Showing posts with label Refried Beans. Show all posts
Garibaldi-Style Refried Beans is a delicious Mexican bean dish flavored with bacon, golden corn kernels, and spicy serrano chiles.

Garibaldi Refried Beans (with Corn & Bacon) - lacocinadeleslie.com

Garibaldi is the name of a popular restaurant in Guadalajara famous for its Carne en su Jugo (and its Guinness World Record for the fastest service ever). But that's not all Karne Garibaldi is famous for. They also serve this insanely delicious appetizer made with thick refried beans and golden corn kernels with a never-ending pile of homemade totopos (tortilla chips). And best of all, they offer unlimited refills on this irresistible bean dip.

Frijoles Refritos estilo Garibaldi (con maíz y tocino) - lacocinadeleslie.com

Just because I don't get to visit Guadalajara often doesn't mean that I can't enjoy this irresistible bean dish at home. And best of all, I get to put my own little spin on this famous appetizer. Traditionally, the refried beans are fried in a lot of manteca de cerdo (pork lard) which gives them a distinct flavor, but frying them up in a little bacon grease with pieces of crispy bacon adds even more flavor, if you ask me. And because I can't live without a little spice, I also fry up a finely chopped serrano chile with the bacon. If you're tired of making the same refried bean dish, you HAVE to try Garibaldi-Style Refried Beans. One bite and you'll be hooked!

Yield: 6 to 8 servings
Frijoles con Elote - lacocinadeleslie.com

Garibaldi Refried Beans

prep time: 10 MINScook time: 30 MINStotal time: 40 mins
Garibaldi-Style Refried Beans is a delicious refried bean dish flavored with bacon, golden corn kernels, and spicy serrano chiles.

INGREDIENTS:


  • 6 slices bacon, diced
  • 1/2 medium white onion, finely chopped
  • 2 serrano chiles, finely chopped
  • 1 (6 oz.) can golden corn kernels, drain
  • 4 cups cooked peruano or pinto beans
  • 1/2 cup bean broth
  • Salsa Macha (optional) 

INSTRUCTIONS:


  1. Fry the bacon in a large skillet over medium-high heat until fully cooked, but not crisp. Add the onion, serrano chiles, and corn kernels; sauté for 2 to 3 minutes until onion is translucent. Stir in the beans and bean broth. Let simmer until beans come to a boil; reduce heat to low. Mash the beans using a potato masher; season with salt to taste. Continue to simmer, stirring occasionally, until the beans have thickened slightly. Remove from heat. Serve wtih totopos (tortilla chips) or warm tortillas. For a spicy kick, top with a little Salsa Macha. Enjoy!
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Garibaldi Refried Beans (with Corn & Bacon)

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Pambazos de Papa (Potato Pambazos) are a delicious meatless take on a classic Mexican sandwich made with crusty bolillo rolls bathed in a spicy guajillo salsa then filled with refried beans, cooked potatoes, shredded lettuce, crumbled queso fresco, and Mexican crema.


Potato Pambazos - lacocinadeleslie.com

Pambazos are a traditional Mexican torta (sandwich) made by splitting open telera or bolillo rolls, dipping them in a spicy guajillo salsa, then frying them in manteca (or vegetable oil). The fried bread rolls are then stuffed with potatoes and chorizo, and topped with garnishes like shredded lettuce, crumbled queso fresco, Mexican crema, chiles en escabeche (pickled chiles) and/or a spicy tomatillo salsa.

Potato Pambazos #MeatlessMonday

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Sopes are one of my favorite traditional Mexican antojitos (street foods). Loaded with delicious fillings like Refried Beans, chorizo, shredded beef, pork or chicken, or a variety of guisados like Picadillo, Pork Chile Colorado, and/or Rajas con Crema (just to name a few). But why stop there?! Sopes can also be topped with shredded lettuce, crumbled queso fresco, Mexican crema, and a variety of fiery salsas for an irresistible treat. For those of you unfamiliar with Mexican sopes the base is like a thick handmade corn tortilla with a small border to keep the yummy fillings from spilling out. And like tacos and tostadas, sopes are eaten with your hands. Traditionally sopes are fried in manteca (lard) before adding the fillings, but vegetable oil works just as well and that is how I prefer to fry my sopes.


How to Make Mexican Sopes (Como hacer sopes mexicanos) - lacocinadeleslie.com


How to Make Mexican Sopes (Sopes de Frijoles y Chorizo)

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National Taco Day (October 4th) is just around the corner, so this month for She Made/Ella Hace girlichef and I decided to give you something to taco 'bout.

