- 2 ounces (60 g) bacon, cut into small squares
- 2 chorizos (180 g; about 6 ounces), skinned and crumbled
- 1/3 cup (85 ml) dried ½-inch (1.25 cm) tortilla squares
- 1 recipe Pot Beans (about 4 cups [1l] with broth)
- 4 canned chiles largos or canned chiles jalapenos en escabecbe to taste
- 4 ounces (115 g) queso añejo, Chihuahua, Romano, or domestic Muenster, cubed
- 2 ounces (60 g) chicharròn, broken into small pieces
- Fry the bacon in a small frying pan over low heat so that the fat renders out, but do not allow it to brown too much and become crisp. Remove the bacon pieces with a slotted spoon and set aside. Add the crumbled chorizo to the bacon fat and fry gently without browning for about 5 minutes. Remove the chorizo with a slotted spoon and set aside. In the same fat, fry the tortilla squares until they are completely crisp. Drain on paper toweling.
- Put the beans in a heavy, wide pan and add the whole chiles, bacon, and chorizo; heat through gently so they do not scorch on the bottom. When they just begin to bubble, add the cheese and chicharròn. As the cheese just begins to melt, sprinkle the top of the beans with the tortilla squares and serve immediately, before they become soft.