| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Mexican | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | lb | Dry Pinto beans |
| 1 | sm | Ham hock |
| 2 | tb | Lard |
| 1 | ts | Chili powder |
| 2 | sm | Dried chiles; crushed |
| 1 | ts | Garlic powder |
| 2 | tb | White vinegar |
| 1 | Dozen corn tortillas | |
| Vegetable oil for deep-frying | ||
| Salt to taste |
INSTRUCTIONS
1. Soak beans overnight, covered w/ 3 times their volume of cold water. Drain & rinse. 2. Place all ingredients in a 3-4 qt. sauce pot & add water to cover. Cook, covered, over medium heat until beans are tender & ham is falling off bone. about 1-1/2 to 3 hours. 3. Remove ham bone & blend meat/bean mixture in blender or food processor until frijoles are nearly smooth, but w/ some lumps remaining. The beans may also be pressure-cooked. Salsa verde: 1. Cut tortillas into wedge shapes and deep-fry in 400 F. vegetable oil until crisp. 2. Remove from the oil and drain on clean, dry toweling. Salt lightly and serve warm. SU CASA KETCHUM; SUN VALLEY BEV:DOS EQUIS OR CARTA BLANCA From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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