Recipe For Frijoles Puercos | Refried Bean Dip Recipe

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked paprika

Turkey bacon reduces fat while maintaining smokiness.

chorizo

🥗Healthier: lean ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is more accessible.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is fresher, while seasoned water is budget-friendly.

Start with a cold pan and add 1/2 pound of bacon.

Turn the heat to medium and cook the bacon until golden brown and crispy, rendering most of the fat.

Remove the bacon from the pan and save the rendered fat for later use.

Add 6 ounces of pork chorizo to the pan and break it apart, cooking for about 5 minutes.

Once the chorizo has a good head start, add the diced onion and minced garlic, cooking until the chorizo is cooked and the onions and garlic are sautéed well.

Add 4.5 cups of cooked pinto beans to the pan, along with 1 cup of bean broth. If using canned beans, drain them first and consider using chicken broth instead of the bean broth for added flavor.

Heat the beans through for about 5-7 minutes, adjusting the texture to preference by adding more liquid if desired.

Add the chopped bacon back into the mixture, along with 2 tablespoons of diced pickled jalapenos and 1/4 cup of pickled jalapeno juice, adjusting spice levels to taste.

Season with 1/2 teaspoon of garlic salt and 1/4 teaspoon of onion powder, mixing everything well.

Use a masher to mash the beans until creamy and combined.

Add 4 ounces of queso Chihuahua cheese and mix until melted and incorporated.

Serve the frijoles on a crispy tostada, garnished with extra cheese and optionally a dried chili for color.

Cooking Techniques

Equipment Needed

Spice Level: