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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.


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.



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.


Ready for the pièce de résistance?


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



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