Refried Beans For Zarape De Pato Recipes

CHEF JOHN'S REFRIED BEANS

Steps:

• Drain soaked beans and transfer them to a stock pot. Add garlic, epazote, and cold water. Place pot over high heat and bring to a boil. Stir. Reduce heat to low. Simmer uncovered until beans are soft, 1 1/2 to 2 hours. Drain the beans and reserve all the liquid.
• Melt lard in a large skillet over medium-high heat. Add onions and salt; cook until onions start to brown, 10 to 12 minutes. Stir in serrano pepper and chipotle powder; cook 1 minute. Transfer drained beans into skillet. Mash about half the beans with a potato masher or back of a spoon. Ladle some bean cooking liquid to skillet. Continue to mash and stir beans as you gradually add more liquid. Mash until the beans have reached your preferred consistency and texture. Taste and add more salt, if desired.

ZARAPE DE PATO

Steps:

• Preheat oven to 450 degrees. Generously season duck inside and out with salt. Prick holes all over skin with a fork. Place duck on a wire rack set in a roasting pan. Roast until skin is browned, about 40 minutes.
• Reduce oven temperature to 325 degrees. Continue roasting until a meat thermometer inserted into the thickest part of the leg (avoiding the bone) registers 165 degrees, for 50 to 60 minutes; the legs should rotate easily in their joints. Let cool.
• Remove the skin from duck; reserve. Shred meat with a fork. Heat olive oil in a large saute pan over medium heat. Add onion; cook until translucent, about 2 minutes. Add garlic; cook 1 minute. Add tomatoes, bay leaves, chipotle, and salt; stir to combine. Reduce heat to low; simmer 20 minutes, stirring occasionally. Add the shredded meat, and cook until heated through. Remove from heat; let stand, covered, until ready to use.
• Thinly slice duck skin. Heat 1 tablespoon safflower oil in a medium skillet over medium-low heat. Cook duck skin, stirring occasionally, until golden and crisp. Drain on a paper-towel-lined plate.
• Heat about 1 teaspoon safflower oil in a small skillet over medium heat. Lightly fry the tortillas, one at a time, just until softened, 10 to 20 seconds, turning once. Transfer to a plate; cover with foil to keep warm while you finish frying. Add more safflower oil to pan as needed.
• Spread 1 tablespoon refried beans on each tortilla; top with 2 tablespoons duck mixture. Roll up to enclose; place on a serving platter. Pour poblano sauce over tacos; top with crisped duck skin. Serve remaining beans and sauce on the side.

REFRIED BEANS FOR ZARAPE DE PATO

Steps:

• Bring beans and the water to a boil in a medium saucepan over medium-high heat. Reduce heat; simmer until tender, about 1 hour. Add epazote, garlic, and salt; cook until beans are very soft, about 15 minutes. Set aside to cool in liquid.
• Working in batches, puree beans (including garlic) in a food processor to form a fairly smooth paste, adding cooking liquid as needed. Heat oil in a large saute pan over medium-high heat. Add bean puree; cook, stirring, until the oil is incorporated, about 5 minutes. Serve hot.

REFRIED BEANS

Steps:

• Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Add the garlic, cumin, coriander and 1/2 teaspoon salt; cook until the spices are toasted and the garlic has softened, 1 minute. Add the pinto beans, chicken stock and chipotle puree and bring to a boil. Cook until the stock has reduced by about half and the mixture has thickened, 5 to 6 minutes.
• Off the heat, mash the beans to a smooth paste with a potato masher, leaving some beans partially mashed to add some texture. The beans should have the consistency of a thick sauce; if they're difficult to stir, they're too thick. If needed, thin the beans out with extra chicken stock, 1 tablespoon at a time.
• Finish by stirring in the lime juice and adding salt to taste. Garnish with queso fresco and cilantro, and serve with lime wedges.

REFRIED BEANS

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.

HOW TO MAKE CANNED REFRIED BEANS TASTE BETTER

Steps:

• Melt butter in a skillet.
• Add onion and saute until translucent. Add garlic and cook until fragrant over low heat.
• Add refried beans, break up and combine with butter, onion, and garlic.
• Add half and half, stir.
• Add sour cream
• Season with salt, pepper and cumin to taste (I used 1 teaspoon of each).
• Add cheese.