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My Mom's Bean Burritos

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Rod Franklin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 30 October 2013 at 16:28
These got made tonight. Easy to make and real good. I liked mine with a little sour cream. I've never eaten anything with fried then baked flour tortillas. It was different and good. Home made re-fried beans, canned store brand enchilada sauce and chicken fat used for frying. Baking didn't take as long because the beans were already hot.

Another keeper. Thanks for sharing it with us.
Hungry
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 November 2013 at 17:11
sounds like it went really well, rod ~ i'm glad that you liked them!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2015 at 14:43
Sorta flour tortilla enchiladas with the sauce on the inside rather than over the outside.
Interesting.
I have made my own frijoles refritos most of my life, comes with having a favorite aunt who was 1/2 Tamaliquin and 1/2 Cajun and who made the best tamales I have ever tasted.
I have asked a number of Spanish speakers why beans that are only fried once are called "refrito", meaning refried.
Anyone have an explanation?
Anyway, tonight is going to be enchilidas but in tortillas de maiz not de harina.
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gracoman View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2015 at 16:36
Originally posted by drinks drinks wrote:


I have asked a number of Spanish speakers why beans that are only fried once are called "refrito", meaning refried.
Anyone have an explanation?

The term frijoles refritos is a mistranslation that means well fried beans, not fried again.
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drinks View Drop Down
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Post Options Post Options   Thanks (1) Thanks(1)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 13 March 2015 at 10:59
Ron, I was thinking about the "Longhorn" cheese.
I looked it up,as I suspected it is a shape not a flavor of cheese.
It is available here, still the 1/2 moon shape with the red wax coating over cheese cloth and it is still a mild cheddar/colby type cheese.
I use sharp cheddar or the 4 cheese Mexican blend, make real nachos about once a month and usually use the 4 type blend.
Real nachos are tostados,( fried corn tortilla triangles) sliced pickled peppers and grated cheese, cooked in the oven until the cheese melts over it all.
The crop of "designer" nachos, with everything but dead cats on them is a far cry from what " Nacho" Garcia started makng in Rio Grande City about 1946.
I ate them at the restaurant where "Nacho" was cooking in the '50s and '60s.
It was on the way to Falcon Lake to go fishing, great catfish there.:<)
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