Best Chorizo And Refried Bean Empanadas Recipes

Chorizo Refried Beans image

Provided by Tyler Florence

Time 35m

Yield 4 servings

Number Of Ingredients 7

4 links smoked Mexican chorizo
1/4 cup extra-virgin olive oil
1/4 white onion, finely diced
2 cloves garlic, peeled and chopped
2 (15.5 ounce) cans red kidney beans
1 to 2 cups low-sodium chicken stock
Kosher salt and freshly ground black pepper

Steps:

Finely chop the chorizo into small dice. In a heavy-bottomed pot add olive oil and chorizo. Put the pot over low heat and slowly bring the heat up to medium. Fry the chorizo for a few minutes to infuse the olive oil. Using a slotted spoon remove about 1/4 cup of chorizo, for garnish, and set aside. To the remaining chorizo in the pot add the onion and garlic and fry until both are cooked, about 2 minutes. Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes. Season with salt and pepper, to taste. Use a potato masher to mash the beans into a coarse puree. Alternatively, you could let the beans cool for about 5 minutes and carefully puree in a food processor until smooth. Transfer to a serving bowl.

Chorizo Refried Beans image

Provided by Marcela Valladolid

Categories side-dish

Time 20m

Yield 12 servings

Number Of Ingredients 3

6 ounces raw pork chorizo
1/2 medium white onion, finely chopped
Two 15.2-ounce cans refried pinto beans

Steps:

Heat a medium saute pan on medium heat. Add the chorizo and cook until golden in color, about 6 minutes. Remove the chorizo to a drain on a plate lined with some paper towels. Add the onions to the pan with the chorizo fat. Saute until the onions are translucent, about 4 minutes. Return the chorizo to the pan. Add the refried beans to the mixture. Continue cooking for about 5 minutes. Turn the heat off and reserve for tostadas and burritos.