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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Mexican Vegetable 4 Servings

INGREDIENTS

1/2 lb Pinto beans
Salt
1/4 lb Pure lard
2 oz Monterey Jack cheese; grated

INSTRUCTIONS

1. Cook beans in water for approximately 2 hours.  Drain, mash and salt to
taste.
2. Heat lard in a skillet.  Add beans and heat.
3. Add cheese.  Heat and serve. Note: To be used in tampiquena tiras de
filete.
EL CONQUISTADOR
SAN FRANCISCO.  BEVERAGE:  CARTA
BLANCA OR DOS EQUIS BEER.
From the <Micro Cookbook Collection of Mexican Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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