Frijoles Especiales (South Texas Style)

Steps

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1. 1
   Add the pinto beans and water to a slow cooker set on high heat. Season with fine ground black pepper, salt, and garlic cloves. Cover and set to cook.
   ▶ ≈0:00
2. 2
   Prepare the meat components: dice the bacon finely, cut salt pork into quarters, and chop or slice the chorizo.
   ▶ ≈0:25
3. 3
   Dice the onion finely and roughly chop the tomato—precision isn't necessary as the tomato will break down during cooking.
   ▶ ≈0:51
4. 4
   In a skillet, sauté the onion, chorizo, and tomato together to develop deeper flavors—this step is optional but recommended for best results.
   ▶ ≈1:05
5. 5
   Transfer the sautéed mixture to the slow cooker. Add tomato sauce, tomato paste, and chopped fresh cilantro.
   ▶ ≈1:31
6. 6
   Pierce the pickled jalapeños to release their internal juices and flavor, then add them to the slow cooker.
   ▶ ≈1:44
7. 7
   Cut the thin-sliced beef into small cubes. Heat oil in a skillet and cook the meat over medium-high heat until browned but still tender.
   ▶ ≈1:56
8. 8
   Add the cooked beef to the slow cooker and stir to combine with the beans and other ingredients. Continue cooking on high until the beans are tender, approximately 4 hours total.
   ▶ ≈2:23
9. 9
   To serve, place some cooked beef at the bottom of a bowl, add the beans, then top with a dollop of guacamole, queso fresco, fresh cilantro, onions, and additional beef.
   ▶ ≈2:36