| 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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