Frijoles Refritos (milled beans) 1. Clean and wash beans. 2. Soak for a minimum of 2 hours and no more than 24. Rinse well. 3. Cook beans in garlic and water until very tender. Drain. 4. In a hot skillet, add lard, and add mashed beans.(Can be mashed in the skillet with the hot oil) 5. Fry until water is cooked out. If still soupy add a little corn starch or flour to thicken or just keep cooking.. Corn Tortillas is what you want. Go to the grocery store and buy a bag of Masa Harina and follow the directions on the bag. OR just buy some corn tortillas. YOU CAN FOLLOW THE FORMER RECIPE, AS WELL. Let the tortillas sit out individually on your counter to let them dry and get a little hard. This will cut out the splatter when you put them in the hot oil. In a small skillet put no more than a 1/4 inch of oil. Bring to temperature. Carefully put a tortilla in the hot oil for 20-30 seconds per side. Remove from the oil and put your ingredients in while still warm and plyable. When they cool to eating temperature the tortilla will be crisp. The Mexican vendors use shredded meat, rolled up in a tortilla, stick a tooth pick in it to hold it together. Cook in hot oil as before. Remove and serve with Pico de Gallo.
Posted on: Wed, 25 Sep 2013 20:36:34 +0000
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