Frijoles de la Olla | Beans from the Pot

INSTRUCTIONS:
1. Clean the beans by passing them thru your hands and
picking out any small rocks and dried up or broken beans.
These have to be removed before cooking. Depending on
the brand, some beans are already really clean and this
step is not necessary.
2. Rinse the beans thoroughly. Have the onion and garlic
ready.
3. Place the beans into a large stockpot with the onion
and garlic. Add the water and lard, if using. Remove any
beans that float to the surface, they are probably too old
and damaged. Remember that beans expand while
cooking, that is why you need a large pot. Do not add the
salt yet! The skins of beans will become tough and it
will prevent them from becoming tender and will burst.
Add the salt unOl they are almost cooked.
4. Cover the pot and turn the heat to medium high and
bring to a boil. When they start boiling, reduce the heat
to
simmer gently. The cooking Ome will depend on the
freshness and size of the beans from, 1 1/2 hour up to 3
hours. Add hot water if needed during the cooking
-- INGREDIENTES for 8 servings process to keep the level over 2 inches. SOr the beans
•  1 Lb. Dried Black Beans occasionally.
•  8 cups of water 5. When the beans look tender, add the Epazote Sprig
•  1/4 of a large white onion and the Serrano Peppers if using. Season with salt. To
•  2 garlic cloves prevent the pepper from bursOng, make a small slit in the
•  1 Sprig of Epazote center of the pepper using a sharp knife before adding
•  1 Serrano pepper* to the pot.
•  Salt to taste 6. Keep cooking unOl the beans are soS. Some cooks like
•  1 teaspoon of lard or olive oil ** to mash a small amount of the cooked beans and then
return them to the pot in order to have a thicker broth.

Enjoy a warm cup of beans or let them cool and store in

your fridge where they can last up to 4 days. You can also
store them in small containers or freezer bags for later
RECIPE NOTES use.
• * The Serrano peppers are opEonal
• * *Some cooks add one or two tablespoons of lard or vegetable oil. But that is opEonal as well. We
drizzle olive oil at the Eme we serve the beans into each individual bowl.
• Black beans are common fare in the Mexican Gulf Coast, you can use pinto beans or any bean of
your choice.
 Refried Beans | Frijoles Refritos

INSTRUCTIONES:

1. Heat the oil or lard in a frying pan over a medium-
Low heat.
2. Start frying the onions unOl they are transparent and
start to brown.
3. Add the beans and mash down using a potato masher
unOl they become a paste. Blend to a smooth puree
and then add them to the frying pan where the onions
are being browned. "They will become a thick puree,
keep scrapping from the edges and bo\om of the
pan. If you prefer to add a li\le more oil, this is the
Ome".
4. Tilt the frying pan sideways and form a roll with the
bean paste. I like to flip them like pancakes a li\le
bit. Taste to check if it needs salt.

To serve, place them on a plate. Sprinkle with cheese
and garnish with torOlla chips.
RECIPE NOTES:
You can add chopped bacon before the onions, or
also use chorizo.

