Yield: 4 servings
Frijoles Puercos (Mexican Bean Dip)
Packed with smoky chorizo and hints of chipotle, frijoles puercos will be your new favorite 20-minute bean dip. It's the ultimate appetizer.
Ingredients
- 2 cups cooked pinto beans, drained
- ⅓ cup onion, diced
- 2 tablespoons chipotle sauce
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ cup bean broth, optional
- 4.5 ounces chorizo
- 1 tablespoon lard, or oil
- 1 cup Oaxaca cheese, shredded
- Tortilla chips, for serving
New Group
- Optional Toppings:
- Avocado
- Cilantro
- Oaxaca cheese, shredded
- Queso fresco, crumbled
- Jalapeño slices
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Instructions
- Add the pinto beans, onion, chipotle sauce, garlic and salt to a blender and blend until smooth. (If the beans are too thick, add some broth, a little at a time, until they are the consistency you prefer.)
- In a large sauté pan, melt the lard and cook the chorizo, breaking apart the meat as it cooks. (You can remove the excess grease or leave it in the pan to fry the beans.)
- Pour the bean mixture into the pan and fry for 3 to 4 minutes, stirring often. Stir in the cheese and remove from the heat.
- You may wish to top your frijoles puercos with avocado slices, cilantro, extra Oaxaca cheese, crumbled queso fresco or jalapeño slices.
- Serve hot with chips!
Notes
- Chipotle Sauce: If you can't find Chipotle Sauce, you can use 1-2 chipotles in adobo sauce also work. Don't use chipotle mayo.
- Storage: Refrigerate the leftovers in an airtight container for up to 5 days. To heat them, sprinkle the beans with 1-2 tsp of water and stir briefly to prevent them from drying out. Microwave them for up to a minute or until warm.
Nutrition
Serving: 4, Calories: 714kcal, Carbohydrates: 40g, Protein: 34g, Fat: 48g, Saturated Fat: 19g, Polyunsaturated Fat: 25g, Trans Fat: 1g, Cholesterol: 91mg, Sodium: 1534mg, Fiber: 13g, Sugar: 4g