12 oz. Mexican chorizo, casing removed (340g)
1 large onion, chopped
3 cups cooked pinto beans with broth (720ml)
1 cup cheddar cheese, shredded (115g)
2 small or 1 extra-large avocado, peeled and diced
Juice of 1 lime
2 tomatoes, seeded and chopped (8oz/250g)
½ cup queso cotija, queso fresco or your favorite white cheese, shredded or crumbled (57g)
Heat a large 12”/30.5cm cast iron pan and add the chorizo. Heat until the fat begins to render, breaking up with a spoon. Stir in the chopped onions and continue to sauté until the onions are translucent. Remove the cooked chorizo and onions from the pan and hold in a heat proof bowl.
Add the cooked pinto beans to the hot pan along with a few tablespoons of the bean broth. Mash the beans and heat well. Remove the pan from the stove and sprinkle over the cooked chorizo and onions.
Sprinkle the cheddar cheese on top of the chorizo. Keep the pan warm until you are ready to serve.
For the garnishes, prepare the avocado by placing the diced pieces in a bowl and squeezing over the lime juice. Toss to combine well. Sprinkle the tomatoes and avocado pieces over the dip. Top with the queso cotija and garnish with chopped cilantro and optional toppings