Frijoles Moledos y Fritos (Refried Beans)

I know I posted on Friday, but you know me! I can’t resist posting on a holiday!

So this recipe came from a Mexican cookbook was given to my mom by my abuela, and she passed it on to me. It has a great and easy recipe for refried beans. All you need is cooked pinto beans, such as the ones from Slow Cooker Pinto Beans recipe.

Ingredients:

  • 2 Cups of Cooked Pinto Beans
  • 2 Tsp of Oil
  • 1 Tbsp of Chopped Onion
  • 1 Crushed Garlic Clove or 1/2 Tsp of Minced Garlic
  • Pinch of Salt
  • 3/4 Cup of Shredded Cheese

Directions:

  1. Heat oil and add beans.
  2. Mash beans thoroughly, add a little water, garlic, onion, and salt.
  3. Cook beans until they are well heated.
  4. Add cheese and cook until it melts completely.
  5. Serve hot as a side dish or as a dip.

Thoughts After Cooking:

It might not photograph well but it’s delicious!

Party Time!!

For more Cinco de Mayo recipes, go to Arroz (Mexican Rice)

For more holiday posts, go to Easy Northumberland Pan Haggerty

For more Mexican food, go to Chorizo Breakfast Burrito

Arroz (Mexican Rice)

So Cinco de Mayo is coming, and to get you all ready for the holiday I am going to share with you how to make authentic Mexican Rice.

I know it technically is called Spanish Rice, but I’ve been calling it Mexican Rice ever since I was a child. It made sense to me, my mom is Mexican and making Mexican Rice.

Ingredients:

  • 3 Tbsp of Oil (Safflower, Canola, etc)
  • 2 Cups of Water
  • 1 Cup of Rice
  • Small Amount of Onion, Sliced
  • 1 Bouillon Cube of Chicken Stock
  • 6-oz Can of Tomato Sauce
  • 1 Tsp Chili Powder or Cumin

Directions:

  1. Pour oil into pot, and rotate pot so bottom of pan is covered in oil.
  2. Cook onions in oil until tender.
  3. Toss in rice, water, chicken stock, chili powder or cumin.
  4. Put in enough tomato sauce for “color”-(my grandma would always say this. There is no exact measurement, just put in enough to give it a nice orange color.)
  5. Cook rice over medium heat, covered, stirring from time to time to keep from sticking.
  6. Cook until water has disappeared and rice is tender.

For more Cinco de Mayo recipes, go to Fajitas

For more Mexican food, go to Chorizo Breakfast Burrito

Fajitas

Thoughts Before Cooking:

Happy Cinco de Mayo! I thought this would be the perfect time to share this recipe! It comes from McCormick

Ingredients:

  • Chicken Breasts or Chicken Thighs Cut into 1/2 inch thick strips
  • Onion, Sliced
  • 1 Bell Pepper, sliced into thin strips
  • 1/4 Cup of Water
  • 1 Package of McCormick Fajita Mix
  • Flour Tortillas
  • Oil

Directions:

  1. Heat 1 tablespoon of the oil in large skillet on medium-high heat.
  2. Add chicken; cook and stir 3 minutes or until lightly browned. Remove from skillet.
  3. Heat remaining 1 tablespoon oil in same skillet. Add onion and bell pepper; cook until soft, about3 to 5 minutes.
  4. Return chicken to skillet.
  5. Add water and Seasoning Mix; cook and stir 3 minutes or until heated through.
  6. Warm up tortillas on comal.
  7. Serve chicken and veggies together, with tortillas on the side.

Thoughts After Cooking:

They came out great and were easy to make.

For more Cinco de Mayo recipes, go to Crazy Cantina Chili

For more McCormick recipes, go to Italian Wedding Soup

For more holiday posts, go to Simple Charoset

For more recipes, go to One Pan Italian Sausage and Veggies

Crazy Cantina Chili

So today is:

As I am part Mexican, this is a holiday I celebrate every year. I haven’t posted anything for this day yet as haven’t made anything that would be perfect for any Cinco de Mayo celebration. But today I have something:

Chili

Thoughts Before Cooking:

So a friend of mine entered me in a chili competition and I was at a loss of what to do. I’ve never really cooked chili, but then I decided to do a recipe from The Star Wars Cookbook:Wookie Cookies and Other Galactic Recipes by Robin Davis.

Ingredients:

  • 1 16-0z Can of Kidney Beans
  • 1 16-oz Can of Black Beans
  • 1 16-oz Can of Garbanzo Beans
  • 1/2  a Large Onion
  • 2 Tablespoons of Vegetable Oil
  • 2 Tablespoons of Chili Powder
  • 1/8 Teaspoon of Cayenne Pepper
  • 1 28-oz Can of Crushed Tomatoes with Juice (I used the Diced Tomatoes with Chiles as I like my food HOT!)
  • 1 Cup of Tomato Juice
  • 1 lb of Ground Beef or Turkey (Optional)
  • Salt and Pepper to Taste
  • Shredded Cheddar Cheese
  • Sour Cream or Plain Yogurt

Directions for Vegetarian Chili:

  1. Open the cans of beans. Drain off the liquid from the cans in the sink. Rinse and set aside.
  2. Chop the onion and set aside.
  3. Put the oil in a large saucepan and set the pan on medium heat.
  4. When the oil is hot, add the chopped onions and stir with a wooden spoon until tender, about 5 minutes.
  5. Add the chili powder and cayenne pepper and stir for 30 seconds.
  6. Add the beans, tomatoes, tomato juice; and stir well.
  7. Reduce heat to medium low and simmer for 15 minutes, stirring occasionally.
  8. Season to taste with salt and pepper.
  9. Serve Chili with cheese and/or sour cream

Directions for Meat Chili:

  1. Cook meat in a pan on the stove.
  2. Follow the directions above, adding the meat during step 7.

Thoughts After Cooking:

I thought the original recipe was good, but wasn’t as hot as I liked it so I added the chiles. I also included meat as I thought it would be more appealing.

I didn’t win the contest, but I had fun trying.

For more recipes to help with your Cinco de Mayo, go to Best Guacamole Ever! (Plus Make Your Own Tortilla Chips!)

For more from The Star Wars Cookbook, go to Twin Sun Toast

For more holiday posts, go to Yoda Soda

For more soups, go to White Bean and Barley Soup with Tomatoes and Greens

For more vegetarian recipes, go to Two-Cheese Roasted-Veggie Pasta