EL CHARRO CAFE REFRIED BEANS
(FRIJOLES REFRITOS)
4 cups pinto beans, cooked and mashed
I teaspoon corn oil, heated
1 (12 ounce) can evaporated milk
2 tablespoons shortening, melted
1/2 pound cheddar cheese, shredded
Salsa De Chile Colorado (recipe follows)
Mash beans in skillet and add hot oil. Mix well. Stir in evaporated milk. Cook over very low heat, stirring frequently.
Before serving, refry beans by adding 2 tablespoons smoking hot fat, shredded cheese to taste and some Salsa and stir briskly over high heat.
Makes 6 servings
EL CHARRO SALSA DE CHILE COLORADO
(basic red chile sauce)
Makes 2 quarts
"Salsa De Chile Colorado is used in countless Mexican dishes. It is available canned and is usually called enchilada sauce. But nothing commercial is as good as the sauce you make yourself from dried red chile peppers.
To prepare a sauce, the peppers are softened in boiling water, then ground into a rich red paste. The paste is thinned with the cooking liquid for use as a sauce for enchiladas, et cetera. Left unthinned and spiced with oregano and vinegar it becomes adobada and is used as a marinade for carne (beef) adobada or puerco (pork) adobada."
12 dried red chiles
2 quarts boiling water
3 tablespoons oil
1/4 cup garlic puree*
1/2 teaspoon salt or to taste
3 tablespoons flour
Wash chiles in cold water and remove stems. Cook in boiling water until tender. Remove chiles and reserve the cooking liquid.
Place a few of the chiles in a blender, along with 1/2 cup reserved liquid, and blend to a paste. Remove to bowl. Repeat with remaining chiles. (It is now unseasoned red chile paste).
Heat oil in a large skillet. Add garlic puree and flour, stirring until flour browns. Add the chile paste, stirring constantly until it boils and thickens. Season with salt. Thin slightly with cooking liquid.
*Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator (freeze for longer storage).
Source: El Charro Cafe Favorite Recipes by Carlotta Flores, 1989
(FRIJOLES REFRITOS)
4 cups pinto beans, cooked and mashed
I teaspoon corn oil, heated
1 (12 ounce) can evaporated milk
2 tablespoons shortening, melted
1/2 pound cheddar cheese, shredded
Salsa De Chile Colorado (recipe follows)
Mash beans in skillet and add hot oil. Mix well. Stir in evaporated milk. Cook over very low heat, stirring frequently.
Before serving, refry beans by adding 2 tablespoons smoking hot fat, shredded cheese to taste and some Salsa and stir briskly over high heat.
Makes 6 servings
EL CHARRO SALSA DE CHILE COLORADO
(basic red chile sauce)
Makes 2 quarts
"Salsa De Chile Colorado is used in countless Mexican dishes. It is available canned and is usually called enchilada sauce. But nothing commercial is as good as the sauce you make yourself from dried red chile peppers.
To prepare a sauce, the peppers are softened in boiling water, then ground into a rich red paste. The paste is thinned with the cooking liquid for use as a sauce for enchiladas, et cetera. Left unthinned and spiced with oregano and vinegar it becomes adobada and is used as a marinade for carne (beef) adobada or puerco (pork) adobada."
12 dried red chiles
2 quarts boiling water
3 tablespoons oil
1/4 cup garlic puree*
1/2 teaspoon salt or to taste
3 tablespoons flour
Wash chiles in cold water and remove stems. Cook in boiling water until tender. Remove chiles and reserve the cooking liquid.
Place a few of the chiles in a blender, along with 1/2 cup reserved liquid, and blend to a paste. Remove to bowl. Repeat with remaining chiles. (It is now unseasoned red chile paste).
Heat oil in a large skillet. Add garlic puree and flour, stirring until flour browns. Add the chile paste, stirring constantly until it boils and thickens. Season with salt. Thin slightly with cooking liquid.
*Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator (freeze for longer storage).
Source: El Charro Cafe Favorite Recipes by Carlotta Flores, 1989
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