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Posted: 8/1/2009 5:07:25 PM | Cuban Picadillo
Can be served over rice or used as empanada filling.
1 pound ground beef
4 cloves garlic minced
1 onion chopped
1 bell pepper diced
1 teaspoon oregano
1 teaspoon cumin
salt and pepper to taste
1/2 cup beef stock
3/4 cup tomato sauce
2 small potatoes peeled and diced
olives 10 to 12
olive oil
Saute ground beef, onion, green pepper and garlic until onions and peppers are soft and beef is no longer pink. Add oregano, cumin, beef stock and tomato sauce. Cover and simmer 15 min. Add diced potatoes and cover and simmer 15 more min. Add olives and simmer uncovered 15 more min. or until liquid is evaporated, but mixture is still moist. Salt and pepper to taste.
Serve over cooked rice or use to fill empanadas... Canned biscuits can be used for the empanada dough. Flatten each biscuit till thin, place a small amount of filling on dough, fold and seal the edges well,, fry until golden on both sides.
tb
tb | |
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Posted: 8/1/2009 5:14:02 PM | Sopa de Garbanzos en amarillo
Garbanzo Soup with Saffron
2 cups dry garbanzo beans, soaked overnight
5 cups water or stock
2 tablespoons olive oil
½ onion, chopped
2 cloves garlic, minced
1 sweet potato, peeled and diced
¼ teaspoon ground cumin
¼ teaspoon saffron (if you do not like saffron, or do not want to spend the money you may substitute 1-2 achiote cubes, but Mexican saffron is very inexpensive)
Pinch ground cloves
2 roma or plum tomatoes, roasted and peeled
4 guajillo or cascabel chiles, seeded and soaked until soft (if you do not like any heat, just use a tbls of smoked paprika)
salt and pepper to taste
Cook the soaked garbanzos with the water or broth until tender.
Puree half of the cooked beans. Set aside the cooked beans, their broth and the bean puree.
In a large stockpot, heat the oil, add the onion and sauté until transparent. Add the garlic and cook a couple of minutes more. Stir in the sweet potatoes and spices.
Puree the tomatoes and chiles in a blender and add to the pot. Add the beans, their cooking liquid, and the bean puree to the pot. Simmer, covered, 45 minutes-1 hour. Add salt and pepper to taste.
Serve garnished with chopped parsley, if desired, and Bolillos or French bread. Serves 6. This is a wonderful vegetarian and/or Autumn soup | |
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Posted: 8/1/2009 7:02:42 PM | Cuban Empanadas
(Beef Turnovers)
½ lb. ground beef
1 tbsp. Olive Oil
2 tbsp. Sofrito (recipe follows)
1 packet Sazón with Coriander and Annatto* (in Mexican food or spice section)
¼ cup Tomato Sauce
1 tsp. Minced Garlic or 2 cloves garlic, minced
½ onion, diced
1/8 tsp. black pepper
½ tsp. oregano
6 large Stuffed Olives, diced
2 cans of flaky biscuits, or I make a pumpkin biscuit recipe instead
Oil for frying
In a skillet, heat oil on medium. Stir in beef and cook until browned
Stir in remaining ingredients, except discos and frying oil
Lower heat and simmer for 15 minutes or until mixture thickens
Roll discos out to about ½ -inch larger in diameter
Spoon about 1 tbsp. meat mixture into middle, fold over; moisten edges and seal with a fork
Heat 2-½ inches of oil in a deep saucepan or deep fryer on medium
Cook empanadas in batches, turning to brown on both sides. Drain on paper towels
*Sazón can be purchased by Goya
Sofrito
¼ cup olive oil
1 minced garlic clove
1 medium chopped onion
½ cubanelle, Anaheim, or poblano chile
½ cup tomato sauce
1 tsp oregano
¼ cup water
salt to taste
2 tsp vinegar
Heat oil in skillet and add onion, garlic, salt, and pepper
Cook until onions become soft then add remaining ingredients
Store in refrigerator
Pumpkin or Sweet Potato Pastry/Biscuit
2 c. flour
1/3 c. non-fat dry milk powder
1-2 tbls sugar (I usually leave this out)
4 tsp. baking powder
3/4 tsp. pumpkin pie spice
1/4 tsp. salt
1/2 c. butter
3/4 c. canned pumpkin or mashed sweet potato
1 tbsp. water
Mix together the dry ingredients (first 6 listed). Cut in the butter. Blend in pumpkin and water until all ingredients are moistened. This takes a fair amount of stirring. Place on lightly floured surface and knead about 10 times. Roll dough or pat out with floured hands. {{from here here you can roll out thinner and cut into 4"-6" rounds for empanadas, and fry instead of bake if you like}} Use a 3 inch cookie cutter and cut into 9 biscuits or pat dough into an 8 inch square and cut into 9 equal pieces. Place 2 inches apart on ungreased cookie sheet. Bake at 400 degrees about 12 to 15 minutes or until golden brown.
