Directions
- 1Bring 4 cups of water to a boil in a medium saucepan over medium heat.
- 2Remove from heat, add dried chiles, and set aside to soak for 10 minutes.
- 3Add hydrated chiles, 1 cup chile water, onion, garlic, cumin, and salt to blender and blend until smooth.
- 4Heat oil and butter in a large skillet over medium heat.
- 5When butter has melted, add blended chile mixture and stir.
- 6Increase heat to medium-high and cook for 5 minutes, stirring frequently.
- 7Decrease heat back to medium, stir in beans and mash with bean or potato masher until a paste forms, about 10 minutes.
- 8Add cheese and stir until cheese melts.
- 9Adjust salt if needed.
- 10Remove from heat and transfer to a large serving bowl.
- 11Serve with tortilla chips.
Ingredients
- 4 dried guajillo chiles, stems and seeds removed and skins wiped clean
- 1 dried arbol chile, stem removed, and skin wiped clean
- 0.5 cup white onion, roughly chopped
- 3 garlic cloves
- 0.25 teaspoon ground cumin
- 1 teaspoon sea salt
- 0.33 cup cooking oil
- 3 tablespoons butter
- 5 cups cooked peruano or pinto beans, drained
- 2 cups Oaxaca style or Manchego cheese, shredded
- 1 serving tortilla chips
Equipment
scissorssaucepanblenderlarge skilletbean masherserving bowl
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