Chorizo and Bean Tacos Dorados

1. In a large skillet, cook chorizo until rendered. Add refried beans and mash everything together until well combined and heated through.

2. Warm the corn tortillas on a griddle to make them pliable.

3. Spoon a line of the chorizo and bean filling onto one half of each tortilla.

4. Fold the tortillas in half to enclose the filling.

5. Heat vegetable oil in a skillet over medium-high heat. Carefully place the folded tacos in the hot oil.

6. Fry for 2-3 minutes per side, until golden brown and crispy. Remove and let drain on a wire rack or paper towels.

7. To make the avocado salsa, combine avocados, fresh jalapeños, lime juice, salt, pepper, and water in a blender. Blend until smooth and creamy.

8. To make the pico de gallo, combine diced tomatoes, diced onion, chopped cilantro, and pickled jalapeños in a bowl. Season with salt and mix.

9. Serve the hot tacos dorados with the avocado salsa, pico de gallo, and Mexican crema for dipping.