Empalmes Regios

Heat 30g manteca de cerdo in a large skillet over medium heat. Add 50g finely diced cebolla blanca and finely diced chiles serranos and sauté until softened, about 5 minutes.

Add the cooked frijoles pintos cocidos to the skillet and mash them thoroughly with a potato masher, adding a little of their cooking liquid if needed to achieve a creamy consistency. Season the frijoles pintos cocidos with sal to taste. Continue cooking and stirring until the beans are thick and have absorbed most of the liquid, about 10-15 minutes. Set aside.

Rehydrate the carne seca by simmering it in water for about 15-20 minutes until tender. Drain and shred the carne seca finely.