FRIJOLES DE FIESTA (FIESTA REFRIED BEANS)
Fiesta refried beans are a must for quinceañera celebrations in the state of Sonora, and variations can be found in just about every carne asada gathering, taqueria and home. They belong to the category of frijoles maneados, a name that comes from having to constantly use your hands, manos, to stir the pot to get the texture right. Maneados are made with creamy pintos or buttery mayocoba beans that are cooked, mashed and cooked again in lard or oil. As they thicken, melty cheese is added. Fiesta refried beans go a step further by including fresh, dried or pickled chiles, and meats like chorizo. This version gets its peppy flavor from Colorado chiles and its smoke and spice from chipotles in adobo sauce. Salty crumbled Cotija crowns the dish. Aside from being fundamental to Sonoran carne asada tacos, these beans can also be slathered on flour tortillas for burritos, dipped with chips, filled in quesadillas, layered on tortas, scooped next to grilled meats or have eggs sitting over them. They are so accommodating that they end up in almost every Sonoran meal, becoming essential.
Provided by Pati Jinich
Categories beans, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place pinto beans in a large pot and cover with 14 cups water. Add the onion and set over high heat. Once it comes to a boil, reduce the heat to medium, skim off any foam that may have risen to the top, partly cover with a lid and cook for 1 hour.
- Remove the lid, stir in salt, partly cover with the lid, and cook for another 15 to 30 more minutes, until beans are completely cooked through and tender and the liquid is tinted from the pinto beans.
- Meanwhile, place the dried chiles in a small saucepan, cover with water and set over high heat. Once the liquid comes to a boil, reduce heat to medium and simmer, uncovered, for 10 minutes, until chiles have rehydrated, softened and plumped up.
- Remove the lid on the beans, and, using a slotted spoon or a pair of tongs, discard the onion.
- Working in batches if needed, add the cooked beans along with 2 cups of their cooking liquid, the dried chiles, the chipotle chiles and the adobo sauce to a blender or food processor, and pulse until the mixture forms a coarse purée.
- Heat the oil in a large, heavy casserole or sauté pan set over medium. Once hot but not smoking, carefully add the bean purée, as it will strongly sizzle and splatter. Stir well, incorporating the hot oil into the bean mixture. Cook for 10 to 12 minutes, stirring often and scraping the bottom and sides of the pan as the refried beans continuously attempt to create a crust, until the mixture thickens.
- Stir in the grated cheese, and continue to cook for another 10 to 15 minutes, stirring frequently and scraping the bottom and the sides, until the mixture thickens to a thick purée that holds its shape, and a clear trail can be traced in the bottom of the pan.
- When ready to serve, scrape into a bowl and garnish with the crumbled Cotija. Beans will last up to 5 days in the refrigerator. Reheat them in a saucepan or skillet with a couple tablespoons of water over medium and mash as they warm up, since they have a tendency to thicken once chilled.
REFRIED BEANS: FRIJOLES REFRITOS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 2h45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a large stockpot, bring the beans to a boil in 8 cups water. Let boil for 15 minutes and skim off any scum that rises to the surface. Drain beans in a colander and rinse. Wash out the pot and return the beans to the pot with 8 cups fresh water. Bring to a simmer, cover and let cook until tender, about 2 hours over low heat.
- In a large saute pan, heat oil over medium-high heat until it begins to shimmer. Add onion and garlic and saute until the onion turns translucent. Add chili powder, salt, and pepper, and cook for a few minutes to allow flavors to integrate. Drain beans and add to pan, mashing the ingredients together. Heat through and serve with minced cilantro or minced parsley sprinkled on top.
FRIJOLES REFRITOS (REFRIED BEANS)
An authentic recipe for Mexican-style beans. Serve moist and hot with your meal, cover with grated Mexican cheese and accompanied by pickled jalapeno peppers.
Provided by Fred Guevara
Categories Side Dish
Time 6h18m
Yield 12
Number Of Ingredients 5
Steps:
- Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more.
- Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 23.8 g, Fat 9.8 g, Fiber 5.9 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 210.2 mg, Sugar 0.8 g
CARNE ASADA LORENZA
For centuries, Sonoran carne asada tacos have traditionally been assembled in flour tortillas. However, the corn tortilla, salted and crisped on the same grill that cooks and seasons the meat, has been added to the mix, creating a crunchy open taco called the Carne Asada Lorenza. Not only is it a sight to behold, but it has become such a favorite that it's starting to rival the flour tortilla taco. Once the corn tortilla is seasoned and grilled, it is slathered with refried beans, mounted with copious amounts of melty cheese, and placed back on the grill for the cheese to ooze all over. The taco base becomes a sumptuous bed for the carne asada. Finish it with fire-roasted salsa and guacamole, and you will see what the Lorenza hype is all about.
Provided by Pati Jinich
Categories dinner, meat, tacos, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Start a charcoal or gas grill, and get it very hot. For gas, set to high heat. For charcoal, grill is ready when coals are red but entirely covered with gray ash, and you can hold your hand about 5 to 6 inches above the coals for only about 4 to 5 seconds before it becomes too hot.
- Clean and season the grill: Using a pair of tongs, rub a quarter of a white onion over it. Next, rub the beef fat over the grill to season it further. (Alternately, you can do this using tallow or vegetable oil.)
- Working in batches if needed to avoid crowding, place the meat over the hot grill. Season the meat generously with salt on top right before throwing it on the grill, salt-side up. (Alternatively, sprinkle the salt on top of the meat once it's on the grill.)
- Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip to the second side and grill for another 3 to 4 minutes for medium. Remove the meat and place in a lidded dish or container. Cover the cooked meat while you grill the remainder. Allow the meat to rest for at least 5 minutes.
- One by one, take out the pieces of meat and cut into about 1/2-inch dice, placing them back in the same lidded dish and covering until the meat has been chopped.
- If using gas, reduce the heat of the grill to medium. Brush the corn tortillas with water and sprinkle or rub with salt to taste on both sides. Place on the grill - if using charcoal, place them over indirect heat - and let them toast for about 2 to 3 minutes per side, depending on how hot the grill is, until lightly browned and crisped on both sides.
- Remove the crisp tortillas from the grill, slather each one with a couple tablespoons of refried beans on one side and cover the beans with 1/4 cup shredded cheese.
- Place them back on the grill, cheese-side up, and cook until cheese has completely melted and corn tortillas have browned darker and crisped further, about 3 to 4 minutes. Remove from the grill, place on a platter, top with a generous amount of diced meat and bring to the table. Let your guests top with salsa and guacamole to their liking.
MEXICAN TAKE-OUT FRIJOLES REFRITOS (REFRIED BEANS)
Refried beans are a matter of taste, and for those who grew up eating good Mexican food, they can also be a point of contention. Some think they should be spiced with cumin and chili powder, while others think the flavor of the beans should shine. Some think they should be mashed and refried to a thick, mortar-like paste, while others feel they should be kept loose, perhaps even adding extra water to thin them. We like ours simple, with just the flavor of caramelized onions in the background to give them depth.
Provided by TxGriffLover
Categories Mexican
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Let the beans soak overnight in a large bowl, in enough water to cover them by 2 inches or quick-soak them by rinsing the beans in a colander under cold water and discard any discolored ones. Combine the beans in a soup pot with enough cold water to cover them by 2 inches, bring the water to a boil. Let the beans boil for 2 minutes. Remove the pot from the heat and let the beans soak, covered, for 1 hour.
- Drain the beans, pour them back into a pan, and add enough water to cover them by 2 inches. Cook the beans over low heat, uncovered, for 30-45 minutes or until almost cooked through. Add the salt and cook for 15-20 minutes, or until the beans are cooked and creamy inside. Add more hot water if necessary to keep the beans just covered.