When making empanadas, wet the edge on one side of the circle of dough, fold the dough in half over the filling, press the edges together with a fork and put three slits in the top of the empanada. You may brush with a mixture of 1 egg and 2 tbls of water if you like for a shiny finish.
I make a lot of these at a time usually, but I usually use diced duck meat and I crack a couple of quail eggs in before folding over. I also use the pumpkin or sweet potato pastry. (eliminate both tomato sauces)
You can make make Jamaican Beef Patties basicaly the same except do not use either tomato sauce or olives and do use curry. These are good with either pastry, baked or fried. | |
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Posted: 8/1/2009 9:46:12 PM | Wayfarer With what you've shared, I'll bet a combination of SS's Cuban Empanada recipe and the one in this link is along the lines of what you are looking for:
http://projects dot eveningedge dot com/recipes/fried-beef-empanadas/
Let us know
Does anyone know how to put a tilde in POF posts?? Drives me nuts not to have it. I have a tilde on the keyboard and an "n" on the keyboard but no "nenyeh" | |
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Posted: 8/2/2009 8:57:27 AM | Hey Pistols 
I really like the recipe at that url. I am not a frequent empanada maker and everytime I find the right dough recipe I seem to lose it before I ever make them again. The one you have posted seems like the kind I like. Oh, and the addition of raisins is really yummy, I forgot about those. I am very picky about the dough, and really don't like using the biscuits, but if I cannot find the dough I want I always fall back on the pumpkin biscuit recipe. I am bookmarking the page you site!
I really love the idea of TB's Picadillo in htem too. The potato would be really good.
I know what you mean about the tilde. I guess I have never known how to fully use a keyboard, because like you, I sit here and say, "I have a tilde, I have an n, now why can't I use them together? What is the tilde on here for?"
If you find out how to put them together, let me know. | |
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Posted: 8/2/2009 1:57:15 PM | TO ,dove . pearl and Salmon, If I could kiss all three of you I would (huge kiss)I had these today and it worked out well .Had to take a nap after eating and the guys I ride with thank you also( said it was the best meal in a long time).I found the dough at wal-mart of all place's? premade ,and will have to try the others .wish me luck and thank's again
Mike
ps
You ladys rock | |
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Posted: 8/2/2009 2:15:41 PM | Hi Wayfarer,
You are welcome.
Thank TB too! Her recipe looks great. Try the Picadillo.
In some places in the country you can buy empanada dough flat discs, called discos, in yellow and white varieties, but I didn't have a clue if you would find those where you are and didn't want to send you on a wild goose chase. I am so glad you found them.
I am so glad you liked what you pieced together from us. We do try here when asked.
Have a great Sunday! | |
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Posted: 8/2/2009 2:46:50 PM | My mom made pumpkin empanadas and she would use her flour totillas dough.
so masa trigo would work. Mom both fried and baked her empanadas. she would put an egg wash on the baked and they would come out so pretty...
