← Nouns Cooking · Mexican

Ingredients

• 200 g Bacon, chopped
• 150 g Mexican (raw) chorizo, casing removed
• 1 white onion, diced
• 2 cloves Garlic, chopped
• 2 serrano or jalapeño chillies, finely chopped
• 400 g Tomato, diced
• 2 cans pinto beans (400 g tins), drained
• 500 ml chicken stock or bean broth
• ½ tsp Dried oregano
• 1 handful Coriander (cilantro), chopped
• salt, to taste

Method

1. Fry the bacon in a large pot over medium heat for 6–8 min until crisp and the fat has run out.
2. Add the chorizo and cook for 3–4 min, breaking it up. Spoon off some fat if there is a lot, leaving about 2 tbsp.
3. Add the onion and cook for 5 min until soft, then the garlic and chillies for 1 minute.
4. Stir in the tomatoes and cook for 5 min until they break down.
5. Add the beans, stock and oregano. Simmer gently for 20 min, stirring now and then, until the broth is rich and slightly thickened but still soupy.
6. Stir in the coriander, taste for salt (the bacon is salty) and serve in small bowls alongside carne asada or with tortillas.

Tips

• Check the chorizo label if you need it gluten-free; some brands add fillers.
• Sliced hot dogs or ham are a common Northern addition; add them with the beans.

Sources

Written in our own words after cross-checking these recipes:

Mexican Food Journal Mexican Please Maricruz Avalos