refritos

  1. Yield: 6 servings

    4 cups pinto beans, cooked and mashed ...12 ounces evaporated milk ...2 tablespoons shortening, melted ...1/2 pound Cheddar cheese, shredded...

  2. 4 tablespoons lard or vegetable oil ...3/4 cup finely chopped onion ...2 teaspoons minced garlic ...3 cups well-cooked pinto beans, drained (reserve cooking liquid)...2 chipotle chiles in adobo sauce, chopped...

  3. Vegetable oil...Favorite ground meat filling, warmed...Shredded lettuce...2 avocados, coarsely chopped...2 tomatoes, coarsely chopped...1 cup Cheddar cheese, grated...Hot sauce

    Heat about 1 inch of vegetable oil in a skillet until it is very hot but not smoking. Fry the tortillas in the oil until crisp, keeping them as flat as possible. Spoon some of the filling onto each tortilla, and spread it so that it covers the entire tortilla. Garnish with lettuce, avocados, tomatoes and cheese.

    Variation...

  4. 1/2 cup lard or vegetable oil...2 cups Boiled Pinto Beans or Beans from the Pot...2 tablespoons chile powder...1 tablespoon ground cumin...1 teaspoon salt...

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