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Ingredients
  • 1 pound pinto beans rinsed
  • ½ white onion
  • 2 teaspoons kosher or sea salt or to taste
  • 2 tablespoons vegetable oil
  • ½ pound Mexican chorizo casings removed, chopped
  • ½ pound thick sliced bacon chopped
  • 1 ripe Roma tomato cored and diced
  • 2 to 3 poblano chiles charred, sweated, skin removed, cut into strips
  • 1 cup queso fresco crumbled, for garnish
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