INGREDIENTS FOR 2 CUPS

•  3 cups of cooked beans with some of its broth.
•  1/3 cup finely chopped white onion
•  3 Tablespoons of lard vegetable oil, bacon or chorizo drippings
•  To garnish: Mexican Crumbling Cheese and TorOlla chips.
•  Salt to taste
 Mexican Red Rice | Arroz Rojo Mexicano
INSTRUCCIONES:
1. Place the rice in a large heatproof bowl and
pour in hot water to cover. SOr once, then let
stand for 5 minutes.
2. Transfer to a strainer over the sink, rinse
under cold water, and then drain again. 3.
Shake the strainer well to remove any excess
water. Set aside to dry slightly. If using frozen
peas, please defrost them ahead of Ome. For
this rice, I used 1 cup of peas. This is a
personal choice, you can also add carrots if
you like.
3. Heat the oil in a large heavy pan and add
the rice. It should sizzle as it touches the oil.
Cook over medium heat unOl it starts to
become a delicate golden brown. This step will
take about 8 to 10 minutes. SOr occasionally to
ensure that the rice does not sOck to the
bo\om of the pan.
INGREDIENTES FOR 6 SERVINGS 4. Carefully Op the pan and remove the excess
oil using a spoon.
•  1 1/2 cups white rice medium size grain. 5. Meanwhile, pour the tomatoes, garlic, and
•  3 tablespoons of vegetable oil onion into a food processor or blender,
•  About 3-1/2 cups chicken broth process unOl smooth.
•  2 medium tomatoes about 1-1/2 cup chopped 6. Add the tomato mixture to the rice and sOr
•  1 1/2 Tablespoons white onion chopped over medium-high heat.
•  1 garlic clove chopped 7. Keep cooking unOl all the liquid has been
•  Salt to taste absorbed making sure it doesn’t sOck to the
•  The following items are opOonal: bo\om of the pan. It takes about 5 minutes
•  1 small carrot finely chopped for this step.
•  1 cup peas 8. SOr in the broth and opOonal vegetables
•  1 spring of cilantro (carrots, peas, Serrano and cilantro) and salt to
•  2 Serrano peppers taste. Cover the pan and cook over medium
heat unOl all the liquid has been absorbed.
9. Using a fork, carefully dig to the bo\om of
the rice to see if any moisture remains; If so,
conOnue cooking over low heat for a few more
minutes, sOll covered, unOl tender. Remove
pan from heat, without uncovering it, and let
it stand for 10-15 minutes, to give the rice a
chance to conOnue steaming. Using a fork,
lightly fluff up the rice and serve.
 Corn Tortillas | Tortillas de Maíz
INSTRUCTIONS:
1. Use a large bowl to combine the masa-harina
(corn flour) and water. Mix well unOl the water is
absorbed evenly and the dough forms a ball.
2. Preheat a griddle or heavy skillet on medium
flame. This has to be ready when you start
pressing the torOllas.
3. ASer kneading the dough, form a small ball the
size of a golf ball. Using a torOlla press or a heavy
dish, (pie dish as I do), place the ball of the dough
about 1 ½ inch in diameter between the two
plasOc pieces and press to form a 6 inch round
torOlla.
4. Open the torOlla press or remove the heavy
dish if using to press the torOllas, peel the top
plasOc off. LiS the torOlla from the torOlla press
holding it from the bo\om part. If the dough is
too dry, the edges of your torOlla will look cracked
and you will need to add a li\le water.
5. Somehow when using the torOlla press my
torOllas come out very thin. Some people in the
South of Mexico eat thicker torOllas and some
INGREDIENTS FOR 12 TORTILLAS grandmas sOll make them by hand.
6. LiS the plasOc with the pressed torOlla, place
•  2 cups masa-harina the dough in your hand closer to your fingers and
•  1-¼ cups of warm water this may vary depending carefully peel the plasOc off the dough. If the
on air humidity and other wheater condiOons. dough doesn’t come out so easily then the dough
Have some extra tablespoons of water to add as
could be a li\le too wet. Add some more masa-
needed. harina to the dough mix again unOl it becomes
YOU WILL ALSO NEED: easy to handle.
7. Place the torOlla on the griddle and cook for
•  2 pieces of round plasOc cut out from a freezer about 30 -40 seconds. The edge will begin to dry
bag are ideal for this purpose. out. Turn over and conOnue to cook for about
•  TorOlla press or a Glass pie dish 40-45 seconds unOl brown patches form. This
Ome will vary depending on how thick is your
torOlla and the temperature of your griddle.
8. Turn over again and cook for another 15
seconds. The cooking Ome is about 1:45 minute’s
total. Cook unOl the torOlla begins to puff. Tap
lightly with your fingerOps to allow even puffing.
Wrap with a napkin or clean towel, and serve.
 Flour Tortillas | Tortillas de Harina
INSTRUCTIONS:

1. In a large bowl, place the flour, baking
powder, salt, and mix. With the help of a
fork, pastry blender or your hands,
incorporate the shortening or lard unOl
it resembles coarse meal.

2. Slowly add the hot water a li\le at the
Ome unOl the dough holds together. Do
not add all the water at once. See note
above.

