These old-school frijoles charros in broth, from 'Asada: The Art of Mexican-Style Grilling,' are a classic choice that never fails at a carne asada gathering.
1 head garlic , smashed and peeled6 hot dogs, chopped into small pieces400 grams chopped tomatoesIn a large pot, combine 1 gallon of water with the dried beans, onion and garlic. Bring to a boil. Once boiling, lower the heat to a simmer, cover and cook until the beans are softened. This should take about 1 hour but can take up to 2 hours, depending on the freshness of the dried beans. Add the salt to the pot once the beans are cooked. Discard the onion and garlic. Turn off the heat.
In a large frying pan over high heat, add the bacon, ham, hot dogs, ground cumin and Mexican and Spanish chorizos. Fry until the meat is cooked, about 7 minutes. Add the tomatoes and cook until their liquid is reduced, about 6 minutes. Add this chorizo mixture to the pot of beans and stir to combine. Bring to a simmer and cook for an additional 20 minutes.Stir in the cilantro. If you would like a thicker broth, mash the contents of the pot with a potato masher.
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