Spicy Refried Beans with Chorizo and Asadero Cheese, easy recipe

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Turkey chorizo reduces fat while maintaining flavor.

asadero cheese

🥗Healthier: mozzarella

💰Cheaper: monterey jack

Monterey jack is more widely available and less expensive.

Place the beans in a blender and season them with a little bit of salt.

The beans are fully cooked; they were cooked in salted water with one large onion and four garlic cloves for about 2 hours until tender.

Blend the beans for about three minutes or until they have the desired texture and consistency, adding liquid if necessary to blend.

In a large skillet, preheat about half a cup to two-thirds of a cup of lard.

Add the chorizo to the hot lard and cook for about 4 to 5 minutes on medium heat until fully cooked and colored.

If there is too much fat in the skillet after cooking the chorizo, remove some but leave enough to cook the beans.

Add the blended beans to the skillet and stir until well mixed with the fat.

Reduce the heat to the lowest setting and continue to cook the beans on low heat until they come to a boil, stirring frequently to avoid sticking.

Once the beans start to boil, add pickled jalapeños and some of the liquid from the pickled jalapeños, adjusting to taste.

Add about half a cup of asadero cheese and stir until well incorporated.

Continue to boil on low heat for another 5 minutes, stirring frequently to prevent sticking.

After 5 minutes, turn off the heat and garnish the beans with more asadero cheese and any leftover pickled jalapeños.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens