Great little side dish my Dad whipped up at deer camp last week to go with carnitas.
1 pkg 16oz pork chorizo. I like the La mexicana brand for this dish.
Whole cooked pinto beans-we used 3-20oz cans. Fresh would be great also.
1 jar Mazzetta sliced pickled jalapenos. Any brand will do.
1 pkg cojita cheese
1 can beer- Any premium brand will do.
Using a heavy stock pot cook down chorizo until it completely breaks apart. Remove excess oil if you want. Next pour in beans from cans without adding the water from the can. Heat beans until hot. Use some can juice to SLIGHTLY mash beans with potato masher until about 50-60% of beans are mashed. Slowly add more bean juice until consistency is creamy. Now add about 1/4 cup of jalapenos and juice from Mazzetta jar.
Cook mixture until real thick. Let stand for 1 or 2 hours off of heat covered. Mixture should be like thick paste. After mixture cools put back on heat and pour in enough beer to make it just a bit to soupy. We used 1 whole can of beer. Then cook until mixture is hot and creamy. You want to take off heat before it thickens too much or it will turn to paste again as it cools. Top with crumbled cojita cheese and eat. Makes a great dip as well. Adjust recipe to taste.
Screw Frito lay bean dip.
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