Frijoles Puercos (Sinaloa Chorizo and Cheese Bean Dip)
Creamy pot beans fried with chorizo and chilli, buried under melted cheese and scooped up with crisp tostadas.
Made with Tostadas and totopos (tortilla chips) and Frijoles de la olla (pot beans) and Homemade Mexican chorizo. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £1.34 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the grill to high. Warm the oil in a large frying pan over a medium heat and fry your homemade Mexican chorizo (see the base recipe) for 6 minutes, breaking it up, until cooked through with no pink and the fat has run.
6 min - 2
Add the onion and jalapeños and cook for 5 minutes until soft. Stir in the garlic and oregano for 1 minute.
6 min - 3
Add your ready made pot beans with a ladleful of their broth (see the base recipe). Simmer for 10 minutes, mashing roughly with a wooden spoon, until thick but still scoopable.
10 min - 4
Spoon into a shallow ovenproof dish and scatter over the cheese.
- 5
Grill for 4 to 5 minutes, until the cheese is melted, bubbling and flecked with brown.
5 min - 6
Sprinkle with coriander and serve hot with the tostadas (see the base recipe) for scooping and lime wedges.
Tips
- Leave a little of the broth in the beans. The starch in it makes the dip creamy without any cream.
- Mash only half the beans for a dip with some texture, or all of them for a smoother one.
- Serve straight from the grill, as the cheese turns stiff once it cools.
Storing and freezing
Cool leftovers within 2 hours and keep in the fridge for up to 3 days. Reheat in a hot oven or pan until steaming hot all the way through. Do not freeze once the cheese has been added.
Questions
Why are they called frijoles puercos?
Puercos means pigs, and the beans are named for the pork chorizo and often bacon that go into the dish. It is a classic party dish from Sinaloa in north west Mexico.
Can I make it ahead?
Yes. Fry the chorizo and bean mixture up to 2 days ahead, chill it quickly, then top with cheese and grill when guests arrive. Reheat until steaming hot all the way through.
What can I serve with it?
Warm corn tortillas, tortilla chips or tostadas all work. Sliced raw vegetables such as cucumber and carrot are good too.
More made with tostadas and totopos (tortilla chips)
Frijol Colado Yucateco (Strained Black Bean Purée with Totopos)
GFDFEFTlayuda Oaxaqueña (Oaxacan Bean and Cheese Tlayuda)
GFEFNFSalpicón de Pollo (Cold Shredded Chicken Salad on Tostadas)
GFDFEFChilaquiles Suizos (Swiss Style Chilaquiles with Cream and Melted Cheese)
GFEFNFSee every dish made with tostadas and totopos (tortilla chips)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.