Best Chorizo Refried Beans Recipes

CHORIZO REFRIED 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.

CHORIZO REFRIED BEANS

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.

SOPES WITH CHORIZO REFRIED BEANS AND A TANGY SLAW

Steps:

• Preheat the oven to 350 degrees F. Place the oil in a large pot and heat to 350 degrees F.
• For the sopes: Mix the masa harina, chicken stock, cumin and salt and form a soft dough. To form the sopes, grab a small ball of dough and form mini "soup bowls" about 4 inches in diameter. Repeat until all the dough has been used. Place on a sheet tray and bake in the oven for 5 minutes, just to set the dough. Set aside until ready to fry.
• For the beans: In the meantime, pull the sausage from the casings and break apart. Heat a skillet over medium-high heat and add the sausage, breaking it up in the pan, and cook until the fat starts rendering, about 5 minutes. Add the onions and garlic to the pan and sweat for 3 to 5 minutes. Add the pinto beans and cook for another 5 minutes. Using a potato masher, mash the beans into the chorizo mixture, making sure to scrape the bottom of the pan. Mix well and cook for another 5 minutes until everything is incorporated. Season with salt and pepper. Hold warm over low heat, making sure the bottom doesn't burn.
• For the slaw: In a dry skillet, toast the fennel until fragrant and set aside. In a bowl, mix lime juice, jalapenos, cucumber, cabbage, cilantro and onions. Season with salt and pepper and add the toasted fennel. Let stand to bring the flavors together.
• For the chile sauce: In a dry pan, toast the chiles until fragrant, remove and set aside. Return the pan to medium heat, add the olive oil, onions and garlic. Sweat until translucent, about 5 minutes. Mince the chiles and add them with the tomatoes. Season with salt and pepper and simmer, about10 minutes. Let the mixture cool a bit, then add to a blender and puree until smooth.
• To assemble: Carefully drop the sopes into the hot oil, 2 at a time, and fry until golden brown, about 3 minutes. Remove and hold on a paper towel-lined sheet tray. Repeat with the remaining sopes.
• Take a sope and layer with the chorizo and bean mixture, then the slaw and drizzle the tomato chile sauce over the top. Serve with lime wedges as garnish, if desired.

CHORIZO REFRIED BEANS (TYLER'S ULTIMATE)

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. Cool slightly & Puree.. Set aside until ready to use.

SHRIMP, CHORIZO AND POTATO TOSTADAS WITH REFRIED BEANS

Steps:

• For the refried black beans:
• If using dried beans, rinse black beans and sort. Place the beans in a large pot and cover with 3 inches of water. Bring the beans to a boil then reduce heat to a simmer. Cover and let simmer for 2 to 3 hours, until tender. Drain reserving 1 cup of the liquid and set aside. If using canned, use low sodium and skip step 1. Reserve juice from canned beans.
• In a pot that will be large enough to accommodate the beans, add oil and sauté onion and 2 of the chopped garlic cloves until the onions become translucent.
• When the onions and garlic are done, add spices and stir in the beans to the mixture along with about half of reserved liquid.
• Using an emulsion blender, blend the beans until smooth. Add spices and adjust seasoning. Continue to cook until you have reached the right consistency. If the beans are too thick, add more of the reserved liquid and stir. If they're too thin, let them sit and cook for a little longer.
• For the shrimp, chorizo and potato mix:
• Place potatoes in a medium saucepan, cover with water by one inch, and add 1 teaspoon sea salt. Bring potatoes to a boil over high heat, then cover partially, reduce heat, and simmer until tender, about 8 minutes. Drain.
• Meanwhile, add diced chorizo to a large cast iron skillet and cook over medium-high heat, until fat begins to render and he chorizo is crispy, about 2 to 3 minutes. Remove chorizo and add onion and continue cooking, stirring onions until they are tender, about 6 to 8 minutes. Lower heat to medium and add drained potatoes to skillet. Cook, scraping the bottom of the pan until potatoes are browned and crusty, about 10 minutes. Season with salt and set aside.
• Place shrimp in a medium bowl and add cumin, garlic and kosher salt. Toss to combine. Let marinate for 15 minutes. Heat a cast iron or grill over medium-high heat. Add olive oil and then the shrimp and cook for 2 minutes on either side. Remove from heat and squeeze the half lime over shrimp. Stir to combine. Rough chop and set aside.
• For the tostada shells:
• Heat 1 inch of oil in a large pot to 350° F. Working in batches, fry tortillas, turning once, until golden brown and just crisped on the outside, about 4 minutes. Transfer fried shells to a paper towel-lined baking sheet and repeat with remaining tortillas.
• To serve:
• Spoon refried black beans into the bottom of each tortilla. Sprinkle with shredded cabbage. Add a few spoonfuls of the cooked shrimp, chorizo and potato mixture to each. Add sliced radishes, tomatoes and avocado.
• Top with a little Mexican crema and optional hot sauce, queso fresco, peppers and cilantro. Serve immediately.
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• Shrimp and vegetable tostadas: Chef Ben Ford makes them scrumptious
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REFRIED BEANS WITH CHORIZO

Steps:

• Heat oil or lard in skillet over medium high heat. Add onions and chorizo and sauté until onions are softened (about 2 minutes). Reduce heat to medium. Add beans and sauté to combine flavours (about 5 minutes). Mash beans coarsely using a potato masher. Add stock or water and simmer gently for 5 minutes, stirring occasionally, or until beans thicken. Season to taste with hot pepper sauce and salt and garnish with coriander. Serves 12.

CHORIZO REFRIED BEANS

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.
• Recipe courtesy Tyler Florence