Easy, quick Mexican bean dip
Looking for a new descent to try? You’ll love this recipe from our photographer Andres, full of happy childhood memories. When he was growing up, his aunt in Cuernavaca regularly made these hot beans for all the children. It’s quick, filling and delicious. Three ingredients set it apart: chipotle, epazote, and a touch of mayonnaise that give it its unique flavor. The chipotle adds a not-too-hot smoky spice, the epazote adds an herbal note, and the mayo ties it all together. I know mayo and beans together sound weird, but the combination works.
Ways to use Bean Dip
There is more than one way to use this dive. It’s great served with corn chips or topos. You can use it as a sandwich spread and it’s perfect for cooking cake. It’s also delicious to make quick bean tacos. Just heat up some corn tortillas and spoon about a tablespoon of dip onto each tortilla and add a pinch of cheese.
how to prepare
With just a few ingredients and very little chopping, you’ll be whipping up this recipe in no time.
Composition:
- 4 cups refried beans, homemade or packaged, both work well
- 1.5 canned chipotles and adobo. aa little more chipotle if you prefer a spicier dip, add a little less for a milder dip.
- 3 fresh epazote leaves or 1 teaspoon of dried epazote
- 1 tablespoon of mayonnaise
- ¼ cup shredded cheese of your choice (Oaxaca, asadero, mozzarella, cheddar, all work well)
- If necessary, add a few tablespoons of hot water to mix
Step 1 – Preparing the chipotle
Start by slicing the chipotle. This helps to mix better. If you prefer a spicier dip, add a little more chipotle. Add a little less if you prefer a milder dip.
Then heat the fried beans in a pan.
Add all ingredients except cheese to a blender.
Beat until smooth. If you need to whisk, add 1 tablespoon of hot water until you reach the desired consistency. Taste and add salt if necessary.
Pour the beans into a serving bowl and top with the grated cheese.
