| 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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