3. Turn dough onto a work surface, and
INGREDIENTS FOR 10 (10-INCHES) TORTILLAS knead for a couple of minutes unOl it is
smooth.
•  2 1/2 cups All Purpose Flour plus extra to form
torOllas. 4. Divide the dough into 10 pieces rolling
•  1 Teaspoon salt every piece on your work surface with
•  1/2 Teaspoon baking powder the palm of your hand to form a li\le
•  1/3 Cup shortening or Lard disk. We call these “testales”.
•  1 Cup hot water

5. Cover the “Testales” in a damped kitchen towel or plasOc wrap, and let the dough rest for
30-45 minutes.
6. ASer the resOng period, place an ungreased griddle/comal over medium heat. Grab your
Rolling Pin to start forming the torOllas on a lightly floured surface. If you add too much flour to
the surface your torOllas will be dry.

7. To form the torOllas place the “testal” (ball of dough) onto the working area and press slightly
with your hand, set the rolling pin at the center of the “testal” and press forward without making
it to the edge and then press backward towards yourself stopping before the edge. Turn the
torOlla 45 degrees (like a half turn) and repeat pressing forward and then towards you. Flip the
torOlla and repeat the same process unOl you have a thin disk of about 10 inches. If you are new
to rolling torOllas, be paOent, it takes a li\le pracOce.

8. Now, place the torOlla in your already hot Griddle or comal. This step is a really quick one: be
careful with your Oming. a) During the first 20 to 30 seconds, the torOlla starts forming air
bubbles and light brown spots will show at the bo\om side of the torOlla, b) turn the torOlla, and
during the next 20 seconds, more air bubbles will conOnue to form. c) turn again; at this Ome the
torOlla will puff up like in the picture above. This last step will take about 10 seconds. Remove the
torOlla and wrap with a kitchen towel. Keep making the rest of the torOllas.
 Homemade Salsa Ranchera
INSTRUCTIONS:

1. Roughly chop tomatoes, Serrano pepper, garlic clove,
and onion.
2. Place in your blender with ¼ cup of water, and
process unOl smooth (or slightly coarse, if you prefer).
3. Heat the oil in a medium-size frying pan over
medium-high heat, and pour in the salsa and sOr.
4. Once the salsa starts boiling, reduce the heat and
gently simmer for about 13-15 minutes, sOrring from
Ome to Ome, unOl all the ingredients are well cooked. If
it needs it, add more water; this will depend on how
juicy the tomatoes are.
5. Once done, season with salt and serve. This sauce
will keep well for about 3 days in your refrigerator.
Serve with warm torOlla chips or use on tacos, fried
eggs, tostadas, etc.
INGREDIENTS FOR 1-1/4 CUP OF SALSA

•  2 Medium size tomatoes
•  2 Serrano peppers*
•  1 Garlic clove
•  ¼ Of a medium size white onion
•  2 Tablespoons vegetable oil
•  Salt to season

RECIPE NOTES:
• If Serrano peppers are not available, use 1 jalapeño pepper.
• Some cooks add cilantro. If you want to add it, use about ¼ cup of
chopped cilantro and add to the rest of the ingredients in the blender.
 Green Salsa | Salsa Verde
INSTRUCTIONES:

1. In a saucepan, bring the water to a boil. Add
the pepper and tomaOllos, simmer, uncovered,
for 12-15 minutes.
2. Drain, reserving 1/4 cup water of the liquid.
3. In a blender, puree the peppers; tomaOllos,
garlic and chopped onion, then add the reserved
liquid if needed to get a saucier texture.
4. Transfer to a bowl and add salt to taste.
This sauce can be refrigerated for up to 3 days
and can also be frozen.

INGREDIENTS FOR 2 CUPS OF SALSA

•  6 tomaOllos husked and washed. About 2 cups.
•  3 tablespoon of chopped onion
•  1 clove of garlic
•  2 or 3 Serrano peppers, if using Jalapeño peppers use
1 Jalapeño pepper.
•  Salt to taste
•  About 3 cups of water to cook the tomatoes and
peppers.


RECIPE NOTES:
•  In some places, fresh tomaEllos are not available. You can buy canned TomaEllos
as an opEon.
•  Chopped cilantro is an excellent addiEon to this sauce; it could be added to the
final process in the blender, or at serving Eme.