Refried Beans with Chorizo and Bacon



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