BTW sweeten the dough if your going to make a sweet empanadas...mom would use sugar and cinnamon in the dough. | |
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Posted: 8/2/2009 2:53:11 PM | | MMMMMMMMMM SA, you just reminded me of my mamacitas pineapple empanadas and pumpkin empanadas. OMG those were so good! The pineapple ones were an evening summer treat with cold pineapple juice or strawberry juice, or watermelon juie or the ever popular horchata! I am almost ready to cry with the loss of those days... | |
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Posted: 8/2/2009 8:29:44 PM | Mike -You are most welcome- glad we could help
Here is a sauce you might like for empanadas with meat
Chimichurri Sauce for Empanadas
Here’s a simple and quick recipe for chimichurri sauce. Serve this sauce with empanadas for a delicious snack.
1/2 cup olive oil
2 tablespoons fresh lemon juice
1/3 cup minced fresh parsley
1 clove garlic
2 minced shallots
1 teaspoon minced basil, thyme or oregano, or mixture
Salt and pepper to taste
Chop all ingredients finely- or use a foodprocessor. Combine all ingredients and let set for at least 2 hours before serving.
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SS- you reminded me of this recipe I use
Dough for these
4 cups all purpose flour
1 lb. unsalted butter softened and cut in pieces
2) 8 oz. pkg. cream cheese
Place in large bowl -flour -making a well in the middle. Add butter - work it into the flour using a fork until butter is fully incorporated. Repeat process gradually with cream cheese- kneading dough until uniform n no longer crumbly. Cut off 1 inch balls - flatten with a rolling pin to 1/8 inch thickness.
~Filling
1 big pineapple- or 2 smaller ones. You can also use pineapple preserves
½ - 1 cup of granulated sugar (depending on your taste
Clean the pineapple and cut in small pieces. Put the pineapple in a bowl and add the granulated sugar. Let it rest in the fridge for about an hour.
~Empanada
Place tablespoon of pineapple mixture in center of each dough circle. Wet edges with water - fold them over. Seal empanada with your fingers or by using a fork. Preheat oven 325 F -bake empanadas about 15 minutes until lightly browned.
Just before serving sprinkle empanadas with powdered sugar. As an extra you can add a sprinkle of cinnamon. Makes 36 empanadas
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SAGuy
Do u by chance have ur mother's recipe?
TB - I made a simular recipe like that- my friend is a Cuban Doctor n has some great recipes. Thxs for sharing it.. | |
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Posted: 8/3/2009 10:06:12 AM | Miguel Un beso??? oooooo
Wow Now we need an Argentine Empanada to go with the Chimichurri Sauce of Doves. Anyone have one?
And does anyone know much about the spice and herbing for Jalisco style? Holy Cow! My favorite Burrito place is Jali...now I'm in trouble I can't spell it Jaliscense? something like that, but it's mean Jalisco style. And it is THE best flavorings ever. I cannot manage to duplicate any of it at home yet. | |
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Posted: 8/3/2009 7:17:40 PM | O.k lady's .As I said before THANK YOU ALL , so far all that you all have shared with me have been great ( gaining weight as we speak) and I do plan on haveing a empanada night next week and will be haveing Pineapple ones after,, as I said all the guys I ride with cant wait till I get cooking on this soooooo I had to print all these and save them .You have no idea how well it went over ......
Mike | |
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Posted: 8/4/2009 8:31:43 AM |
as I said all the guys I ride with cant wait till I get cooking on this soooooo I had to print all these and save them .You have no idea how well it went over ...... Mike Glad WE all could help
Try my salsa "all thrown in a blender "chopped to your liking this makes 56 ozs. enough for ur friends. I have a Bravatti chopper with 2 blades from QVC
1-2 anaheim peppers seeded
2 serrano's peppers keeping seed in or use jalapeno ( I use serrano
1 habanero seeded ( More if u like
1 white onion large quartered (can use red
3/4 handful cilantros leaves only
6 garlic cloves peeled or (garlic granular to ur taste
1/2 fresh lemon -small to medium sized peeled away white membrane- throw in there
1 tsp. Kosher salt to salt ( add more at end if needed which it always does
pinch of Mexican orgeano powder ( optional - I use if I have
Water enough to start it blending well with cover on blender ( about 1 inch from bottom of blender
Give blender time to chop it all well~
Add 1) 28 oz can Hunts Dice Petite Tomatoes
Place lid back on Blender Mix well -taste n adjust flavors of Kosher salt -garlic.
