| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Mexican | 12 | Servings |
INGREDIENTS
| 1 1/2 | lb | Dried pinto beans |
| 1/4 | c | Corn oil |
| 2 | c | Chopped green onion |
| 1 | c | Chopped yellow onion |
| 1 | tb | Minced garlic |
| 2 | ts | Ground cumin |
| 2 | ts | Dried oregano |
| Salt — to taste | ||
| 24 | Corn tortillas | |
| South-of-the-Border Salsa | ||
| (doubled) — see recipe |
INSTRUCTIONS
1. Soak beans overnight in cold water to cover. Drain and place beans in large pot. In a large skillet over moderately low heat, warm oil. Add onions and garlic and saute until fragrant (about 3 minutes). Add to beans. Add cumin and oregano and enough cold water to cover. Over high heat bring to a simmer, then reduce heat to maintain a simmer. Cook until beans are just tender (about 1-1/2 hours). Season with salt. Cool, cover, and refrigerate for up to 2 days, if desired. 2. To steam tortillas: Wrap tortillas in a damp tea towel and heat over simmering water. To fry tortillas: Fry on both sides on a griddle or in a lightly oiled skillet, then stack and wrap in napkins. 3. To serve, reheat beans; taste and reseason if necessary. Place a scoop of hot beans on each tortilla and top with 2 tablespoons salsa. Either roll tortillas or serve open-faced with the chili on the side. Or, serve beans and tortillas family style, allowing guests to make their own soft tacos. Recipe By : The California Culinary Academy From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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