Chorizo Refried Beans Recipes

Steps:

• Finely chop the chorizo into small dice. In a heavy-bottomed pot add olive oil and chorizo. Put the pot over low heat and slowly bring the heat up to medium. Fry the chorizo for a few minutes to infuse the olive oil. Using a slotted spoon remove about 1/4 cup of chorizo, for garnish, and set aside. To the remaining chorizo in the pot add the onion and garlic and fry until both are cooked, about 2 minutes. Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes. Season with salt and pepper, to taste. Use a potato masher to mash the beans into a coarse puree. Alternatively, you could let the beans cool for about 5 minutes and carefully puree in a food processor until smooth. Transfer to a serving bowl.

Steps:

• 1. Add pinto beans in food processor and puree until smooth or desired consistency. (If using canned refried beans, no pureeing is needed.)
• 2. In a non-stick skillet, sauté and mix chorizo until smooth. Add beans and mix thoroughly. Simmer on low-medium heat for 10-15 minutes; continue to mix occasionally to avoid beans sticking on bottom of pan.
• 3. Top with Kraft Cheddar or Monterey Cheese, and cover until cheese has melted. Remove from heat. Serve with chips or you can spread on flour tortillas to make burritos.

Steps:

• Heat 1/8 to 1/4-inch oil over medium high heat. Fry tortillas 30 seconds on each side to light golden, 1 tortilla at a time. Drain tortillas on paper towels or brown paper sack. Season with a little sea salt while hot.
• Saute chorizo in medium skillet over medium heat, breaking up the sausage into small pieces. When cooked, add the can of refried beans to the skillet to heat through. Mix chorizo and beans.
• Spread hot beans on tortillas and top with a handful of shredded cheese, shredded lettuce and diced tomato pieces.

Steps:

• Prepare rice as label directs.
• Meanwhile, in food processor with knife blade attached, process beans with their liquid until coarsely chopped.
• In non-stick 10-inch skillet, heat oil over medium heat. Add onion and cook, stirring ocassionally, until lightly browned, 3-4 minute Stir in chili powder, cumin, and chorizo, cook 2 minute Add beans and cook 2 mins, stirring.
• Fill tortillas with equal amounts. Fold sides over filling to serve.

Steps:

• To make dough, in medium bowl, stir together flour, sugar and salt. Using fingers, cut in butter until mixture is crumbly. Add egg; stir until dough comes together.
• Place dough on work surface; shape dough into thick disk. Wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour.
• While dough is chilling, in 10-inch skillet, cook and mash chorizo over low heat 6 to 8 minutes or until it begins to brown. Add frijoles de la olla with the liquid; cook over medium heat. While beans are boiling, mash with potato masher. Continue to cook until beans form a thick paste, about 10 minutes.
• To assemble and bake empanadas, heat oven to 350°F. On lightly floured work surface, roll out chilled dough with rolling pin until about 1/8 inch thick. Cut out disks with bowl or cookie cutter 3 to 4 inches round.
• Place 2 tablespoons bean mixture on 1 half of 1 dough disk. Fold dough over to cover filling; seal edge by pressing down with fork. (This also makes for a pretty pattern when baked.) Repeat with remaining dough and filling. Pierce top of each empanada with fork to allow steam to escape during baking. (See Tip about freezing unbaked empanadas.)
• Spray large cookie sheet with cooking spray. Arrange fresh or frozen empanadas on cookie sheet.
• Bake on middle rack in oven 15 to 20 minutes or until golden brown. If after 15 minutes, bottoms of empanadas are starting to brown, move cookie sheet to top oven rack and continue to bake for last 5 minutes.
• Serve empanadas warm or at room temperature. Refrigerate any leftover baked empanadas for a few days; reheat in a toaster oven or bake at 350°F for 8 minutes.