For this Sunday I was going to use a recipe I adapted from Chelsie Kenyon, but my local Mexican market did not have the epazote, which is a key ingredient to her dish. Off to the internet.
Most recipes for refried beans I found tended to be very simple. Some used only beans, fat, onions and salt. The main two distinctions between recipes seemed to be: 1) What kind of fat do you use? and 2) Do you add any other ingredients beyond the basic four?
Karl’s Mexican Rice and
Karl’s Refried Beans
Filed under Side Dishes, Starches
Like many Americans who cook Mexican food, I always thought that tortillas came in a package of 10, soft and flexible when fresh, hard and brittle when they quickly turn stale. When we were in college (way long ago), La Super-Rica Taqueria opened and introduced us to what real Mexican street food was like. Instead of commercial tortillas covered in cheese and guacamole they served (and still do) simple fillings in tortillas that were cooked just before in went into your mouth.
Filed under bread, Side Dishes, Starches
karllueck
Miriam
Jabberwocky Stew 