Heat a medium sized skillet over medium heat. Add the crumbled chorizo and cook until browned and slightly crispy, about 5-7 minutes. Remove the chorizo with a slotted spoon and set it aside, leaving the rendered fat in the pan.

Add olive oil to the pan if needed (depending on the amount of fat left from the chorizo). Sauté the diced onion, garlic, and jalapeño (if using) over medium heat until fragrant and softened, about 3-4 minutes.

In a large bowl, mix the mashed beans with cumin powder, salt, and pepper. Adjust seasoning to taste. Add the sautéed onion, garlic, and jalapeño mixture to the beans and stir until well incorporated.

Mix the crumbled queso fresco or mozzarella with the grated hard cheese in a small bowl. Reserve a small handful of the grated cheese for topping later.

In a heatproof clay pot or baking dish, spread an even layer of the seasoned mashed beans. Pour the sour cream or crema evenly over the top, followed by a layer of the cheese mixture.

Sprinkle the cooked chorizo over the cheese layer, ensuring even coverage. This creates the signature rich and hearty flavour of the dish.

Preheat your oven to 375°F (190°C). Place the assembled Anafre in the oven and bake for 10-12 minutes or until the cheese is melted and bubbly. For a golden finish, broil for an additional 1-2 minutes, keeping a close eye to prevent burning.

Carefully remove the Anafre from the oven and let it cool for 5 minutes. Sprinkle the reserved grated cheese on top, along with a few slices of fresh jalapeño or a handful of chopped cilantro for colour and freshness.

Serve the Anafre hot in its clay pot or baking dish, accompanied by tortilla chips, plantain chips, or crusty bread for dipping. Encourage diners to scoop deep to get layers of beans, cheese, and chorizo in every bite.