Frijoles Puercos: Spicy Pinto Bean and Chorizo Dip Recipe is one of those flavorful, comforting dishes that feels like a big warm hug on a plate. It's a rich, spicy blend of creamy pinto beans, smoky chorizo, melty cheese, and just the right amount of heat from chipotle and jalapeños. I often make this when I want an easy party dip that can wow a crowd or a cozy snack that pairs beautifully with cold drinks on a lazy weekend afternoon. If you love bold flavors and crave something both spicy and cheesy, you’re absolutely going to enjoy this recipe. Plus, it’s simple enough to whip up on a weeknight when you want something special without fussing endlessly in the kitchen.
Jump to:
What Makes This So Good
Frijoles Puercos is a celebration of smoky, spicy, and cheesy flavors in one creamy, luscious dip. The combination of crispy bacon and chorizo creates an irresistible aroma that fills your kitchen and makes everyone gather around the stove. The slow, gentle simmer melts the cheese perfectly into the beans, giving a texture that’s both hearty and silky.
- Big Flavor, Minimal Fuss: The recipe uses canned beans and simple ingredients, yet the layers of smoky, spicy, and cheesy notes make it taste like hours went into the cooking.
- Family-Friendly: Kids and adults alike love the creamy texture and gentle heat, making it great for gatherings or casual family dinners.
- Simple Ingredients: Pinto beans, chorizo, bacon, cheese, chipotle, and jalapeños – all pantry or fridge staples that come together magically.
- Works Any Night: Whether game day, taco Tuesday, or a weekend hangout, this dip fits right in and stays delicious hot or at room temperature.
Ingredient Guide
Picking the right ingredients gives your Frijoles Puercos: Spicy Pinto Bean and Chorizo Dip Recipe that authentic pop of flavor. I like to keep quality and convenience balanced so your dip tastes great without extra hassle.
- Pinto beans: Canned pinto beans with their liquid save a ton of time and keep the dip creamy. Choose low-sodium cans if you want to control saltiness.
- Chipotle chiles in adobo: These bring smoky heat with a touch of tang. Use two for moderate spice, or add a third if you’re feeling bold.
- Pork chorizo: Fresh Mexican chorizo works best—it crumbles easily and has vibrant seasoning. Avoid cured, sliced chorizo for this dish.
- Cheese: Pepper Jack adds a lovely melt and mild heat, but Queso Oaxaca or Chihuahua make a creamy, authentic twist.
- Pickled jalapeños: These add a bright, tangy kick and contrast nicely with the richness. Fresh jalapeños could work, but pickled bring that lovely acidity.
- Bacon: Diced bacon boosts that smoky, crispy texture that rounds out the creamy beans and cheese beautifully.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Frijoles Puercos: Spicy Pinto Bean and Chorizo Dip Recipe
Step 1 — Prep & Ready
Start by gathering and prepping your ingredients—this means dicing the bacon and jalapeños, shredding your favorite melting cheese (or grabbing pre-shredded if you’re in a hurry), and opening those cans of pinto beans. Have your chipotle peppers ready; they’re small but pack a punch, so handle with care. Setting your skillet on medium heat ahead of time ensures everything cooks evenly the moment you start.
Step 2 — Cook with Confidence
Begin rendering the diced bacon in a large skillet over medium heat. I love how the sizzling starts that cozy, savory aroma that announces something special is cooking. When the bacon is nearly crisp, add the chorizo, breaking it up into small pieces with the back of a spoon. Let it cook uncovered until it just starts to crisp but is still juicy—this usually takes about 6 to 8 minutes. The mixture should smell rich and smoky with a nice reddish tint from the chorizo spices.
Step 3 — Finish & Serve
While the meat cooks, blend your pinto beans with the chipotle peppers until silky smooth. You’ll notice the thick, creamy texture and deep smoky hue. Pour this into your skillet with the chorizo and bacon, stirring to combine. Then toss in the shredded cheese and diced pickled jalapeños, stirring gently. Let it simmer on low for about 5 minutes until the cheese melts into a creamy, spicy sauce. Serve it hot right from the stove—an irresistible, gooey dip that’s perfect with warm tortilla chips or as a side to tacos or grilled meats.
Extra Helpful Tips
To nail this Frijoles Puercos: Spicy Pinto Bean and Chorizo Dip Recipe every time, trust your senses and let the flavors guide you. Don’t rush the rendering of bacon and chorizo—it develops layers of flavor that simple sautéing can’t replace. And blending the beans smooth is key to a luscious texture. Feel free to adjust the heat with chipotle and jalapeños based on what you love most!
- Watch for This Sign: When chorizo edges turn slightly crispy and the skillet smells heavenly, you’re at the perfect stage to add the beans.
- Temperature Trick: Keep your heat medium-low once cheese is added to avoid clumping and maintain smooth meltiness.
- Prep-Ahead Option: You can cook the bacon and chorizo mixture one day ahead and store in the fridge, then just blend beans and finish the dip when ready.
- Avoid This Common Mistake: Don’t skip pureeing the beans; the smooth texture is what sets this dip apart from regular bean dishes.
Serve & Enjoy
Easy Enhancements
Want to elevate your Frijoles Puercos: Spicy Pinto Bean and Chorizo Dip Recipe even more? Try topping it with fresh cilantro, a squeeze of lime for brightness, or extra diced pickled jalapeños for heat lovers. A dollop of sour cream or a sprinkling of crumbly cotija cheese can also add a delicious contrast. I’ve even stirred in some roasted corn kernels for a little sweet crunch.
