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Frijoles de la Olla | Beans from the Pot

-- INGREDIENTES for 8 servings

•  •  •  •  •  •  •  • 

1 Lb. Dried Black Beans 8 cups of water 1/4 of a large white onion 2 garlic cloves 1 Sprig of Epazote 1 Serrano pepper* Salt to taste 1 teaspoon of lard or olive oil **



RECIPE NOTES

INSTRUCTIONS: 1. Clean the beans by passing them thru your hands and picking out any small rocks and dried up or broken beans. These have to be removed before cooking. Depending on the brand, some beans are already really clean and this step is not necessary. 2. Rinse the beans thoroughly. Have the onion and garlic ready. 3. Place the beans into a large stockpot with the onion and garlic. Add the water and lard, if using. Remove any beans that float to the surface, they are probably too old and damaged. Remember that beans expand while cooking, that is why you need a large pot. Do not add the salt yet! The skins of beans will become tough and it will prevent them from becoming tender and will burst. Add the salt unOl they are almost cooked. 4. Cover the pot and turn the heat to medium high and bring to a boil. When they start boiling, reduce the heat to simmer gently. The cooking Ome will depend on the freshness and size of the beans from, 1 1/2 hour up to 3 hours. Add hot water if needed during the cooking process to keep the level over 2 inches. SOr the beans occasionally. 5. When the beans look tender, add the Epazote Sprig and the Serrano Peppers if using. Season with salt. To prevent the pepper from bursOng, make a small slit in the center of the pepper using a sharp knife before adding to the pot. 6. Keep cooking unOl the beans are soS. Some cooks like to mash a small amount of the cooked beans and then return them to the pot in order to have a thicker broth. Enjoy a warm cup of beans or let them cool and store in your fridge where they can last up to 4 days. You can also store them in small containers or freezer bags for later use.

• * The Serrano peppers are opEonal • * *Some cooks add one or two tablespoons of lard or vegetable oil. But that is opEonal as well. We drizzle olive oil at the Eme we serve the beans into each individual bowl. • Black beans are common fare in the Mexican Gulf Coast, you can use pinto beans or any bean of your choice.

Refried Beans | Frijoles Refritos INSTRUCTIONES: 1. Heat the oil or lard in a frying pan over a medium- Low heat. 2. Start frying the onions unOl they are transparent and start to brown. 3. Add the beans and mash down using a potato masher unOl they become a paste. Blend to a smooth puree and then add them to the frying pan where the onions are being browned. "They will become a thick puree, keep scrapping from the edges and bo\om of the pan. If you prefer to add a li\le more oil, this is the Ome". 4. Tilt the frying pan sideways and form a roll with the bean paste. I like to flip them like pancakes a li\le bit. Taste to check if it needs salt. To serve, place them on a plate. Sprinkle with cheese and garnish with torOlla chips. RECIPE NOTES: You can add chopped bacon before the onions, or also use chorizo. INGREDIENTS FOR 2 CUPS •  3 cups of cooked beans with some of its broth. •  1/3 cup finely chopped white onion •  3 Tablespoons of lard vegetable oil, bacon or chorizo drippings •  To garnish: Mexican Crumbling Cheese and TorOlla chips. •  Salt to taste

Mexican Red Rice | Arroz Rojo Mexicano

INGREDIENTES FOR 6 SERVINGS •  1 1/2 cups white rice medium size grain. •  3 tablespoons of vegetable oil •  About 3-1/2 cups chicken broth •  2 medium tomatoes about 1-1/2 cup chopped •  1 1/2 Tablespoons white onion chopped •  1 garlic clove chopped •  Salt to taste •  The following items are opOonal: •  1 small carrot finely chopped •  1 cup peas •  1 spring of cilantro •  2 Serrano peppers

