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About this recipe

✨

Recipe highlight

Why you’ll love it

Creamy pinto beans, sizzling chorizo, crisp bacon, melted cheese, and spicy jalapeño come together in one hot Mexican dip built for tortilla chips. 🫘🔥

Ingredients

• Bean base 🫘
• 🫘 500 g cooked pinto beans, drained (about 3 cups / 17.6 oz)
• 💧 180 ml reserved bean liquid or low-sodium broth (¾ cup / 6 fl oz)
• 🧅 100 g white onion, finely diced (⅔ cup / 3.5 oz)
• 🧄 15 g garlic, minced (3 cloves / 0.5 oz)
• 🌿 ½ tsp ground cumin
• 🌿 ½ tsp dried Mexican oregano
• 🧂 ½ tsp fine sea salt
• ⚫ ¼ tsp black pepper
• Pork and chile 🌶️
• 🥓 80 g bacon, finely chopped (2.8 oz)
• 🌶️ 160 g Mexican chorizo, casing removed (5.6 oz)
• 🌶️ 1 jalapeño, roasted and finely chopped
• 🌶️ 35 g pickled jalapeños, chopped (¼ cup / 1.2 oz)
• 🥒 15 ml pickled jalapeño brine (1 tbsp / 0.5 fl oz)
• Cheese 🧀 dairy
• 🧀 140 g shredded Chihuahua, Oaxaca, or Monterey Jack cheese (about 1½ cups / 4.9 oz) dairy
• To finish 🍽️
• 🌶️ Reserved cooked chorizo
• 🥓 Reserved crisp bacon
• 🧀 30 g extra shredded cheese (⅓ cup / 1.1 oz) dairy
• 🌿 Fresh cilantro
• 🧅 Finely diced white onion
• 🌶️ Pickled jalapeño slices
• 🍋 Fresh lime wedges
• 🌽 Tortilla chips

Preparation

• 1 Crisp the bacon 🥓 Place the chopped bacon in a large skillet over medium heat. Cook for 5–6 minutes until browned and crisp. Transfer the bacon to a plate, leaving approximately 1 tablespoon of rendered fat in the skillet.
• 2 Cook the chorizo 🌶️ Add the Mexican chorizo to the skillet. Cook for 5 minutes, breaking it into small pieces until deeply browned and slightly crisp around the edges.
• 3 Reserve the topping ✨ Transfer approximately one-quarter of the cooked chorizo to the plate with some of the bacon. Keep this mixture for the final topping.
• 4 Cook the aromatics 🧅 Add the diced onion to the remaining chorizo and cook for 3 minutes until softened. Stir in the garlic, cumin, oregano, salt, and black pepper and cook for another 30 seconds.
• 5 Add the beans 🫘 Add the cooked pinto beans and 120 ml of the reserved bean liquid. Stir well and bring everything to a gentle simmer.
• 6 Mash until creamy 🥄 Use a potato masher or sturdy spoon to mash most of the beans directly in the skillet. Leave a few small bean pieces for texture.
• 7 Add the jalapeño 🌶️ Stir in the roasted jalapeño, chopped pickled jalapeños, and jalapeño brine. Add more bean liquid a little at a time if the mixture becomes too thick.
• 8 Melt in the cheese 🧀 Reduce the heat to low. Add the shredded cheese in two additions, stirring after each addition until completely melted into the beans.
• 9 Add the bacon 🥓 Fold most of the crisp bacon into the hot bean mixture. Taste and adjust the salt or jalapeño brine if needed.
• 10 Finish the skillet 🔥 Smooth the surface of the beans and scatter the extra shredded cheese over the top. Cover for 2 minutes, or place briefly under a hot broiler, until the cheese melts.
• 11 Serve hot 🍽️ Top with the reserved chorizo and bacon, fresh cilantro, diced white onion, and pickled jalapeño slices. Serve immediately with lime wedges and plenty of tortilla chips.

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