[mylife]

Lard is the key.

[ThunderSleeps]

There is a local restaurant that used to have the best enchiladas I’ve ever had. A big part of that was the re-fried beans and the rice sides. Since then though, they’ve either changed up their recipe, supplier, cook...something. For several years they were #1 by a wide margin, then in the blink of an eye they became an also-ran. A big part of that fall was whatever they did to the beans. Their enchiladas are still basically the same, still very good but... Proof that the sides can make or break the meal.

[Liz]

Would be a nice side with these.

Spinach Enchiladas

>

From Los Barrios the iconic San Antonio restaurant famous for enchiladas.
On the menu---a platter featuring five varieties to try them all.

ING ¼ cup olive oil 12 corn tortillas 1 ½ cups shredded queso or Jack cheese, 1 ½ cups shredded Cheddar, chp onion, 2 cups diced cooked chicken Sauce, 10-ounce box chp frozen spinach, cooked and drained, cup chicken broth 2 scallions ½ cup fresh green chiles cup sour cream or crema

METHOD Heat oil hot on med-high. Singly, dip tortillas into hot oil to soften; p/towel drain. Combine cheeses toss/ mix well. Reserve ½ c cheese. Fill centers w/ 2 ½ c cheese, onion, chicken. Roll up and place seam side down in baker. Cover w/ spinach. Pour on sauce, then rest cheese. Cover/bake 350 deg 30 min; sauce is bubbly.

SAUCE blender chix broth, scallions, chiles, and sour cream thoroughly.

[BikerTrash]

bumpmark

[PUGACHEV]

Thank you for a great recipe. You definately gain more flavor by using dry beans, but cooking them can be a huge chore, although there are two options which make this easier. First, use pinto beans and a pressure cooker. The Breville pressure cooker is expensive, but produces precise repeatable results, and cooks the beans quickly. Second, use exotic Anasazi beans. They are like pintos, but do not require much cooking, going from dry to cooked in less than one-half hour. Remember to NEVER put salt in dry beans before cooking, or they won’t get soft. Put salt in after they are cooked.

[publana]

Purchased lard or Manteca is not needed. Cook dried pintos in a stainless steel food processor an extra 30 minutes in broth and pork made from the last ham or pork roast cooked in the processor to get the pintos soft and mushy. Will be the best refritos you’ve ever tasted and without “retrying”.

[arthurus]

Don’t you dare make frijoles refritos unless your name is Martinez or Gonzales or such. The Cultural Appropriation authorities will detect you through your smart phone and you will be SWATted and taken away.

[Califreak]

Thanks for posting!

Bookmarked for future use.

The pozole looks easy enough.

Tonight’s dinner maybe.

[DannyTN]

1) Take a can of refried beans and a steak.
2) Put the steak in an air fryer and add seasoning.
3) Cook the steak to your desired doneness.
4) Put the can of refried beans back on the shelf and enjoy the steak.

[PGR88]

The photo of the nachos in that recipe was a thing of beauty.

[HotHunt]

I grew up on Mexican food in Arizona and New Mexico.

MexicaliRose freeze-dried refried beans are the best I have ever had. Great flavor and consistency. I buy them by the case online.

Don't let the freeze-dried aspect scare you off. These are better than canned refried beans by far and they last forever. Good for taking backpacking too.

Just add water and cook to the consistency that you like.

MexicaliRose Refried Beans

[Red Badger]

It’s easy.
Just use a can opener...............

[Manic_Episode]

I add chili, lime and finely chopped raw onion before serving. My finicky daughter even complimented them.

[Larry Lucido]

I believe I can summarize thusly.

1. Fry beans.

2. Fry beans again.

[amihow]

Mexicans do not know how to make Mexican food any more.

Refied beans are Sonoran. Musts/onlys are pintos, manteca and yellow cheese.

I made enchiladas the old way a few years ago down south. The Mexicans kept asking who made them because they had never tasted their own authenticos.

In typical Mexican pinche humor, they called them gringaladas.

D4,

[libertylover]

Fry them. Fry them again?

[Magnum44]

[minnesota_bound]

How to Make Refried Beans?
Fry once then refry them again.....

[Darth Mall]

Bump for later

[Tammy8]

I make what my grand kids call cowboy beans and they work great for refried beans with Mexican food. I use only pintos, I cook them in an electric pressure cooker. I add salt, garlic, tomato sauce, and real red chile powder to taste- not the one found in the spice bottles but found in packets in the Hispanic food aisle. I get mine from a farm that grows great chilies and I buy red and green chile powder. I used to add bacon but my husband has to eat healthy so I don’t use any bacon or lard at all.

My beans are great with any meal, they make fantastic chile beans, and are great refried. You will have to figure out how long to pressure for your area but I pressure mine until nearly done (my hubby likes them mushy) then switch to slow cooker setting on my Instapot for a couple hours to finish.