If it is too thick add little more water n blend again!
Place in refrigerator to chill well n let the flavors mingle n come into full robust!
If u want this hotter use more serrano's or really hot the habanero is the way to go.
Sometimes I add green onions with stems when just making pico de gallo the chunkier salsa...
You know how to make - gucamole or not? It is simple also.
Everyone has their own versions.
Verderon ~~~~ any more recipes to share?? | |
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Posted: 8/7/2009 1:33:59 AM | Pistols, I am going to try to answer your Jalisco question. If anyone knows better than this, please add, but to the best of my knowledge Jalisco style cooking is best summed up as multi-regional with tempered flavors.
In other words, Jalisco is a large state that has the highest population of the multiple cultures and cooking styles that make up Mexican cooking and because so many were immigrants and the state so over-populated that many of those residents immigrated to Texas and California. Jalisco restaurants in the U.S. offer the many varied dishes of most of the best of Mexican multi-cultural cooking, but generally tones down the spices, like Americans traditionally have with ethnic cooking. It is most likely the mother of Tex-Mex cooking.
The prominent seasonings used are the herbs like thyme and oregano, also chiles, just not to the extent of real heat. It is more bland than what some people consider Mexican. The most famous Jalisco dishes are Pozole and Birria, refried beans, carnitas without much spice at all, milk fudges and ranchero sauce, which is also not spicy. Potatoes, peas, carrots and pasta are used more. Tilapia is used most in that state and tequila comes from there.
I hope that helps.
SS | |
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Posted: 8/7/2009 2:17:57 AM | My 2 cents
Jalisco style of cooking and spicing food isdiffrent in Jalico Mexico that a Jalisco style Resturant in Santa Monica Ca.
The Jalsico resturant may serve typical Jalisco type dishes, but they have to 1. adapt to local ingredients and 2. local tastes. In Jalisco, cooks may have access to spices, herbs, pastes sold in local markets not availble here in the states. Likewise the resturant may have to adapt and serve dishes not offered in Jalisco.
Your Burrito is not a Jalisco stable, its a Southwest orginal...you can find burritos all over the US now. Wheat flour tortillas are not as popular in Mexico. In fact you wont find Handmade Flour tortillas outside the southwest.
Tex Mex is the adatation of traditional Mexican food with regional or local ingredients.
Cheese enchiladas made with Colby cheese and Enchilada gravy is a Tex-Southwest adaptation. Beef Barbacoa instead if Goat(mexican style) is tex-mex.
Chalupas, Crispy-Puffy tacos, Fajita tacos, Menudo de res, carne guisada, picadillo | |
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Posted: 8/7/2009 5:16:36 PM | ^^^Yes, all of that too! ^^^
SA, I know you were in California. I found, at least at the restaurants I went to, that Jalisco in California was much more bland than Jalisco in Texas, what did you experience?
I LOVE barbacoa, which is more a border TexMex creation of the cowboys, vaqueros y caballeros BUT Birria is also mouthwatering. I never get enough kid/goat meat. Birria is probably the best way to eat it, in my opinion.
I have been hearing a lot about puffy tacos lately and didn't really know those had caught on as a specific order item. That is, the way I understand them. It seems people are talking about the usual folded fried corn tortilla that gets puffy when fried and crispy. I have had that, but no big deal. Growing up in Dallas, a Puffy Taco meant the El Fenix, in Dallas since 1918. Their Puffy Taco is a corn tortilla that when fried is not folded so it puffs up totally round like a ball. They put a hole in the top and fill 3 or 4 different shells with different fillings....one ground beef (picadillo), one chicken, one bean, one guacamole all with all of the usual toppings, NOT rice. Where did that come from??? A soft cheese taco is rolled up like an enchilada but only has spicy cheese sauce on it. Their flautas are practically a spiritual experience and their guacamole and Enchiladas Suiza are to die for. They are the best looking Mexican restaurants I have ever been in. It was in the original downtown restaurant that I had my first taste of guacamole at 3.
