4 oz. chorizo sausage
1 1/2 cups cooked black beans (about a 15oz can)
1/2 cup chicken broth
Salt and pepper, to taste
2 ripe avocados, split and pitted
2 tbsp. freshly squeezed lime juice
1 jalapeno, seeded and finely chopped up
3 tbsp. minced cilantro
1 red onion (diced)
1/2 tsp. kosher salt
1 cup fresh tomatillo salsa
Queso Fresco (crumbled)
Cherry or grape tomatoes, quartered
1/3 cup sour cream (or low fat plain yogurt)
1 chipotle pepper in adobo sauce, seeded and chopped
Fresh lime juice (a squeeze)
First the bean layer, heat a skillet over medium-high heat on the stove. Crumble the chorizo into the skillet and cook until evenly browned. Should take about 5 minutes. Stir in the beans and then the chicken broth. Bring to a simmer, then reduce the heat to medium-low and continue to simmer. Wait until the beans are soft and most of the chicken stock has evaporated. Should take about 5-7 minutes. Remove the pan from the stovetop. Smash the beans and the chorizo together, adding additional chicken stock if necessary so the mixture is not dry. Taste and adjust seasoning as necessary with salt and pepper. Spread the bean mixture into a pyrex baking dish. Chill the beans while you prepare the next layers.
To make the guacamole, combine the avocado, lime juice, jalapeno, cilantro and salt into a bowl. Mix together with a fork until it has a smooth. Taste and adjust seasoning as necessary. Spread the guacamole layer over the bean layer in the pyrex dish.
Continue to layer the dip with the tomatillo salsa, queso fresco, red onion, and tomatoes. Then combine the sour cream with the chipotle and lime juice and blend together in a food processor or immersion blender. Spoon over the top of the dip. Cover and chill until ready to serve.