South Of The Border Essentials Refried Beans Recipes

Steps:

• 1. PREP/PREPARE
• 2. If you are looking for a good enchilada sauce, this one is my favorite: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/amazing-mexican-enchilada-red-sauce.html?r=1
• 3. Obviously, you can choose any size tortillas that you want (you could even use a corn variety); however, the proportions of the recipe are geared to 6-inches (15cm).
• 4. For the best results, make sure your pork and sirloin are finely ground.
• 5. To keep this stacker from getting soggy, make the tortillas super crispy, and serve it as soon as it is ready. The longer you wait, the longer the tortillas have a chance to absorb the sauce and become soggy... I HATE it when that happens.
• 6. Gather your Ingredients (mise en place).
• 7. Place a rack in the middle position, and preheat the oven to 365f (185c).
• 8. Add half the butter, and oil to a sauté pan over medium heat.
• 9. When the foaming subsides, toast two of the flour tortillas, then add the remainder of the butter/oil, and toast the other two.
• 10. Chef's Note: make then as crispy as you can without burning them. You might want to have a few extra tortillas on hand, just in case you go too far.
• 11. Chef's Note: Remove them from the pan, and allow to air dry on the counter, while you are making the rest of the recipe.
• 12. In the same skillet, add the chopped onions, and sauté until soft and translucent, but not browned, about 3 - 5 minutes.
• 13. Add the garlic, and stir until fragrant, 60 seconds.
• 14. Add the ground pork, and sirloin, and cook until no longer pink, about 3 - 5 minutes.
• 15. Add the enchilada sauce, and stir to combine, 60 seconds.
• 16. Stir in the cumin, paprika, salt, and white pepper, 60 seconds.
• 17. Reduce the heat to a simmer, and cook until the sauce reduces and begins to thicken, about 15 minutes.
• 18. Chef's Note: Do not rush this process... The slow heat will remove some moisture, and that will prevent the tortillas from becoming soggy; in addition, the slow heat will help the flavors blend together.
• 19. Chef's Tip: While the sauce is simmering taste for proper seasoning and adjust. If you want the sauce hotter... GO FOR IT.
• 20. Take a baking dish, or pie plate, and brush on a bit of oil or butter.
• 21. Take one of the flour tortillas, apply a layer of refried beans, and then place (bean side up) in the dish.
• 22. Add a layer of the sauce/meat mixture, and sprinkle on some cheese, and a few olives.
• 23. Take another one of the tortillas, and add some beans, and place in the dish, bean-side down. Then, add some sauce/meat mixture, cheese, and olives.
• 24. For the third tortilla, repeat steps 22 and 23.
• 25. For the forth, and last tortilla, add some beans, and press lightly into the top, bean-side down.
• 26. Add a light layer of beans, and cheese.
• 27. Cover and bake in the preheated oven until the cheese is nice and bubbly, and beginning to brown in spots, about 20 - 25 minutes.
• 28. PLATE/PRESENT
• 29. Serve while still nice and hot, and top with some Mexican cheese, black olives, jalapenos... whatever suits your fancy. Do not forget to serve with some some extra (meatless) enchilada sauce on the side, and a few cold beers. Enjoy.
• 30. Keep the faith, and keep cooking.

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Crumble bacon and set aside. In the drippings, saute the onion, celery and garlic powder until vegetables are tender., Add the beans, picante sauce, broth, parsley and bacon; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until flavors are blended. Season to taste with pepper sauce if desired. Ladle into bowls and top with cheese. Serve with tortilla chips.