INSTRUCCIONES: 1. Place the rice in a large heatproof bowl and pour in hot water to cover. SOr once, then let stand for 5 minutes. 2. Transfer to a strainer over the sink, rinse under cold water, and then drain again. 3. Shake the strainer well to remove any excess water. Set aside to dry slightly. If using frozen peas, please defrost them ahead of Ome. For this rice, I used 1 cup of peas. This is a personal choice, you can also add carrots if you like. 3. Heat the oil in a large heavy pan and add the rice. It should sizzle as it touches the oil. Cook over medium heat unOl it starts to become a delicate golden brown. This step will take about 8 to 10 minutes. SOr occasionally to ensure that the rice does not sOck to the bo\om of the pan. 4. Carefully Op the pan and remove the excess oil using a spoon. 5. Meanwhile, pour the tomatoes, garlic, and onion into a food processor or blender, process unOl smooth. 6. Add the tomato mixture to the rice and sOr over medium-high heat. 7. Keep cooking unOl all the liquid has been absorbed making sure it doesn’t sOck to the bo\om of the pan. It takes about 5 minutes for this step. 8. SOr in the broth and opOonal vegetables (carrots, peas, Serrano and cilantro) and salt to taste. Cover the pan and cook over medium heat unOl all the liquid has been absorbed. 9. Using a fork, carefully dig to the bo\om of the rice to see if any moisture remains; If so, conOnue cooking over low heat for a few more minutes, sOll covered, unOl tender. Remove pan from heat, without uncovering it, and let it stand for 10-15 minutes, to give the rice a chance to conOnue steaming. Using a fork, lightly fluff up the rice and serve.

Corn Tortillas | Tortillas de Maíz INSTRUCTIONS: 1. Use a large bowl to combine the masa-harina (corn flour) and water. Mix well unOl the water is absorbed evenly and the dough forms a ball. 2. Preheat a griddle or heavy skillet on medium flame. This has to be ready when you start pressing the torOllas. 3. ASer kneading the dough, form a small ball the size of a golf ball. Using a torOlla press or a heavy dish, (pie dish as I do), place the ball of the dough about 1 ½ inch in diameter between the two plasOc pieces and press to form a 6 inch round torOlla. 4. Open the torOlla press or remove the heavy dish if using to press the torOllas, peel the top plasOc off. LiS the torOlla from the torOlla press holding it from the bo\om part. If the dough is too dry, the edges of your torOlla will look cracked and you will need to add a li\le water. 5. Somehow when using the torOlla press my torOllas come out very thin. Some people in the South of Mexico eat thicker torOllas and some INGREDIENTS FOR 12 TORTILLAS grandmas sOll make them by hand. 6. LiS the plasOc with the pressed torOlla, place •  2 cups masa-harina the dough in your hand closer to your fingers and •  1-¼ cups of warm water this may vary depending carefully peel the plasOc off the dough. If the on air humidity and other wheater condiOons. dough doesn’t come out so easily then the dough Have some extra tablespoons of water to add as could be a li\le too wet. Add some more masaneeded. harina to the dough mix again unOl it becomes YOU WILL ALSO NEED: easy to handle. 7. Place the torOlla on the griddle and cook for •  2 pieces of round plasOc cut out from a freezer about 30 -40 seconds. The edge will begin to dry bag are ideal for this purpose. out. Turn over and conOnue to cook for about •  TorOlla press or a Glass pie dish 40-45 seconds unOl brown patches form. This Ome will vary depending on how thick is your torOlla and the temperature of your griddle. 8. Turn over again and cook for another 15 seconds. The cooking Ome is about 1:45 minute’s total. Cook unOl the torOlla begins to puff. Tap lightly with your fingerOps to allow even puffing. Wrap with a napkin or clean towel, and serve.

Flour Tortillas | Tortillas de Harina INSTRUCTIONS: 1. In a large bowl, place the flour, baking powder, salt, and mix. With the help of a fork, pastry blender or your hands, incorporate the shortening or lard unOl it resembles coarse meal. 2. Slowly add the hot water a li\le at the Ome unOl the dough holds together. Do not add all the water at once. See note above. 3. Turn dough onto a work surface, and knead for a couple of minutes unOl it is smooth. 4. Divide the dough into 10 pieces rolling every piece on your work surface with the palm of your hand to form a li\le disk. We call these “testales”.

