Best Las Brisas Chorizo Beans Recipes

Homemade Chorizo, Refried Bean and Cheddar Quesadillas image

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 17

1 tablespoon lard
1/4 cup minced onion
3 cloves garlic, minced
1/2 pound ground pork
1 teaspoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
Pinch ground cinnamon
Pinch ground cloves
Kosher salt
Four 10-inch (burrito size) flour tortillas
2 cups shredded Cheddar
1 cup refried beans
1 jalapeno, chopped (seeds removed for less heat)
2 tablespoons unsalted butter
Guacamole, salsa, chopped scallions and sour cream, for serving

Steps:

Heat the lard in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the ground pork, ancho powder, cumin, paprika, oregano, cinnamon, clove and 1/2 teaspoon salt and cook, stirring and breaking up the meat, until brown, about 4 minutes. Add 1/2 cup water, bring to a simmer and cook for 5 minutes. Transfer to a medium bowl.
Lay a tortilla on a work surface and top evenly with 1/2 cup Cheddar. Add 1/4 of the chorizo, 1/4 of the beans and some jalapeno. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
Melt 1/2 tablespoon butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
Cut into triangles and serve with guacamole, salsa, chopped scallions and sour cream.

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.

LAS BRISAS CHORIZO BEANS image

Categories Bean

Yield 6 as a side

Number Of Ingredients 7

8 ounces dried pinto beans
1/4 cup finely diced white onion
1 clove garlic, minced
1 teaspoon kosher salt
1 tablespoon shortening, lard or olive oil
4 ounces fresh chorizo, casing removed.
2 ounces shredded Monterrey Jack or other fast melting white cheese

Steps:

1. Sort through beans (you have to living in Mexico) for any pebbles. Rinse and cover with cold water and add diced onion. Bring to a rolling boil over high heat. 2. Reduce heat and simmer, covered, stirring often and adding more water as needed. Beans are cooked in about two hours and should mash easily when pressed between your fingers. 3. Stir in garlic and salt and bring back to a simmer over medium heat for about 10 minutes. 4. Melt shortening in a separate skillet, add chorizo and sauté until cooked. 5. Put half of beans and liquid in a blender and whirl until almost pureed. Add this to the skillet with the chorizo. Drain remaining beans of liquid and add to the same skillet. 6. Stir and cook over medium heat until warmed and a nice consistency.......kind of like thick polenta. 7. Taste and adjust as needed.