Ease of preparation rating: Medium.
Yield: 6 servings.
Refried Beans with Bacon
Ingredients:
2 tablespoons (30 ml) lard
8 strips bacon, cut into 1-inch pieces
1 medium white onion, chopped
2 cups (470 ml) pinto beans, soaked and cooked
1/2 cup (120 ml) chicken stock
Salt
Method:
In a large pan, heat lard over medium heat.
Add bacon and cook for 5-6 minutes, or until slightly crispy.
Pour off bacon fat and add onions to the pan.
Stir and cook for 2-3 minutes over medium heat, until onions start to soften.
Stir in cooked pinto beans and chicken stock and simmer until chicken stock reduces completely.
Season with salt, and remove from heat.
Reserve for later use.
Tomato Chile Sauce
Ingredients:
1 tablespoon (15 ml) lard
1 small onion, chopped
2 cloves garlic, minced
2 jalapeño chilies, seeded and chopped
2 Serrano chilies, seeded and chopped
4 ripe tomatoes, chopped
Salt
Method:
In large pan, heat lard over medium-high heat.
Add onions, garlic, jalapeños, and Serrano chilies.
Stir and cook for 3-4 minutes, or until onions start to soften.
Add tomatoes and continue cooking for 4-5 minutes, or until tomato liquid has reduced completely.
Season with salt, and remove from heat.
Reserve for later use.
Huevos y Frijoles Rancheros
Ingredients:
1/4 cup (60 ml) lard
6 fresh corn tortillas
6 eggs
3 cups (710 ml) Refried Beans with Bacon
2 cups (480 ml) Tomato Chile Sauce
Method:
Divide lard between two frying pans and heat both over medium heat.
In the first pan, toast the tortillas until slightly golden and crispy.
In the second pan, fry eggs to preferred doneness.
Remove the tortillas and eggs from heat.
To serve, place one tortilla on each plate. Top with Refried Beans with Bacon.
Spoon Tomato Chile Sauce over the refried beans and bacon.
Add one egg to each plate and serve.
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