Clay Pot Pinto Beans W Corn Tortillas Recipes

CLAY-POT PINTO BEANS W/ CORN TORTILLAS

Steps:

• Dried beans soaked in water to cover generously for several hours or overnight.
• Drain soaked beans and place in a clay pot with 6 cups cold water (clay pot is optional, but beans seem to cook more evenly and have a richer taste when cooked in clay.
• Bring to a simmer slowly over moderately low heat, skimming any foam.
• Meanwhile, heat olive oil in a skillet over low heat.
• Add onion, bell pepper and garlic; saute until soft (about 15 minutes).
• When beans just begin to simmer, add sauteed vegetables and oregano. Cover, adjust heat to maintain a gentl bubble, and cook until the beans are tender, 1 hour or more.
• If additional liquid is needed, add boiling water.
• Season with salt and minced chipotle chile, if desired.
• Cool, then refrigerate overnight.
• Reheat the beans slowly. Divide among warm bowls, topping each portion with queso fresco and cilantro.
• Serve with hot tortillas.

ONE POT PINTO BEANS

Steps:

• Combine water, condensed chicken broth, beans, garlic, onion, and crushed red pepper flakes into a large saucepan; season to taste with salt and pepper. Bring to a simmer; cover. Cook, stirring occasionally, until beans are soft, about 3 1/2 hours. You may need to add additional water to keep the beans from drying out.
• Mash cooked beans with a potato masher to desired consistency. Stir in mozzarella and pico de gallo before serving.

BAKED BEANS IN CLAY POT

Steps:

• Soak beans in cold water overnight. Drain. Cover with fresh cold water. Heat to boiling point then simmer 30 minutes. Drain reserving 1½ Cups cooking water.
• In medium bowl mix ketchup, mustard, brown sugar, salt, pepper and cooking water and add another 1/2 cup water.
• In a clay pot,cast iron or crockery pot, layer 1/3 bacon slices,onions, beans and ketchup mixture.
• Repeat ending with beans. Cover with remaining bacon slices. Put lid on pot and bake in a 250* oven for about 8 hours.
• With clay cooker you put the pot in a cold oven; heat to 400*. After 30 minutes reduce heat to 300*.Cook for 3 hours; reduce heat to 250* for another 1/2 hour.
• Serve with a boiled potatoes, ham, fresh bread and ketchup,.

PINTO BEAN AND CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray.
• Combine pinto beans, chicken, corn, diced tomatoes and green chiles, tomato sauce, onion, cumin, garlic powder, salt, and pepper in a large bowl.
• Spread corn chips on the bottom of the prepared casserole dish and evenly distribute the bean mixture over top. Sprinkle with Colby-Jack cheese.
• Bake in the preheated oven until cheese has melted and casserole is heated through, about 25 minutes. Serve immediately.

BEAN, CORN, AND TORTILLA SALAD

Steps:

• In a medium microwave-safe bowl, combine beans, corn, and salsa. Microwave just until warmed through, 1 minute. Stir in scallions, avocado, and tomatoes; season with salt and pepper. Set bean mixture aside.
• In a large bowl, toss lettuce and chips together. Divide evenly among plates; top with bean mixture and cheese. Serve immediately, topped with additional salsa, if desired.

CORN TORTILLA CASSEROLE

Steps:

• In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the beans, corn, tomato sauce, Worcestershire sauce, chili powder and garlic; cook for 3 minutes., Place one tortilla in a greased round 2-qt. baking dish; top with 1 cup meat mixture. Repeat layers fives times. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

HOMEMADE CORN TORTILLAS

Steps:

• Set a comal, a flat griddle, or a cast-iron skillet over medium heat until thoroughly heated. (If the pan isn't hot enough, the tortillas will stick to it.)
• Meanwhile, cut two circles about the size of the tortilla press plates (or at least 6 inches in diameter if using a rolling pin) out of thin plastic bags, such as produce bags from the grocery store; do not use plastic wrap.
• In a large bowl, mix together the masa harina, salt, and water and then knead in a circular motion until the dough feels smooth and without lumps. It shouldn't be wet or sticky but nice and moist. If it feels coarse when you gather the dough together, add a bit more water. Masa dries out fast, so keep it covered while you make the tortillas.
• Roll a piece of the dough in the palm of your hand into a ball about 1½ inches in diameter. Place one of the plastic circles on the bottom of the tortilla press and place the ball on top. Place the other plastic circle on top of the ball and clamp down the press to make a flat disk, jiggling the press a little as you get to the bottom (this makes for a rounder tortilla). It should be about 5 inches in diameter and about 1/8 inch thick. Alternatively, you can place a ball between plastic sheets or parchment paper and roll out the tortillas with a rolling pin.
• Open the press, check the tortilla for dryness (see Cook's Trick), and add water to the dough if needed. Remove the plastic on top of the tortilla, then lift up the bottom piece of plastic and the tortilla with one hand and peel the tortilla away from the plastic with the other hand. Keep at least half of the tortilla off your hand to make it easier to transfer it swiftly to the hot pan.
• Place the tortilla on the hot surface and don't touch it for 30 seconds-even if it doesn't lie completely flat, resist the temptation to fiddle with it! Cook until you can easily lift it with a spatula, 40 seconds to 1 minute; it should be opaque on the cooked side. Flip and cook for about a minute longer, until it has begun to get brown freckles. Flip once more. After 10 to 15 seconds, the tortilla should puff like pita bread, if not all over, at least in one area. If it is not puffing, gently tease it along by poking it in the center with the tip of your finger. Once it puffs, let the tortilla continue cooking for another 15 to 20 seconds, so that it cooks all the way through. That extra cooking is what makes the difference between stiff tortillas and those that are toothy, tender, and pliable.
• Transfer the cooked tortilla to a clean kitchen towel or a cloth-lined tortillero (a tortilla basket, which looks just like a bread basket) and cover to keep warm while you make the rest of the tortillas.
• Cook's Trick
• The masa has to be as soft and smooth as Play-Doh. This has less to do with the kneading-which takes under a minute-than with the amount of water. The measurement given on most bags for masa harina is too low. Here I give you the measurement that works for me. Things will vary, however, according to climate and ingredients. One way to tell if your masa needs more water is to take a look at the first tortilla after you have pressed it out. If the edges seem cracked and rough, you need more water. The tortilla should be smooth and even along the edges, not at all ridged.