • some salt and pepper
  • 6 concha, medium-sized
  • some butter
  • 6 slices Manchego cheese
  • some pickled chiles, for serving
Preparation
40 mins
20 mins
Easy
  • Preheat oven to 356 °F.
  • In a skillet over medium heat, cook chorizo until it renders fat out. Add onion and cook for 1 minute. Add beans and mash them with a masher. Add ground chipotle chile and season with salt and pepper. Remove and set aside.
  • Using a serrated knife, cut conchas in half. Arrange concha heels in a baking dish. Spread with butter and bake for 3 minutes. Set aside.
  • Spread beans on the buttery concha heels and top with cheese. Place concha crowns on top. Bake for 5 minutes or until cheese broils.
  • Remove from oven. Serve traditional bomba de frijoles with pickled chiles on the side and pair with a cup of café de olla.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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