Side Pannel
Frijoles
Ingredients List
- 1 lb Dry Pinto beans
- 1 sm Ham hock
- 2 tb Lard
- 1 ts Chili powder
- 2 sm Dried chiles; crushed
- 1 ts Garlic powder
- 2 tb White vinegar
- 1 Dozen corn tortillas
- Vegetable oil for
- -deep-frying
- Salt to taste
Directions
1. Soak beans overnight, covered w/ 3 times their volume of cold water.
Drain & rinse.
2. Place all ingredients in a 3-4 qt. sauce pot & add water to cover. Cook,
covered, over medium heat until beans are tender & ham is falling off bone.
about 1-1/2 to 3 hours.
3. Remove ham bone & blend meat/bean mixture in blender or food processor
until frijoles are nearly smooth, but w/ some lumps remaining. The beans
may also be pressure-cooked. Salsa verde:
1. Cut tortillas into wedge shapes and deep-fry in 400 F. vegetable oil
until crisp.
2. Remove from the oil and drain on clean, dry toweling. Salt lightly and
serve warm.
SU CASA
KETCHUM; SUN VALLEY
BEV:DOS EQUIS OR CARTA BLANCA
Drain & rinse.
2. Place all ingredients in a 3-4 qt. sauce pot & add water to cover. Cook,
covered, over medium heat until beans are tender & ham is falling off bone.
about 1-1/2 to 3 hours.
3. Remove ham bone & blend meat/bean mixture in blender or food processor
until frijoles are nearly smooth, but w/ some lumps remaining. The beans
may also be pressure-cooked. Salsa verde:
1. Cut tortillas into wedge shapes and deep-fry in 400 F. vegetable oil
until crisp.
2. Remove from the oil and drain on clean, dry toweling. Salt lightly and
serve warm.
SU CASA
KETCHUM; SUN VALLEY
BEV:DOS EQUIS OR CARTA BLANCA
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