Heat the oil in a non-stick pan to high heat. Add the chorizo and cook for 3 minutes. Add the onion, garlic and pasilla chilli and stir to combine well. Cook until the onion has softened.
Transfer these ingredients to the blender or food processor and keep the pan as you will be using it again. Add the beans and water to the blender and blitz everything until you have a smooth sauce.
Pour the sauce back into the oily pan and cook the beans in medium heat for 8 minutes stirring frequently to avoid them sticking. Check for seasoning and add salt if necessary.
Transfer the beans to a bowl and sprinkle the cheese on top. Serve them warm with tortilla chips.
Charred Salsa Molcajeteada
4 large tomatoes, washed
20 grams white onion, in one chunk
2 Garlic Cloves, peeled
1 or 2 fresh Red chillies, jalapeno is best
¼ tsp Rock Sea Salt to taste
Bring a charring pan to high heat on the hob, put the tomatoes, onion, chili and garlic on it and char them turning them regularly for 8 to 10 minutes or until the tomatoes are fully cooked and everything is charred.
Add the salt, the charred garlic, chillies and onions to a molcajete (Mexican pestle and mortar) and grind these ingredients to a pulp.
Carefully add one tomato at a time and grind it with the pestle until you have used all the tomatoes and you have a salsa consistency; taste for seasoning and correct if necessary.
Be creative with the type of tomatoes and chilies you use here, as long as you have about 500 grams of tomatoes, it should be ok. If you prefer to blend your salsa, you can use the blender by all means, although the texture will be smoother, the flavour will all be there.