Well, let me introduce you to your next favorite bean dip. I’m sure you will love the combination of melting cheese and chorizo. Yes, this one is going to go to your list of must-have party dishes. Ms. Carlota Lopéz, who lives in the Sinaloa state capital, the beautiful city of Culiacán, kindly shared this Sinaloa’s state recipe with us.
In Sinaloa, this dish is popular as a side dish in some small eateries, at home as a snack with crispy tortilla chips, and a must have at rural celebrations like weddings, first communion’s or baptisms where it is served along beef or Lamb stewed (barbacoa), creamy elbow macaroni, and dirty beans. According to Ms. Lopez’s daughter and son in-law, you will always find these three dishes served together at these rural parties.
Dirty beans are also found in other northern states like Sonora and Chihuahua, where they are cooked with additional ingredients like bacon or dried peppers.
- 2 Cups cooked pinto beans with a little bit of its broth
- 3 ounces of Chorizo
- 2 ounces Muenster cheese (2 slices)
- 1 tablespoon pickled jalapeños chopped
- 1 Tablespoon butter
- salt to season
- Hot bottle sauce
- And tortilla chips or freshly made flour tortillas
- This is usually made using a melting cheese called “Chihuahua” from the northern state with the same name, but you can use Monterey jack or other melting cheese you can find in your area.
- Traditionally “frijoles puercos” are made with lard, but you can use other type of fat like butter or oil.
1. Place beans in a blender and puree until smooth
2. In a very hot skillet cook the chorizo until well cooked and browned.
3. Stir in the beans, and when the beans start releasing steam, add the shredded cheese and the chopped peppers stirring until it starts to melt.
4. Add butter or lard. At this point reduce heat and keep stirring making sure it doesn’t stick to the bottom. Add a few drops of hot bottle sauce; keep stirring for three more minutes. Serve and enjoy
A word of caution, once they are cook, they are very hot, wait a little bit for them to cool off, they are very addictive, so make enough to save for another day and just reheat.
PS. Don't forget to come back to tell us about your experience using this recipe!
Thank you to my dear friends Mariana and Manuel Arciniega for their kind tips on making this recipe. Visit their website CHILEPAZOTE.