I still miss a lot of things about Dallas and I haven't lived there since 1986.
SS  | |
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Posted: 8/7/2009 9:23:36 PM | Thyme???? Who'd a thunk it?? Maybe it is what I haven't been able to identify. I already use oregano in alot of my Mexican dishes, but that isn't it. I'll bet its the thyme. When it's used in the right amounts, it's hard to recognise it as a separate flavor. Its almost like umami, that indefinable 5th flavor that just kicks everything up a notch. When I started adding it on beefsteaks, everyone wanted to know what was different. You couldn't tell what it was , only THAT it was. I'm making refried beans tomorrow and going to add a bit to see if that isn't it. Thyme?? Hmmmmm
Thank heavens we can edit because I really let myself get riled up with that snotty reference to Santa Monica. I live in Hispanic country not Hollywood and Santa Monica. People shouldn't buy into that small area defining in any way what California is. That is fairytale land down there. We don't relate to it up here and only city folks go to gringo restaurants for Mexican food. | |
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Posted: 8/8/2009 4:17:47 PM | Crab or Shrimp Rolls
6 Flour Tortillas warmed
1 c. from (15 oz. can black beans well drained
1-1/2 tsps. Garlic Salt
2 red bell peppers roasted- seeded cut into 1/4 inch strips
1 serrano diced fine no seeds
3/4 lb. Alaskan King Crab meat
1/2 avocado cut lengthwise into thin strips
cilantro leaves chopped
lime juice fresh
Avocado Dipping Sauce -salsa for dipping
Drain beans -place in processor with garlic granular. Process until beans are coarsely pureed- Set aside.
Assemble by placing a tortilla on work surface. Spread a thin layer of beans on upper third portion of tortilla (about 3 inches wide. Below beans- place a row pepper strips - some serrano's- little cilantro's squeeze lime juice below peppers a row of crab meat- below crab - final row of avocado. Repeat with remaining tortillas.
From the bottom-roll up tortilla- pressing tightly as you roll. Cut off rough ends or edges of the roll - slice each into 6 equal slices. Sprinkle with chives - serve with Creamy Avocado Dipping Sauce or salsa
Enjoy this delicious Alaskan king crab Mexican recipe.
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Explosions Hj's
After making a savory shredded meat of ur choice for burritos-taco's -quesadillas or make them RANCHERO STYLE-YUMMY from pork- beef -mixture of the previous two or chicken style.
~Make or buy enchiladas sauce~
Red for pork ñ beef -green enchilada sauce or salsa verde for chicken
8 inch Floured Tortillas
Cheese grated- cheddar-Monterey Jack-Asiago-Mexican Blend
Crisco vegetable oil to fry
Garnish chives or cilantro's fresh chopped or diced onions
After making meat ñ sauce
Make a floured batter in a container about 9 inches wide with* Colorado ground powder chile - beaten egg ñ little milk or use buttermilk -little salt-touch of garlic granular or if u can't take the heat make a regular batter or use a beer batter.
Mix your meat together with sauce with lots of shredded cheese so it is thick
Take 1 floured tortilla flat on a surface-add to ONE side -all way across with above mixture ñ roll tight. PLEASE use some mixture so the Explosions are about 1/2 to 3/4 in. thick.. Don't skimp- toothpick to secure-using scissors to cut off excess wood. Have oil heating up in cask iron large or large skillet. About 1//4 inch or more of oil.
Dip Explosion roll into batter coating well than into frying pan seam side down
Fry till golden brown all over -drain on paper towels.
