← Nouns Cooking · Mexican

Ingredients

• 1 kg cooked pinto or bayo beans with about 250 ml of their broth
• 60 g butter or lard
• 150 g Mexican (raw) chorizo, skin removed
• ¼ Onion, finely chopped
• 1 clove Garlic, thinly sliced
• 3 tbsp pickled jalapeños, chopped
• 200 g Chihuahua, Oaxaca or mozzarella cheese, grated
• Salt
• 1 handful totopos (tortilla chips), to serve

Method

1. Melt the butter in a wide pan over medium heat. Add the chorizo and cook for 5 min, breaking it up, until it releases its red fat.
2. Add the onion and garlic and cook for 3 min, until soft.
3. Add the beans with their broth and mash them right in the pan, leaving some texture. Cook for 6–8 min, stirring, until thick and creamy.
4. Stir in the jalapeños and most of the cheese and cook for 2 min, until it melts into stretchy strands. Season with salt.
5. Scatter over the remaining cheese and serve hot with totopos for scooping.

Tips

• Some cooks add a few chopped olives or a spoonful of the jalapeño brine for extra tang.
• Bayo beans are traditional, but pinto beans give the same creamy result.
• Most corn tortilla chips are gluten-free, but check the label if you need them to be.

Sources

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

Mexican Food Journal Maricruz Avalos Isabel Eats