Charros Corridos (Quick Spicy Bean Soup)

Preparation

1. Step 1

   If using bacon, place it in a medium heavy-bottomed pot or Dutch oven while you prep your other ingredients and turn the heat to medium. Cook, stirring occasionally, until the bacon is mostly cooked through and crispy in parts, about 10 minutes. Pour off some of the bacon grease if desired, then add half of the onion along with the garlic, serranos and hot dogs. (If using oil instead of bacon, heat the pot over medium. Add the oil when the pot is hot. Then, add the onions, garlic, serranos and hot dogs.)

2. Step 2

   Cook, stirring occasionally, until the onion is translucent, about 5 minutes.

3. Step 3

   Add the tomatoes and 6 cups of water and adjust the heat to medium-high to bring the pot to a simmer. Once simmering, drop the heat to maintain a gentle simmer and cook, uncovered, until the tomatoes have broken down, 15 to 20 minutes. 

4. Step 4

   While the soup is simmering, place the remaining chopped onion on a plate. Trim off the bottom ½ inch of the cilantro stems and discard and finely chop the cilantro, leaves and stems, and place half the cilantro alongside the reserved onion, reserving the other half for the soup. Open and drain the cans of beans, and heat your tortillas, placing them in a tortilla warmer or clean dish towel to keep them warm.

5. Step 5

   Once the tomatoes in the soup have broken down, add the beans and the reserved cilantro to the pot, bring to a simmer, and cook until the beans are heated through, about 5 minutes. Turn off the heat and stir in the hot sauce. Taste for salt. 

6. Step 6

   To serve, ladle soup into bowls and top with minced onion and cilantro, and more hot sauce if desired. Eat alongside tortillas rolled up into logs for dipping.