Mexican Goods

Authentic Mexican Recipes – Refried Beans

Making your own refried beans is actually really easy and they taste so much better than those canned versions. Just cook the beans all day in a slow-cooker and then they take just minutes to fry up when you’re ready for dinner.

Soak and cook the beans

 

What you will need:

• 16 oz bag of pinto beans
• Large bowl of water to soak the beans
• Olla, stock pot or crock pot to cook the beans
• Fat for frying the beans (In order of preference- lard, pork fat, bacon renderings, coconut oil, olive oil, vegetable oil or any combination of those)
• A comal, cast iron pan or other frying pan
• A wooden spoon or other utensil to smash the beans with
• Additional water to thin the beans (optional)

First you will need to soak the beans overnight in a large bowl of water. The water should cover the beans by at least 2 inches. Loosely cover them and let them soak for 12-24 hours at room temperature. After soaking, rinse them thoroughly in a colander or strainer and keep an eye out for any rocks or debris that may be mixed in with the beans. Place the beans in an olla, stockpot or Crock-pot and add enough water to cover the beans. Cook on/over low for eight to ten hours or until the beans are cooked and softened.

When the beans are fully cooked, they should look like this. There should be very little or no water remaining because the beans should have absorbed it all.

Making Refride Bean

 

Prepare the pan by heating up about three tablespoons of the fat until it is melted. If your pan is heavy, use a wooden spoon to spread the fat around the pan, or just pick up the pan and swirl the fat around. Try dropping a pinch of bean into the fat, if it sizzles it is ready.

 

Add a spoonful of the beans to the hot fat. There should be no liquid with the beans or the liquid will spatter in the fat. Take care to not burn yourself during the frying process. Use oven mitts or a splatter shield to help prevent you from getting hit with the hot fat.

Using a wooden spoon or other mashing utensil, smash the beans a little bit at a time while they fry in the hot pan.

When the first spoonful of beans has been fried for a minute or two, push them to the side of the pan and add another spoonful of beans and begin to fry them. It is very important that you have sufficient fat in the pan, so add another tablespoon (or two) if you need too.

Continue to add the beans into the hot pan with a large serving spoon, approximately 1/2 at a time. Keep smashing them and frying them until they are all in the pan.

The beans will be very thick at this point and that might be fine for you, depending on what you are using them for. If you need to thin them out a little bit, add 1/4 of water and mix it in over medium heat until. Continue to add water until the beans are the right texture for you.

You can serve them as they are, or you can simmer them while you add seasonings such as chopped garlic, chopped onion or garlic powder and onion powder.

Refried beans make a great side dish for just about any Mexican meal and they can be added to soups, burritos, quesadillas and more. Feel free to get creative with your refried beans and add some additional flavors such as chopped jalapenos, hot chile sauce, chopped green chiles or a couple of pinches of cumin while they are simmering. You can also add toppings such as chopped onion, chopped cilantro or a sprinkle of queso fresco or asadero.

Enjoy your Refride Beans!

By: Chelsie Kenyon @ about.com

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Authentic Mexican Recipe – Pollo Guisado with Red Chiles and Onions

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Authentic Mexican Recipe – The Guacamole Song

Great Guacamole Recipe!

Enjoy!

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Authentic Mexican Recipe – Beef and Roasted Tomato Mexican Rice

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Authentic Mexican Recipe – Spicy Pickled Carrots

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Authentic Mexican Recipe – Quick Quesadillas

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Authentic Mexican Recipe – Breakfast Enchiladas

This recipe turns a dinner favorite into a breakfast favorite. Also makes a great addition to your brunch menu.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

• 6 eggs, cooked scrambled with a pinch of salt
• 6 corn tortillas
• 3 tablespoons oil
• 3 cups of green chile sauce
• 1 1/2 cups grated queso blanco or jack cheese
• 1/4 cup cotija, crumbled
• 1 teaspoon serrano chile, seeded and diced (optional for spiciness)*

Preparation:

Brush oil onto tortillas and bake in a 400 degree oven for 5 minutes. Turn oven down to 300 degrees.Fill each warm tortilla with eggs and shredded cheese. Fold the edges over to form a roll and turn over seam side down. Place in a baking dish. Continue with the rest of the tortillas.Drizzle sauce over the top of the enchiladas and bake in 300 degree oven for 8-10 minutes, or until cheese is melted.Sprinkle cotija cheese over the top and serve immediately.

*Add serrano chile to eggs before scrambling them.  Enjoy!

By: Chelsie Kenyon @ About.com

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Authentic Mexican Recipes – What do People Eat in Mexico?

The variety of food available in Mexico is truly great, with unique dishes for each region as you move from the north to the south, east to west, with many regional styles throughout. We are often asked, “What is the official food or meal of Mexico?” The truth is, there is no real official dish of Mexico, as it really depends on where you are.

Beef, chicken and pork dishes are popular throughout the country, and fish is an important item anywhere near Mexico’s long pacific and caribbean coasts. You’ll find vegetables of every kind and include the traditional beans, often served with rice. There is also a large variety of salsas and chilis including the very hot habanerocommon in the south.

If there is one food item common to all of Mexico, it would be the corn tortilla. Corn originates from Mexico and is still a main staple of diet there, even though flour is becoming more popular. Anywhere you travel in Mexico you’ll find food stands that offer tacos of many varieties, all using the corn tortilla, and corn tortillas are still made fresh daily in stores, bakeries and food stands. So in that sense, since it is so common to all of Mexico, the simple taco could be considered the “unofficial” dish of Mexico.

The following is also a version of another popular food, ‘Enchiladas.’

Enchiladas Verdes de Jocoque

(Green Chile,Sour Cream Enchiladas)

• 3 cups chicken broth
• 9 Corn Tortillas
• 4 cups masa harina
• 3 tablespoons flour
• 2 cups grated sharp cheddar cheese
• 1 cup cooked chicken
• 1 cup chopped green chile
• 1 medium onion, chopped
• 1/2 teaspoon garlic salt
• 2 cups sour cream

• Shortening

1. Combine 1 cup of broth with the flour in a medium-sized saucepan. Add the remaining broth and cook on medium heat until thickened.
2. Stir the chicken, chile, and garlic salt into broth and set aside.
3. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
4. Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels.
5. Combine 1 cup cheese, onion, and sour cream in a medium-sized mixing bowl.
6. Assemble the enchiladas by placing 1/4 cup of sauce on each dinner plate, followed by a tortilla, 1/4 cup of sauce, and 1/3 cup of sour cream mixture. Top with remaining sauce and cheese.
7. Place in a 350°F oven for 15 minutes, or until cheese melts.

NOTE: Traditionally, enchiladas are topped with a fried or poached egg before serving.

Recipe courtesy of Lawerence Wheeler.

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Authentic Mexican Recipe – Orange Cilantro Marinade for Fish or Chicken

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Authentic Mexican Recipe – Mexican Strawberry Popsicles

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