Tasty Pairings
This dip shines alongside crispy tortilla chips, warm flour tortillas, or crunchy veggie sticks like jicama and carrot. It pairs wonderfully with grilled meats, tacos, and even Mexican-style rice. For drinks, a cold beer or a tangy margarita complements the smoky, spicy notes perfectly. I love serving it at casual gatherings where guests can scoop generously and mingle.
Quick Plating Tips
Serve your Frijoles Puercos in a shallow bowl so everyone can get their chips or spoons in easily. Scatter chopped fresh herbs like cilantro over the top for a fresh pop of green, and add a few pickled jalapeño slices for color contrast. A small dish of lime wedges and extra cheese on the side invites guests to customize their bites. Warm the bowl briefly before serving to keep everything cozy and melty.
Store, Freeze & Reheat
Fridge Storage
You can store leftover Frijoles Puercos in an airtight container for up to 4 days in the fridge. The dip may thicken as it cools—this is normal—and a gentle reheat will bring back that creamy texture perfectly. I always keep it chilled but bring to room temp about 20 minutes before warming to avoid clumps.
Freezer Friendly?
This dip freezes well! Pour leftovers into a freezer-safe container and freeze for up to 2 months. To thaw, move to the fridge overnight and reheat gently on the stove with a splash of water or broth to restore creaminess without turning it grainy or dry.
Reheat Like New
Reheat Frijoles Puercos on the stovetop over low heat, stirring frequently to keep the cheese and beans smooth. If microwaving, use short bursts with stirring in between. To refresh the dip’s texture, add a tablespoon or two of warm water, broth, or extra cheese and stir until just melted and creamy again.
Frijoles Puercos: Spicy Pinto Bean and Chorizo Dip Recipe FAQs
Absolutely! You can skip the bacon and chorizo, or substitute with plant-based sausage alternatives. Add smoked paprika and a bit of liquid smoke to mimic that smoky depth. Use vegan cheese or nutritional yeast for cheesy flavor.
You can substitute with a teaspoon of smoked paprika plus a splash of hot sauce or a pinch of chili powder for smoky heat. The flavor won’t be exactly the same but still deliciously spicy.
Definitely! Just soak and cook your pinto beans until tender. Keep some cooking liquid to help you blend the beans to a smooth consistency—it’s important for that silky dip texture.
The heat is medium but can be dialed up or down easily by adding more or fewer chipotle peppers and pickled jalapeños. Start small if you’re sensitive, then add more after tasting—it’s always easier to add heat than to cool it down!
Final Flavor Thoughts
I love how this Frijoles Puercos: Spicy Pinto Bean and Chorizo Dip Recipe comes together so quickly yet delivers such complex comfort. Next time you make it, try swapping in your favorite cheese or adding a handful of roasted corn or fresh avocado slices on top for a fresh twist. If you enjoyed this recipe, drop a comment with your favorite tweak or give it a five-star rating—I can’t wait to hear what you discover!
Print📖 Recipe
Frijoles Puercos: Spicy Pinto Bean and Chorizo Dip Recipe
Frijoles Puercos is a rich and flavorful Mexican bean dish that combines smoky chipotle-infused pinto beans with crispy bacon, spicy pork chorizo, melty cheese, and tangy pickled jalapeños. Perfect served hot as a hearty dip with tortilla chips or as a savory side to complement your favorite Mexican mains.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Beans and Peppers
- 4 cups cooked pinto beans with liquid (equivalent to 2 - 15 oz cans)
- 2 chipotle chiles with adobo sauce
Meats
- 1 lb pork chorizo
- 4 slices bacon, diced
Dairy and Extras
- 8 oz shredded cheese (Pepper Jack, Queso Oaxaca, or Chihuahua)
- ¼ cup pickled jalapeños, diced
Instructions
- Render the Bacon: In a large skillet over medium heat, add the diced bacon and cook, stirring occasionally, until the bacon is rendered and almost crisp, releasing its flavorful fat.
- Cook the Chorizo: Add the pork chorizo to the skillet with the bacon, breaking it up with the back of a spoon. Cook the chorizo until it is browned and almost crispy, allowing the flavors to meld together.
- Puree the Beans and Chipotle: In a blender or using an immersion blender, puree the cooked pinto beans along with the chipotle chiles and their adobo sauce until smooth to create a spicy, smoky bean mixture.
- Combine and Simmer: Pour the pureed bean mixture into the skillet with the cooked bacon and chorizo, stirring thoroughly to combine all the ingredients evenly.
- Add Cheese and Jalapeños: Stir in the shredded cheese and diced pickled jalapeños, then reduce the heat to low. Let the mixture simmer gently for about five minutes, allowing the cheese to melt and flavors to blend.
- Serve: Serve the Frijoles Puercos hot, either as a flavorful bean dip with tortilla chips or as a savory side dish to complement your preferred main course.
Notes
- Use any melty Mexican cheese like Pepper Jack, Queso Oaxaca, or Chihuahua for authentic flavor and smooth texture.
- Adjust the amount of pickled jalapeños for spice level to taste.
- For a vegetarian version, omit bacon and chorizo and use vegetarian chorizo alternatives.
- Serve with warm tortillas or tortilla chips for dipping.
- This dish can be prepared ahead and reheated gently to maintain flavor and texture.
Leave a Reply