- Drain the beans and reserve the liquid. Put the beans back in the pot with about 1 cup of their cooking liquid. Mash them with a potato masher or the back of a wooden spoon until they are creamy. Add more liquid if necessary.
- In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring frequently, until deep golden brown, about 10 minutes. Add the garlic and cook a minute or so, then add the mashed beans. Continue to cook, stirring about 10 minutes, or until the beans are the desired thickness. Add more bean liquid if you like your beans thinner. Taste and season with more salt if needed. Serve with the crumbled cheese.
Nutrition Facts : Calories 274, Fat 5.3, SaturatedFat 0.7, Sodium 396.2, Carbohydrate 42.8, Fiber 10.3, Sugar 2.2, Protein 14.1
FRIJOLES DE OLLA
Pinto beans are cooked simply in this classic recipe. Make a batch for your next fiesta!
Provided by JOEBOB22
Categories Side Dish Beans and Peas
Time 3h5m
Yield 8
Number Of Ingredients 4
Steps:
- Measure water and lard into a large pot. Bring to a boil and add beans. Cook over medium heat for 2 to 2 1/2 hours. Season with salt and continue cooking until tender, about 30 more minutes.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 30.2 g, Cholesterol 3 mg, Fat 3.8 g, Fiber 7.5 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 596 mg, Sugar 1 g
FRIJOLES REFRITOS (REFRIED BEANS)
When I have left over pinto beans, this is our favorite recipe. Once you taste it, you'll never settle for canned refried beans again. Queso Blanco is not a melting cheese but it becomes soft and creamy when heated. In this recipe you get yummy savory beans with creamy little bits of cheese. Delicious!
Provided by Sandy in Oklahoma
Categories Beans
Time 25m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Place beans and juice in blender or food processor. Blend just enough to break into small pieces.
- Cook and stir onion and jalapeno in hot lard or butter until tender. Stir in beans 1 cup at a time until they are all incorporated.
- Continue cooking and stirring constantly until mixture thickens and you can see the bottom of the pan as you stir.
- Add cheese and stir until well-blended. Add salt and pepper to taste.
- Note: My home cooked pinto beans tend to be spicy. If you are using mild beans or canned beans, you might want to add a couple cloves of minced garlic and 1/2-1 teaspoon cumin.
Nutrition Facts : Calories 365.4, Fat 13.9, SaturatedFat 5.2, Cholesterol 12.2, Sodium 2, Carbohydrate 46, Fiber 15.6, Sugar 1.1, Protein 15.6
More about "frijoles de fiesta fiesta refried beans recipes"
FRIJOLES DE FIESTA (FIESTA REFRIED BEANS) - DINING AND …
From diningandcooking.com
FIESTA REFRIED BEANS - PATI JINICH
From patijinich.com
4.6/5 (5)Servings 8Cuisine MexicanCategory Side Dish
- Place the dried chiles colorados in a small saucepan, cover with water, and bring to a simmer over medium-high heat. Reduce heat and simmer until softened and plumped, about 10 to 12 minutes.
- In batches, puree the cooked beans and 2 cups of their cooking liquid, the rehydrated chiles and the chipotle chiles in adobo.
- Heat the lard or oil in a large casserole or sauté pan set over medium heat. Once hot, add the bean puree, cook for about 15 minutes, stirring and scraping the bottom of the pan as it thickens. Stir in the cheese and continue to cook, stirring and scraping the bottom of the pan, until the beans have thickened into a soft puree and the cheese is completely incorporated and melted.
- If adding chorizo, in a small pan set over medium-high heat, cook the chorizo or longaniza until brown and crisp, about 5 to 6 minutes. Top the beans with the chorizo or mix it in.
