Refried Beans with Chorizo and Bacon

6 cups of beans (You can also use canned beans)
1/3 cup oil
1/2 medium onion
1 cup bacon
1 cup chorizo (check out my recipe if you want to make your own: https://almasrecipes.com/restaurant-style-mexican-beans-recipe/)
4 passilla chilis
4 chili de arbol
2 garlic cloves
1 cup bean broth (the broth released from the cooked beans. If you are using canned beans you can use water instead)
Optional for bean tacos
Corn tortillas
lettuce
mozzarella cheese
salsa (here are some of my recipes: https://almasrecipes.com/5-ingredient-salsa-recipe/, https://almasrecipes.com/flavorful-spicy-salsa/)
tomatoes
If used as a dip eat with tortilla chips

Preheat a small pot of water on medium heat
Drain the beans and ensure that most of the broth is drained out. Set aside 1 cup of the broth drained to use later
Smash the beans by first smashing the surface of them with a masher and then using a hand mixer until smooth (you can also use a hand blender or just simply the bottom surface of a cup)
Remove all the seeds and veins from the passilla chili by cutting off the stem then cutting a slit down the side with scissors.
Wash the chilis under the sink (be sure to wash the outside first then the inside)
Put the chilis to boil for 2 minutes until the skin becomes a lighter color
Dice the onion
Cut bacon into bite size pieces
Preheat a pan on medium heat with the oil for about 2-3 minutes
Add the chili de arbol to the oil for about 1 minute and then remove to infuse the oil
Add the chorizo and cook for 2-3 minutes
Add the bacon bits and cook for 10-15 minutes
In the meantime you can prepare the salsa by blending the passilla chilis and bean broth until well combined
Add the beans into the pot a little at a time until all the beans are incorporated
Pour in the blended mixture into the pot and let cook for 5-10 more minutes and the beans are done
For bean tacos add the beans onto a corn tortilla and top with lettuce, tomatoes, salsa, and cheese
For bean dip pour into a bowl and eat with tortilla chips