| 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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