Garnish with either chopped fresh chives - chopped cilantro's or diced onions
Serve with salsa- guacamole- sour cream- u can put 2 on a plate with chopped olives-diced onions-diced tomatoes. Get creative...
Hj's Notes~ came up with this recipe that all might like enjoy-U can freeze these ñ micro them latter..Great as a meal -snack-parties
Making hot -hotter-or mild
* can add chopped serrano's seeded or jalapeno seeded or gr. chiles diced very fine in place of Colorado red chile for making pork or beef Explosion's or use green chile seasoning in batter for the chicken
I always have frozen meat already made up in the freezer ñ usually have the sauce already made..or sometimes I buy sauce.
ENJOY They are easy ñ after making them awhile u won't need to secure with toothpick's- just make sure you put Explosions seam side down in hot the oil..
Be careful adding to hot oil..I use flat pancake turner with slots.
OH ... almost forgot Keep on hand some Colorado red ground chiles or green chile seasonings on hand when making burritos. Moisten floured tortilla by spaying lightly with oil or water ñ sprinkle or roll tortilla in before or after filling burrito's
What a great taste ñ than pour your favorite sauces over the top or around the sides of burrito after plating non cooked or baking or frying the burrito.
Chimmis are deep fried burritos for those who don't know.
Ranchero style is great filled inside..
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Antigua Mexican and Latin Restaurant Tequila Cream Chicken
Courtesy of Antigua Mexican and Latin Restaurant
4 servings
1 tablespoon butter
2 medium jalapeno peppers seeded chopped
1/4 medium Spanish onion finely chopped
Juice of 1 large lime
Salt -pepper to taste
2 cups (1 pint sour cream
2 avocados
4 hot cooked chicken breast halves (about 6 ounces each
1/2 cup tequila (use clear tequila, not aged tequila such as anejo
Sauce
Medium size sauce pot, melt butter. Add jalapenos with
onion. Sauté over medium-high heat 2 to 3 minutes- stirring- until
vegetables are softened. Do not let onions brown. Reduce heat - add lime
juice- salt with pepper. Add sour cream - whisk until mixture comes to a
boil. Set aside.
Assemble
Slice avocado - divide among 4 serving plates- creating a fan
shape on each plate to be used as a bed to hold the chicken. Slice hot
chicken breasts into lengthwise strips and set over avocado.
Add tequila to sour cream sauce and heat through. Use to top chicken and
avocado. Serve with rice or salad. | |
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Posted: 8/8/2009 5:08:07 PM | What snotty reference to Santa Monica? What did I miss? LOL
Ok, also what umami on your steak? Is there now a spice called umami? I only know of it as one of the 5 taste receptors on the tongue that senses meaty, savory, earthy tastes.
On your refied beans....I have never known of thyme going into them....maaaaaaaybe cooked with the beans from dry. That different flavor in refied beans....LARD LOL
Lard that has sat out in the kitchen a while, almost smells rancid. Every Mexican restaurant seems to do that. It does make a tasty bean, but the thought....blek! 
SS | |
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Posted: 8/9/2009 2:03:24 AM | | Had those beans from favorite place today. Day fell apart and there was no cooking done here today. No thyme in the beans for sure, just beans and lard like SS described. So it's nearly rancid lard that does it? Meaning that it's at peak of flavor just before it goes rancid? I think they might be starting with a pink bean instead of a pinto too. I'll have to keep trying. There's are just sheer perfection. | |
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Posted: 8/9/2009 6:06:43 AM | Beans in Lard, you can tell if beans are re-fried in lard or veg shortning...the pinto beans have a darker shiny look. Pinto beans are cooked with onion and garlic. salt is added to the end of cooking, added to early darkens the whole bean.
most resturants just smash the beans and allow the beans to thicken through evaporation. My grand father used to grow Epasote...a herb that used to be added to cooking beans, but that wast not my g-mas bean cooking tradition so she would not add it. I know its popular in Mexico, but dont know if it changes the flavor, I dont think Ive hade pinto beans w/ epasote. i smelled it once it had a low level greenie-black licorice smell.
btw...if resturants still use lard, the turn over is good...commercial pork lard is very stable...bacon and pork grease is not. | |
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Posted: 8/9/2009 9:35:30 AM | Hey Sweety Pistols, yep SA has it right. He always so good at filling in the stuff I don't think to say. That is one of the things that makes posting in the same place with the same people over a period of time so wonderful. Everyone gets to filling in the blanks and you get to where you know you can count on it.
