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A delicious upgrade for your refried beans, perfect as a side dish or for sopes and tostadas.
- Preparation Time 15 minutes
- Cooking Time 10 minutes
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- Number of people 4 people
Here the magic begins
Ingredients
- 7 oz (about 200g) chorizo Capistrano (casings removed, crumbled)
- 2 cups cooked beans (canned, drained, or from scratch)
- 1/4 cup bean broth or water (if beans are too dry)
- 1 tablespoon oil (only if the chorizo doesn't render much fat)
- Salt to taste
Let's cook!
Step by step
Step 1
In a skillet over medium heat, cook the crumbled chorizo until well cooked and crispy. Remove the cooked chorizo and drain any excess fat, leaving one or two tablespoons of fat in the skillet.
Step 2
Add the cooked beans to the skillet with the chorizo fat. Using a potato masher or a fork, begin to mash them as they heat up. If the beans are too dry and hard to mash, gradually add bean broth or water until you reach your desired consistency.
Step 3
Stir half of the cooked chorizo into the beans and mix well. Season with salt to taste.
Step 4
Serve the refried beans with the remaining chorizo sprinkled on top.
It's almost ready
Last steps
Step 5: They're excellent with tortilla chips, as a base for tostadas, or in burritos.
