Soak beans overnight in enough cold water to cover them by 3 inches. Drain beans, place in a pot and add the chicken broth. Bring to a boil, reduce the heat to a simmer and cook until the beans are tender, about 45 minutes. Drain.

Cook the chorizo over medium heat in a sauté pan until the fat is rendered and the chorizo is slightly crispy. Add the onions, garlic and jalapeno and sauté until golden, about 8 to 10 minutes. Add the cumin and chili powder and sauté until fragrant, about 2 minutes. Remove from the heat and allow the mixture to cool.

Combine the beans, the chorizo mixture, the egg, cilantro, lime juice and salt. Mix well, mashing some of the beans (this helps hold the cakes together). Form the mixture into 16 cakes 2 inches in diameter and 1  inch thick. Dust the cakes lightly with corn meal on both sides.

Preheat your griddle or cast iron frying pan. Cook the cakes until heated through, about 4 to 6 minutes per side.

Serve immediately with sour cream and salsa on the side.

Note: Avocado, tomatoes and chopped green onions also add some moisture and flavor to this great tasting dish. Shredded cheddar cheese is a good alternative for those who don't care for sour cream.