Gorditas De Frijoles Negros Con Queso Recipes

Steps:

• Roast the poblanos and Anaheim chiles on a hot grill until charred. Let them sit in a sealed container for 10 minutes, then peel them and cut into strips.
• Heat the oil, then saute the onion with the jalapenos and serranos until soft, about 10 minutes.
• Blend the cream cheese with 3 cups water and add it to the pot of chiles. Add the roasted peppers, salt, pepper and cumin. Let simmer for 10 minutes. Fill Gorditas with finished product. Top with shredded cheese and serve with Refried Beans.
• For the gorditas: In a stand mixer fitted with the dough hook, add the flour, baking powder and salt; mix to combine. Add the shortening and mix for about 5 minutes. Slowly add the warm water and milk; mix until the dough is firm but soft and won't stick to your fingers. (You might not use all the liquid, or you might need to add more.) Let rest for 10 minutes.
• Portion the dough out into 2.2-ounce balls and refrigerate overnight.
• Press the dough balls into tortillas by hand. Toast the tortillas on a griddle over medium-high heat. Slice open the tortillas.
• In a pot over medium heat place pinto beans, salt and 6 cups cold water, and let simmer until softened, about an hour.
• In a pan, heat canola oil, then add 3 cups pinto beans (save the remainder for another use) and stir for about 5 minutes. Add warm water and let simmer, about 10 minutes. Use a hand blender to blend until pureed.

Steps:

• Mezcla la lechuga con los rábanos, la cebolla, el vinagre, la sal y la pimienta negra; separa a un lado.
• Retira la miga del centro de los bolillos cortados por la mitad, dejando cáscaras de pan de 1/4-pulgada de grosor; guarda la miga del pan que quitaste para bocadillos u otro uso. Unta la mayonesa de forma pareja en la parte interior de las cáscaras. Coloca los frijoles con una cuchara en la base de los bolillos; cubre con la rebanadas de queso. Coloca sobre la rejilla de una asadera.
• Asa durante 2 minutos o hasta que el queso se derrita. Corona con la mezcla de lechuga; cubre con la otra parte de los bolillos.

Steps:

• Put beans and water in a large pot, cover and simmer, stirring often, until tender - about 2 1/2 hours.
• About 1 1/2 into cooking time, add salt to taste.
• If the beans need more water before they are done, add boiling water to the pot - do not add cold water!
• When the beans are tender, there should not be much liquid in the pot.
• If there is a lot of liquid, take some of it out and either save it in case you need it.
• Add the 1/2 cup of lard to the now tender beans.
• Simmer uncovered - very slowly - for 1/2 hour.
• Watch it carefully and stir often.
• If the beans get too dry, add some of the reserved liquid if you have any, or add a bit of water.
• Add the cheddar cheese.
• Cook until it melts.
• Serve it up.
• If you'd like, you can make the meat garnish as follpws:.
• Cook up the hamburger until browned.
• Add the tomato sauce and spices.
• Serve over the beans with the lettuce.
• You can also add tortillas and make tacos.