INGREDIENTS FOR 10 (10-INCHES) TORTILLAS •  2 1/2 cups All Purpose Flour plus extra to form torOllas. •  1 Teaspoon salt •  1/2 Teaspoon baking powder •  1/3 Cup shortening or Lard •  1 Cup hot water 5. Cover the “Testales” in a damped kitchen towel or plasOc wrap, and let the dough rest for 30-45 minutes. 6. ASer the resOng period, place an ungreased griddle/comal over medium heat. Grab your Rolling Pin to start forming the torOllas on a lightly floured surface. If you add too much flour to the surface your torOllas will be dry. 7. To form the torOllas place the “testal” (ball of dough) onto the working area and press slightly with your hand, set the rolling pin at the center of the “testal” and press forward without making it to the edge and then press backward towards yourself stopping before the edge. Turn the torOlla 45 degrees (like a half turn) and repeat pressing forward and then towards you. Flip the torOlla and repeat the same process unOl you have a thin disk of about 10 inches. If you are new to rolling torOllas, be paOent, it takes a li\le pracOce. 8. Now, place the torOlla in your already hot Griddle or comal. This step is a really quick one: be careful with your Oming. a) During the first 20 to 30 seconds, the torOlla starts forming air bubbles and light brown spots will show at the bo\om side of the torOlla, b) turn the torOlla, and during the next 20 seconds, more air bubbles will conOnue to form. c) turn again; at this Ome the torOlla will puff up like in the picture above. This last step will take about 10 seconds. Remove the torOlla and wrap with a kitchen towel. Keep making the rest of the torOllas.

Homemade Salsa Ranchera

INGREDIENTS FOR 1-1/4 CUP OF SALSA •  2 Medium size tomatoes •  2 Serrano peppers* •  1 Garlic clove •  ¼ Of a medium size white onion •  2 Tablespoons vegetable oil •  Salt to season

INSTRUCTIONS: 1. Roughly chop tomatoes, Serrano pepper, garlic clove, and onion. 2. Place in your blender with ¼ cup of water, and process unOl smooth (or slightly coarse, if you prefer). 3. Heat the oil in a medium-size frying pan over medium-high heat, and pour in the salsa and sOr. 4. Once the salsa starts boiling, reduce the heat and gently simmer for about 13-15 minutes, sOrring from Ome to Ome, unOl all the ingredients are well cooked. If it needs it, add more water; this will depend on how juicy the tomatoes are. 5. Once done, season with salt and serve. This sauce will keep well for about 3 days in your refrigerator. Serve with warm torOlla chips or use on tacos, fried eggs, tostadas, etc.

RECIPE NOTES: • If Serrano peppers are not available, use 1 jalapeño pepper. • Some cooks add cilantro. If you want to add it, use about ¼ cup of chopped cilantro and add to the rest of the ingredients in the blender.

Green Salsa | Salsa Verde INSTRUCTIONES: 1. In a saucepan, bring the water to a boil. Add the pepper and tomaOllos, simmer, uncovered, for 12-15 minutes. 2. Drain, reserving 1/4 cup water of the liquid. 3. In a blender, puree the peppers; tomaOllos, garlic and chopped onion, then add the reserved liquid if needed to get a saucier texture. 4. Transfer to a bowl and add salt to taste. This sauce can be refrigerated for up to 3 days and can also be frozen.



INGREDIENTS FOR 2 CUPS OF SALSA •  6 tomaOllos husked and washed. About 2 cups. •  3 tablespoon of chopped onion •  1 clove of garlic •  2 or 3 Serrano peppers, if using Jalapeño peppers use 1 Jalapeño pepper. •  Salt to taste •  About 3 cups of water to cook the tomatoes and peppers.

RECIPE NOTES:

•  In some places, fresh tomaEllos are not available. You can buy canned TomaEllos as an opEon. •  Chopped cilantro is an excellent addiEon to this sauce; it could be added to the final process in the blender, or at serving Eme.