Mexican

Pinto Beans

/ krby4 / Leave a comment

These beans are the base beans I use for burritos, bowls, and refried beans. I am sure that they can be made in a regular pot, but I have only ever made them in an instant pot

Ingredients

  • 4 cups dried pinto beans
  • 2 tbsp vegetable oil or lard
  • 4 oz jalapeño pepper (usually 2 big ones)
  • 5 clove garlic
  • 1/2 large white onion
  • 1 can diced tomato or 8 oz diced roma tomato
  • 6ish cups vegetable or chicken stock
  • 1 tbsp salt
  • 1 tsp chile powder
  • 1 tsp cumin
  • 1/2 tsp oregano

Tools

  • One large cutting board or pastry mat
  • Instant pot

Method

  • Soak beans for at least an hour. I use the instant pot to soak them in
  • Chop jalapeño, onion, and garlic finely. If using fresh tomatoes, dice them as well, but separate from the other ingredients
  • Drain the beans, set aside
  • Turn the instant pot to sauté. When the pot is hot, add oil or lard
  • Sauté onion, garlic, and pepper until the onion is translucent, about 3-5 minutes stirring occasionally
  • Add tomato and spices to pot, sauté for an additional minute
  • Add beans to pot and cover with stock. You should be aiming to cover the beans entirely, plus around another inch over the beans to allow them to soak up the moisture
  • Cook on the “bean” setting for 1.5 hours and allow to naturally depressurize
  • NOTE: This recipe is huge and I usually portion this out and freeze some for use in future dishes

Picante Puro Salsa

/ krby4 / Leave a comment

This is a great everyday salsa with a bit of a kick. I have included weights for all of the ingredients because I have found large variation in size for every single one.

Ingredients

  • 24 oz Roma tomatoes (about 6)
  • 9 oz white onion (about one large onion)
  • 2 oz Anaheim pepper (about one)
  • 6 oz Jalapeno pepper (about 4 large ones)
  • 2 oz Serrano pepper (about 6)
  • 1.5 oz Habanero pepper (about 4)
  • 1 oz garlic (about 5 large cloves)
  • 1 oz cilantro (about a half a head)
  • 1 tbsp MSG (use salt if you don’t have msg)
  • 1/2 to 1.5 tbsp salt (to taste)
  • 2 tbsp lime juice

Tools

  • One large cutting board or pastry mat
  • Baking trays with parchment paper
  • Blender
  • Oven

Method

  • Preheat oven to 400
  • Cut tomatoes, onions, jalapenos, and serrano in half. Deseed the peppers. Cut the tops off of the habanero and Anaheim peppers. Put garlic in a small piece of aluminum foil.
  • Place all peppers, onions, and tomatoes skin side up on a baking sheet with parchment paper
  • Cook at 400 for 25 minutes. Remove from oven
  • Place all ingredients into a blender and blend to your desired consistency

Picante Verde

/ krby4 / Leave a comment

This is a great everyday verde salsa with a bit of a kick. I have included weights for all of the ingredients because I have found large variation in size for every single one.

Ingredients

  • 24 oz Tomatillos (about 6)
  • 9 oz white onion (about one large onion)
  • 2 oz Anaheim pepper (about one)
  • 8 oz Jalapeno pepper (about 5 large ones)
  • 2 oz Serrano pepper (about 6)
  • 1 oz garlic (about 5 large cloves)
  • 1 oz cilantro (about a half a head)
  • 1 tbsp MSG (use salt if you don’t have msg)
  • 1/2 to 1.5 tbsp salt (to taste)
  • 2 tbsp lime juice
  • 1 tbsp lemon juice

Tools

  • One large cutting board or pastry mat
  • Baking trays with parchment paper
  • Blender
  • Oven

Method

  • Preheat oven to 400
  • Cut tomatoes, onions, jalapenos, and serrano in half. Deseed the peppers. Cut the tops off of the habanero and Anaheim peppers. Put garlic in a small piece of aluminum foil.
  • Place all peppers, onions, and tomatoes skin side up on a baking sheet with parchment paper
  • Cook at 400 for 25 minutes. Remove from oven
  • Place all ingredients into a blender and blend to your desired consistency

Beef Enchiladas

/ krby4 / Leave a comment

Ingredients

  • 2.5 lbs Chuck Roast
  • .5 chopped onion
  • 3 cloves garlic, pressed
  • 2 tbsp salt
  • 1 tbsp ground black pepper
  • 1 tbsp chile powder
  • 1 tsp cumin
  • 2 cups beef broth
  • 20 corn tortillas
  • 1 large can of enchilada sauce or 20 oz homemade enchilada sauce
  • Mexican cheese blend to taste

Tools

  • One large dutch oven or instant pot
  • One large casserole pan
  • Pan or comal for heating up tortillas

Method

  • Chop your meat into 4″ cubes, season with salt, pepper, chile powder, cumin, garlic, and onion
  • Marinate meat overnight or at least 8 hours
  • Brown the meat in your instant pot in batches or a sturdy pan and set in the instant pot
  • Cover the meat with your broth and place your instant pot lid over the meat
  • Cook your meat for 1 hour on the MEAT setting, or 1 hour on high pressure, and let it naturally let out pressure
  • If you are using a dutch oven, cook on low heat for 3-4 hours
  • If you are using a dutch oven, you may want to watch your liquid levels while cooking, as some of the liquid will evaporate and you do not want your meat to burn
  • When meat is done, pull apart with forks
  • Heat up the tortillas on your comal or pan and set aside
  • Put meat in center of tortilla, roll, and put in casserole pan
  • Once you have your pan filled, pour enchilda sauce over and top with cheese
  • Cook at 350 for 10 minutes, or until cheese is melted to your satisfaction
  • Serve with rice and our homemade beans