HOMEMADE REFRIED BEANS (FRIJOLES REFRITOS) EASY RECIPE - MUY DELISH
From muydelish.com
FRIJOLES DE LA OLLA | MEXICAN BEANS FROM THE POT - MEXICO IN MY …
From mexicoinmykitchen.com
REFRIED BEANS (FRIJOLES REFRITOS) | MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
REFRIED BLACK BEANS RECIPE | RECIPES FIESTA
From fiesta-recipes.blogspot.com
FRIJOLES DE LA OLLA & REFRIED BEANS RECIPE - YOUTUBE
From youtube.com
FIESTA BEANS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FRIJOLES DE FIESTA (FIESTA REFRIED BEANS) - COPY ME THAT
From copymethat.com
FRIJOLES DE LA OLLA (MEXICAN PINTO BEANS RECIPE)
From aspicyperspective.com
FIESTA REFRIED BEANS (FRIJOLES MANEADOS DE FIESTA) RECIPE | EAT YOUR …
From eatyourbooks.com
FIESTA REFRIED BEAN SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
FRIJOLES DE FIESTA (FIESTA REFRIED BEANS) RECIPE
From pinterest.com
REFRIED BEANS (FRIJOLES REFRITOS) - MEXICAN MADE MEATLESS™
From mexicanmademeatless.com
FRIJOLES DE FIESTA - NIBBLES AND FEASTS
From nibblesandfeasts.com
PATI S MEXICAN TABLE RECIPES REFRIED BEANS | DEPORECIPE.CO
From deporecipe.co
REFRIED BEANS / FRIJOLES REFRITOS – VEGETARIAN MEXICAN RECIPES
From saffrontrail.com
FRIJOLES DE FIESTA (FIESTA REFRIED BEANS) | RECIPE CART
From getrecipecart.com
FRIJOLES DE FIESTA (FIESTA REFRIED BEANS) RECIPE
From pinterest.com
FRIJOLES DE LA OLLA RECIPE - MEXICANFOODJOURNAL.COM
From mexicanfoodjournal.com
REFRIED BEANS (FRIJOLES REFRITOS) RECIPE - UNCLE JERRY'S KITCHEN
From unclejerryskitchen.com
HOW TO MAKE REFRIED BEANS RECIPE (FRIJOLES REFRITOS) │MEXICAN …
From mexicoinmykitchen.com
FRIJOLES REFRITOS (REFRIED BEANS) – A TOAST AND TEA
From atoastandtea.com
FRIJOLES REFRITOS RECIPE | RECIPE CART
From getrecipecart.com
PATI JINICH FIESTA REFRIED BEANS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
FRIJOLES DE FIESTA (FIESTA REFRIED BEANS) RECIPE NYT COOKING
From mastercook.com
FRIJOLES REFRITOS - DEL REAL FOODS
From delrealfoods.com
FRIJOLES DE FIESTA (FIESTA REFRIED BEANS) RECIPE
From pinterest.co.uk
RANCH STYLE BEANS RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
REFRIED BEANS (FRIJOLES REFRITOS) - ADVENTURE KITCHEN
From adventurekitchen.com
CASA FIESTA REFRIED BEANS INGREDIENTS - ALL INFORMATION ABOUT …
From therecipes.info
FRIJOLES REFRITOS (REFRIED BEANS) : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
FRIJOLES REFRITOS – REFRIED BEANS - GOYA FOODS
From goya.com
REFRIED BEANS: FRIJOLES REFRITOS (MEXICAN KITCHEN) - MEXCONNECT
From mexconnect.com
FIESTA REFRIED BEANS RECIPE RECIPE
From crecipe.com
FRIJOLES REFRITOS - REFRIED BEANS - YOUTUBE
From youtube.com
FRIJOLES DE FIESTA (FIESTA REFRIED BEANS) | DANA D - COPY ME THAT
From copymethat.com
FIESTA REFRIED BEAN DIP RECIPE BY MADELINE BUIANO - FOOD NEWS
From foodnewsnews.com
BEANS: FRIJOLES DE OLLA OR BEANS FROM THE POT - PATI JINICH
From patijinich.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love