The salt added early absolutely does darken the beans. I learned this a long time ago because I always added salt at the beginning and noticed how much darker my beans always were and I realized shortly after that my mom did the same. I guess I had grown accustomed to her beans before I was learning to cook because I could tell the difference in the more melding of salt/bean flavor from adding it early, to a more distinct flavor of the two when adding it later. I guess every Mexican cook I have ever known added it toward the end of cooking and always had the lightest, pinkest beans, but they were pinto, for sure.
I can't remember if I have ever had beans with epasote, but I know it isn't the usual in the US for sure. The garlic and onions cooked in is right on. Correct on the lard, from what I have always seen, of course it isn't rancid, but developing its peak flavor and smell. I have not been in a restaurant kitchen in some years now, but I know SA is correct in the lard, bacon and pork fat changes now. Those changes and refinement were taking place when I was still in the industry and many places only kept tubs of pure refined blocks of lard that looked like crisco and had no smell at all, in the walk-in ALL of the time, but real Mexican restaurants always seemed to have a smart cook that had also the buckets of Manteca next to his stove. I do not know if Manteca is now refining their lard to the degree of snow white smelless unbliss, but it used to be the brand you could rely on for real lard. I often rendered it myself at home and used Manteca for things like tamale making.
In the restaurant I worked in and was the manager responsible for the kitchen and food flavor and quality, the cooks used three things for flavoring the beans and we were always having awards and write-ups on our fantastic beans. We were making 50# of dry beans every two days. They were cooked with onion, garlic and a small amount of chili powder. The amount was so small that it did not change the color. They would be ground and salt was added then only. After grinding they were put in several huge pans, of course, that had a combination of slightly melted Manteca, bacon fat and the fat we had drained from all of the meats we cooked. For instance, when we made ground spiced meat for tacos, tamales, carnitas, etc...the meat was drained in colanders before it went on the line to be used (or back to the tamale makers). We saved this meat fat that had all of those herbs and spices in it, refrigerated it and scooped it out by weight for the right combination of fats, to be added to the beans after grinding. The recipe specifically required that no more than one third of the fat be melted before adding the beans. So, there must be some flavor enhancement to that and I know it created a silkier bean product by doing that. We found that when the fat was more melted that the fat and beans separated when fully heated. We did not have the thinner runny type of refried beans. Ours were more thick and could hold together in a complete mound without slumping when scooped (you know like the ice cream scoop measures), yet they were smooth, creamy and silky. They were awesome and defineitely the best beans I have ever eaten, but they were high in fat. If they dried out on the line we kept a pitcher of these fats there to mix in to keep them moist.
I hope you find your right combination to get the bean product you love
SS | |
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Posted: 8/9/2009 11:44:18 AM | My experience is
EARLY Salt prevents the beans from becoming tender or any other CANNED ingredient ( high sodium in the canned food...you might add to the recipe. You add salt at the end.
Enviromental when is ONE cause of the bean darking during
the growing process n the longer u cook the beans- it makes them dark along with any bacon in the pot. Chili powder added darkens the bean -they soak it up -that is why when re-hydrated they soak up what ever around them.. | |
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| Have any great Mexican Recipes to Share any n all ?
Posted: 9/6/2009 9:41:44 AM | | Epasote YES!! That's the herb. We can't get it in chains, but can get it seasonally in any of the Hispanic markets, chain or not. It smells like the canyons. I always thought it had a bit of a greasewood smell to it for those of you who have lived where that grows. And I can see how a light dusting of thyme would hint at that flavor. | |
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