| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Appetizer | 4 | Servings |
INGREDIENTS
| 8 | Corn tortillas; quartered | |
| Corn oil | ||
| 1/2 | lb | Refried black beans |
| 6 | oz | Monterey Jack cheese; sliced |
| 1 | c | Sour cream |
| Sliced Jalapeno peppers | ||
| Guacamole (see index) | ||
| 1/2 | lb | Dried Black Turtle beans |
| 1/4 | lb | Pure lard; heated |
| Salt to taste |
INSTRUCTIONS
REFRIED BLACK BEANS 1. Deep-fry the tortillas in hot corn oil until crisp; drain. 2. Spread each tortilla chip with beans and top with a slice of cheese. 3. Broil until the cheese melts. 4. Top with guacamole, sour cream, and jalapeno pepper slices. REFRIED BLACK BEANS: 1. Wash the beans. Place in a large pan and add water to cover. 2. Bring just to a boil. Reduce heat and simmer 2 hours or until tender. Drain, reserving 1/2 cup liquid. Mash the beans. 3. Place the lard in a skillet over medium-high heat. When the fat is hot, add the mashed beans. Lower heat and fry slowly for 10 minutes, stirring constantly. To judge when lard is ready for frying, insert a wooden spoon in hot lard. If lard bubbles vigorously around the edges of the spoon, it's hot enough. It must be hot enough that food can be fried without absorbing the flavor of the raw lard. JAVIERS COLE AVENUE, DALLAS WINE: CHATEAUNEUF-DU-PAPE From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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