Mexican Staples: Refried Beans, Guacamole, Carnitas, Red Chile Sauce

On more than one occasion I have been asked if I was Latin (and twice if I was African American, while the person was standing right in front of me). And I have always taken this as a compliment. First, I am about as pale as a dead girl, so to think I am anything other than the living dead is flattering. Second, I would love to think I have that kind of sass in me. Sadly, I am neither Latino or African America. No, I’m a potato peeling mutt from the British Isles.

But just for today we are going to pretend I have some love in me from south of the equator while we get our chow on and walk our way through several great Mexican recipes that can be used in hundreds of combinations. I just happened to whip out my maracas and let my inner fat kids shove this all onto one killer sandwich. Bring extra napkins – you’re going to need them – or you’re doing this one wrong.

So roll up your sleeves and lets get down to business.

 

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Red Chile Sauce

from BHG Special Interest Publication: Mexican 

Ingredients:

• 5 cups reduced-sodium chicken stock
• 1 onion, peeled and quartered
• 3 cloves garlic, smashed
• 12 oz dried New Mexican chile peppers, stemmed, seeded, and cut into 1 inch pieces
• 2 corn tortillas, torn into pieces
• salt

Preparation:

In a Dutch oven or heavy bottomed saucepan, combine broth, onion, and garlic. Bring to a boil, reduce heat to a rolling simmer and cook 15 minutes. Stir in chile peppers and tortilla pieces. Remove from heat. Cover and let stand for 30 minutes.

Transfer half of the mixture to a blender. Cover and pulse until smooth. Repeat with remaining mixture. Strain blended mixture through a fine-mesh sieve; discard solids. Return strained mixture to Dutch oven and bring to a boil. Reduce heat and simmer 15 minutes or until sauce has thickened a bit. Season with salt.

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A friend of mine once said that the key to great refried beans like her mom’s was the fat. We’re talking bacon grease or lard. I smiled from ear to ear when I saw this recipe called for just that. And I know this is blogging blasphemy, (refried beans will not foster the same love or hits as a cupcake) but these beans were insanely good. Like stand over the skillet and shamefully eat half the batch good.

 

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Refried Beans

from BHG Special Interest Publication: Mexican 

Ingredients:

• 8 oz dried pinto beans
• 8 cups water
• 1/2 teas salt
• 2 tbs bacon drippings or lard
• 2 cloves garlic, minced

Preparation:

Rinse beans. In a large Dutch oven or stock pot, combine beans and 4 cups water. Bring to a boil, reduce heat, and simmer covered for 2 minutes. Remove from heat and let stand for one hour. Drain and rinse beans.

In the same Dutch oven, combine the rinsed beans with the remaining 4 cups water and salt. Bring to a boil. Reduce heat and simmer for 2 1/2 to 3 hours until the beans are very tender.  Drain beans, reserving liquid.

In a heavy large skillet heat bacon drippings. Stir in garlic and cook until fragrant, about 30 seconds. Sit in the drained beans and mash with a potato masher or a fork and some patience. Stir in enough of the reserved cooking liquid to make a pastelike texture, about 1/4 – 1/2 cup. Cook uncovered, over low heat until the mixture has thicken, about 10 minutes.

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Chunky Guacamole

from BHG Special Interest Publication: Mexican 

Ingredients:

• 2/3 cup finely chopped, seeded roma tomatoes
• 1/2 cup sliced green onions
• 2 tbs lime juice
• 1 tbs olive oil
• 2 cloves garlic, minced
• 1/4 teas salt
• 1/8 teas ground black pepper
• 2 very ripe avocados, halved, seeded, peeled and coarsely mashed

Preparation:

In a medium bowl combine all ingredients and carefully mix together.

To store, place plastic wrap directly over the guacamole.

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These carnitas were good and I couldn’t have asked for a more simple way to prepare them, but if you are up for the challenge, this recipe right out of the smoker is also worth checking out.

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Carnitas

from BHG Special Interest Publication: Mexican 

Ingredients:

• 3 lbs boneless pork shoulder
• 1 small onion, peeled and chopped
• 3 gloves garlic, minced
• 2 cups water
• 1 teas zested orange peel
• 1/2 cup orange juice
• 4 sprigs fresh thyme
• 1 teas salt
• 1 teas dried oregano
• 1/2 teas crushed red pepper
• 2 bay leaves
• 1 tbs olive oil

Preparation:

Place pork shoulder in a large crock pot with remaining ingredients. Cook on high for 6-8 hours until pork is easily shred with a fork. Remove bay leaves and thyme springs and shred meat.

Heat olive oil in a non-stick pan after the pork is shredded and, working in batches, cook over medium heat until meat begins to crisp, about 5 minutes.

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Ready for the pièce de résistance?

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Tortas Ahogada {Drowned Sandwich}

from BHG Special Interest Publication: Mexican 

Ingredients:

• 1 recipe Chunky Guacamole
• 6 bolillos, or other crunch sandwich roll
• 1 recipe refried bean
• 1/2 recipe carnitas
• 1 recipe red chile sauce
• 1/2 cup crumbled queso fresco
• sliced pickled peppers

Preparation:

Spread guacamole on one side of each of the split rolls and refried beans on the other. Pile shredded carintas into each roll and drown in red sauce. Sprinkle queso fresco over top and serve with pickled peppers.

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And that my friends, is how you throw down in my kitchen.