Frijoles Puercos: Spicy Pinto Bean and Chorizo Dip Recipe

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Cozy Frijoles Puercos: Spicy Pinto Bean and Chorizo Dip Recipe, Made Simple

There’s something truly comforting about a warm dip that feels like a hug in a bowl. Frijoles Puercos: Spicy Pinto Bean and Chorizo Dip Recipe is one of those dishes for me. Loaded with tender beans, smoky bacon, spicy chorizo, and melty cheese, it’s a dance of flavors that’s both homey and spirited.

I love how this dip brings people together—I’ve enjoyed it at countless casual gatherings, where it’s always a star. Whether you’re prepping for game day, a casual dinner, or just craving something satisfying, you’ll find the texture rich and the spices just right to keep you coming back for more.

Let’s dive into this easy-to-follow recipe that balances smoky, spicy, and creamy elements into one luscious bean dip you can whip up in no time.

Ingredient Lowdown

• 4 cups cooked pinto beans with liquid: The creamy base. Using canned with liquid keeps it saucy and smooth.
• 2 chipotle chiles with adobo sauce: Adds smoky heat and a touch of tang.
• 1 lb pork chorizo: The star protein—brings bold spice and richness.
• 8 oz shredded Pepper Jack, Queso Oaxaca, or Chihuahua: Melts into a gooey, flavorful blanket of cheese.
• ¼ cup pickled jalapeños, diced: Bright, tangy heat that cuts through the richness.
• 4 slices bacon, diced: Crispy, smoky bites that elevate every spoonful.

Set Up for Success

Before you get started, gather all your ingredients so everything flows smoothly—this mise en place helps tackle each step confidently. No special oven preheating needed since this recipe hits the stovetop. Use a sturdy, large skillet to cook the bacon and chorizo evenly, and have your blender or immersion blender ready for pureeing those beans.

Step-by-Step: Frijoles Puercos: Spicy Pinto Bean and Chorizo Dip Recipe

1. Render the bacon first: In a large skillet over medium heat, add the diced bacon. Let it gently cook until it’s golden and almost crisp. This step draws out that toasty, smoky fat you want to coat the chorizo with next.
2. Cook the chorizo: Add the pork chorizo to the skillet. Use the back of a spoon to break it into small pieces while it sizzles. Stir it until the edges start turning crispy—this deepens the flavor and adds a bit of texture.
3. Puree the beans: While your meat cooks, grab a blender or immersion blender. Combine the cooked pinto beans with their cooking liquid and the chipotle peppers. Blend until luxuriously smooth and fragrant—the smoky heat from chipotle really wakes things up here.
4. Combine bean puree with meat: Pour the bean-chile mixture right into the skillet with the bacon and chorizo. Stir them together thoroughly so the beans pick up those meaty, smoky notes.
5. Add cheese and jalapeños: Toss in the shredded cheese and diced pickled jalapeños. Stir carefully to distribute evenly, then reduce the heat to low. Let it all meld gently for about five minutes until the cheese is melted and everything melts into a toasty, bubbling dip.
6. Serve hot & enjoy: This dip is best when served warm and gooey with crispy tortilla chips. You can also spoon it alongside grilled meats or roasted veggies for a hearty side dish.

Flavor Twists for Frijoles Puercos: Spicy Pinto Bean and Chorizo Dip Recipe

• Add a handful of roasted corn kernels for a sweet crunch that contrasts the spice.
• Swap the pork chorizo for a smoky turkey or vegetarian sausage to change up the protein profile without losing the spice.
• Stir in fresh cilantro and lime juice just before serving to brighten the richness.
• Use a blend of different cheeses, like a sharp cheddar with the Pepper Jack, for extra depth.
• For a creamier version, swirl in a dollop of Mexican crema or sour cream at the end.
• Spice it up further by adding a pinch of smoked paprika or cumin while cooking the chorizo.

Storage & Make-Ahead Tips

• Store leftover dip in an airtight container in the fridge for up to 4 days.
• For longer storage, freeze in meal-sized portions for up to 3 months — thaw overnight in the fridge before reheating.
• Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen if it thickens too much.
• Make the bean puree a day ahead to save time and boost flavor as the spices meld in the fridge.
• If prepping fully in advance, keep the cheese aside until reheating so it melts freshly.

Frijoles Puercos: Spicy Pinto Bean and Chorizo Dip Recipe FAQs

• Can I make this dip vegetarian? Absolutely! Skip the bacon and chorizo, and add smoky chipotle peppers with sautéed mushrooms or a plant-based chorizo alternative for similar richness.
• What chips pair best with this dip? Thick, crunchy tortilla chips hold up well against the creamy dip. Corn chips or even sturdy pita chips work beautifully.
• How spicy is this recipe? It has a gentle kick from the chipotle and jalapeños—not overwhelming but warm enough. Adjust chiles and pickled jalapeños to suit your heat preference.
• Can I use dried beans instead of canned? Yes! Soak and cook your pinto beans until tender, then reserve some cooking liquid for blending with the chipotle peppers.
• What if I don’t have an immersion blender? A regular blender or food processor works well too. Just be careful with hot liquids and blend in batches if needed.

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