Steps:

• Pick through the beans and discard malforms and stones. Rinse the beans and cover with water. The water above the beans should be at least three inches. Bring to a hard boil and turn off heat. Let beans set for two hours and then drain.
• Put a tablespoon of shortening or lard in a large pot. Add the onions and cook until limp, add the garlic. Saute another two minutes and add the drained beans, the bay leaves, tablespoon of salt and enough water to cover plus two inches. Cover and simmer for two hours. Check to see that water covers the beans, you don't want to burn them or have too much water in them at the end of two hours. Test the beans for softness. If still a bit hard, cook until soft uncovered. The water level should be fairly low now, you want the beans moist but not runny when finished. Remove bay leaves!
• In another large pot add shortening or lard. I love really greasy beans but know it isn't good for me. So I use about a quarter cup and am quite happy. Melt the shortening and add a scoop of beans to fry (I use a spoon with slots in it to drain the liquid back in the pot). I add another spoon and another two spoonfuls, stirring. The fat only fries some of the beans. After five minutes add the rest of the pot of beans and stir well together.
• I use a handheld blender and whiz the beans to a consistency of all the beans being smushed but not of a uniform puree. I like texture to my frijoles. If too runny, simmer until thick again. If too thick, add water. Adjust the salt level before serving. Even better the second day!
• Some folks serve this in a bowl with a crumbly, salty cheese called cotijo seco on top, others with cheddar or fried chorizo sausage.

Steps:

• 1. PREP/PREPARE
• 2. You could use mostly canned beans, boxed rice, and jarred taco sauce, but let me give you some recipes that will take this over the top: https://www.justapinch.com/recipes/side/vegetable/south-of-the-border-essentials-refried-beans.html?r=1 https://www.justapinch.com/recipes/side/rice-side/south-of-the-border-essentials-spanish-rice-ii.html?r=12 https://www.justapinch.com/recipes/main-course/main-course-beef/slow-cooker-taco-meat-with-homemade-taco.html?r=7 https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/south-of-the-border-essentials-amazing-taco-sauce.html?r=1
• 3. Gather your ingredients (mise en place).
• 4. Add the refried beans to a plate and make into a nice round quarter-inch patty.
• 5. Add the rice and taco meat on top and make pretty.
• 6. Top with sour cream.
• 7. And you just must have some cheese.
• 8. PLATE/PRESENT
• 9. Serve with a fork, a margarita, and lots of love. Enjoy.
• 10. Keep the faith, and keep cooking.

Steps:

• PREP/PREPARE
• Here is a great recipe for refried beans: https://www.justapinch.com/recipes/side/vegetable/south-of-the-border-essentials-refried-beans.html?r=10
• These work well with beef, pork, or chicken... Here is an awesome recipe for steak taco meat: https://www.justapinch.com/recipes/main-course/beef/mexican-essentials-awesome-steak-taco-meat.html?r=11
• There are a lot of cheeses that you could use for this... even a combination of different varieties. I felt that the queso fresco, really pulled the other ingredients together, and helped to make this recipe a success.
• Gather your ingredients (mise en place).
• Place a rack in the middle position, and preheat the oven to 350f (175c).
• Brush both sides of the tortillas with the avocado oil.
• Toast in the oven until browning is spots, and beginning to crisp, about 3 - 5 minutes.
• Chef's Note: Turn the tortillas over after 2 minutes.
• Remove from the oven, and spread some refried beans over the top.
• Add a generous amount of chicken, pork, or beef.
• Cover with the cheese... Be generous.
• Pop back into the oven, for about 5 minutes, or until the cheese is melty, and beginning to brown in spots.
• PLATE/PRESENT
• Serve them while nice and warm. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Preheat broiler, coat baking dish with cooking spray.
• In skillet heat oil.
• Add next 7 ingredients, cook, stirring until tender, 5-6 minutes.
• Add broth and bring to boil, stir in rice.
• Reduce heat, cover and simmer until liquid is absorbed about 20 minutes.
• Remove from heat and stir in beans& 1/2 cup cheese.
• Cover, let stand 5 minutes, then transfer to baking dish.
• Sprinkle with remaining cheese and broil until cheese is melted.
• Sprinkle with cilantro and serve with hot pepper sauce if desired.