Hello friends, as you may know, beans are very important in Mexican diet, they are a rich source of iron and its flavour is delicious, I have been receiving many questions of how to cook them, so here you are:
Refried beans can be enjoyed as main course or as garnish with many dishes such as chilaquiles, quesadillas, ranch eggs, grilled meat, enchiladas, etc.
Wash the beans, soak them in cold water for about 3 or 4 hours or during the night.
Next day add the onion in pieces, garlic, a pinch of salt, and oil and add more water. Cook for 2 hours aprox. or until they get soft.
Once they are cooked take them off the fire and let them to cool down. While getting cold try them and add more salt if necessary.
When the beans get cold, fry the chopped onion with a little bit of oil and a small amount of beans while smashing them with a fish slice or turner spatula. Let evaporate the remaining water until getting a paste consistency. Not too dry though.
As soon as obtaining such consistency, take them off the fire to a small plate and spread shredded cheese on top and decorate with a few corn chips.
Thank you for joining me in another recipe my friends and stay tuned for the next one.
Hello friends, here we are again with another formidable recipe.
A quesadilla is a corn tortilla filled with different ingredients: cheese, beans or vegetables or a combination of these ingredients, cooked often on a fried pan, then folded in half to form a half-moon shape.
This time we will enjoy making and tasting beans and potato quesadillas.
Black or pinto refried beans
White shredded cheese
Green, Casera or Ranchera sauce
Mix 2 coups of corn flour with approx. 2 coups of warm water and mix with your hands for about 4 minutes or until the dough stops sticking in the bowl.
Make approx. 15 portions of dough and press into 12cm round shapes using a tortilla press lined with a plastic bags. Make the pressing softly to obtain the shape a little thicker than a tortilla.
Fill and fold all the flour shapes with fried beans and white shredded cheese of you preference or cooked potato (quesadillas) and put them on a tray.
Preheat oil in a fried-pan and fried as many quesadillas as possible until they get crispy.
Then put them in a paper towel to remove the surplus oil.
Put three quesadillas in a plate, bath with sour cream and feta cheese and garnish with green or red salsa.
Hello friends, here I am again with another very nice recipe. This time it’s something different and unique, nothing less than huitlacoche quesadillas accompanied by the traditional green sauce.
The Huitlacoche mushroom also known as corn smut or Mexican truffle. It is a fungus, which grows randomly on organic corn (not sprayed with any fungicide). Origins Huitlacoche dates back to the Aztecs who enjoyed the corn fungus as part of their diet and nowadays is also part of Mexican’s cuisine. Continue reading Huitlacoche Quesadillas with Green Sauce (salsa verde)
In Mexico Cactus (nopal) is a food prized for its taste and its beneficial properties. Its fiber contributes to the smooth functioning of the digestive system and the properties of its slime help to regulate the cholesterol levels and blood glucose. Continue reading Cactus Salad (ensalada de nopales)
“Mole” is one of the most traditional dishes in Mexico, it is a mixture of endless flavours.
For this occasion we will prepare a delicious dish of mole enchiladas. For the veggie or vegan friends, mole enchiladas are great with crushed potato mixed with white cheese of your choice or baking beans.
This is a very special salsa because most of the salsas are liquid, while the Mexican salsa or salsa pico de gallo is of solid consistency. In this salsa you will have a combination of tomato, onion, serrano pepper and coriander. All these ingredients are chopped, seasoned and mixed – which generate a fresh, spicy and delicious flavor.
Imagine eating some quesadillas or some sincronizadas or some ranch style eggs – plain – without any condiment, without any seasoning, with nothing. That would be a very dry and very sad dish… that’s why we have “the salsas” that are essential to fill the Mexican food of flavour and colour.