Over the years I've shared many a taco recipe here in my Cocina, including my favorite tacos ever - Tacos de Chorizo.  But for some reason I've never blogged about the taco we eat most in our house...Tacos de Frijoles.  My kiddies love them for breakfast before they leave for school.  Hubby loves to eat them any time of day.  And I love them because they remind me of my childhood.  Gramm always packed a couple Tacos de Frijoles in my lunchbox when I was a kid, so I'd grow healthy and strong.  My friends loved to trade me their bologna sandwiches for my Mexican lunch.

There's really not much to making Tacos de Frijoles.  All you need is some tortillas and refried beans.  If you want to get really fancy, you can add some queso fresco and your favorite salsa.

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Tacos de Frijoles con Queso

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Ingredients:

  • Refried Beans
  • Flour or corn tortillas
  • Queso fresco
  • Chile de Molcajete (roasted tomatillo & chile de arbol salsa) or your favorite salsa


Directions:
Heat tortillas on a comal or griddle over low heat until soft and pliable.  Spoon 3 to 4 tablespoons of refried beans onto each tortilla.  Fold tortillas in half over the refried beans.  Heat the bean tacos on the comal, flipping over occasionally, until heated through.  To serve, top with crumbled queso fresco and Chile de Molcajete.  Enjoy!

lacocinadeleslie.com

Now be sure to head on over to girlichef's blog to check out her Spicy Mushroom-Pasilla Tacos



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Comfort Food Classics: Tacos de Frijoles con Queso {She Made/Ella Hace}

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Frijoles Refritos (refried beans) were a constant at the dinner table when I was growing up. Mi abuelita (my grandma) made them every day of the week. No exceptions. And she always made a little extra so she could pack some for my lunch to take to school the following day. I remember wanting the bologna sandwiches that my friends took to school, but Gramm always insisted that "there's nothing better for a growing child than un taco de frijoles". And like most Mexican abuelitas, Gramm was right. Beans are an excellent source of fiber, protein, iron, and a slew of other vitamins and minerals.


Refried Pinto Beans - lacocinadeleslie.com

How to Make Authentic Mexican Refried Beans 

Traditionally, refried beans are made with manteca de cerdo (pork lard). Once upon a time, the golden rule of thumb was to use one kilo of manteca per kilo of beans. The manteca adds a ton of flavor to the beans, even in small amounts. But the real secret to the best refried beans, is letting them simmer over low heat, over and over, until thick, rich, and creamy. Hence the name Frijoles Refritos, because they've slowly been frying in the manteca for a long period of time.

Refried Beans made with Bacon Grease

My grandmother didn't always use manteca to make her refried beans. She preferred to use her secret ingredients that she always saved in a small canister on the stove... bacon grease! Gramm's beans were also known for being creamy and cheesy. That's because she always added a splash of milk and lots of shredded mozzarella cheese. Over the years, I've switched things up a little by substituting Mexican crema for the milk, which makes the beans even creamier, and using mozzarella's Mexican cousin, Queso Oaxaca. I also like to add a little spice by sautéing a fresh serrano chile pepper in the bacon fat before adding the beans.

Refried beans can be served for breakfast, lunch, or dinner... And not just as a side dish. You can serve them in Tacos de Frijoles, Molletes (open-faced refried bean sandwiches), or Bean & Cheese Enchiladas, just to name a few dishes.

how to make authentic Mexican refried beans - lacocinadeleslie.com

Frijoles Refritos 
(Refried Beans)




Ingredients:

  • 2 to 3 tablespoons bacon fat, lard, or vegetable oil 
  • 1 fresh serrano pepper (optional) 
  • 3 cups Frijoles de la Olla (cooked pinto beans)
  • 1 cup bean broth
  • 3 tablespoons Mexican crema or sour cream 
  • 1 cup shredded Oaxaca or mozzarella cheese 


Directions:
Heat bacon drippings or oil in a medium skillet over medium-high heat. Add the fresh serrano pepper, whole or sliced, and saute until the skin on the pepper begins to blister. Carefully add the cooked beans, bean broth, and Mexican crema. Let simmer until beans come to a boil. Using a potato masher, mash the beans until desired consistency; season with salt.

Continue cooking the beans for about 5 minutes, stirring constantly, until the beans thicken slightly. Remove from heat and stir in the cheese. Serve refried beans with warm corn or flour tortillas and Chile de Molcajete (roasted tomatillo & arbol chile salsa). Enjoy!



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Comfort Food Classics: Refried Pinto Beans

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