2 tablespoons olive oil
1 large onion, chopped
1 cup chorizo, crumbled
4 garlic cloves, minced
1 cup crema fresca or sour cream
1 16-ounce can black beans, drained and rinsed
1 15-ounce can corn, drained
2 to 3 tablespoons Garlic-Chipotle Love (below)
Finely chopped fresh cilantro and thinly sliced scallion greens, for garnish
Heat olive oil in a large, deep skillet over medium-high heat. Add the chopped onion and cook until lightly browned and tender, about 5 minutes. Add the chorizo and garlic and cook, breaking up the chorizo with a spoon and stirring occasionally, until browned, about 5 minutes. Spoon off and discard any visible grease.
Add black beans, corn, and simmer for 5 minutes to let the flavors blend. If the beans look dry, gradually add water. Season with salt to taste.
Stir together the crema fresca and Garlic-Chipotle Love in a small bowl and serve over the beans. Garnish with chopped cilantro and sliced scallions.
1 cup canola oil
12 garlic cloves, peeled
3 tablespoons canned chipotle chiles in adobo sauce, chopped
¼ cup fresh cilantro, chopped
Grated zest of 1 lime
1 teaspoon salt
Preheat oven to 300°F.
Pour oil into a heavy ovenproof medium saucepan and add garlic. Cover the pot with foil, put it in the oven, and cook until the garlic turns a nutty brown and is really soft, about 45 minutes. Remove the pot from the oven and let the garlic and oil cool to room temperature. Pour garlic and the now garlic-infused oil in a food processor or blender. Add the chipotles, cilantro, lime zest and salt and puree until the mixture is very smooth. Store in the refrigerator in a tightly covered container for up to 2 weeks or freeze for up to a month.