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My Mom's Bean Burritos

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Post Options Post Options   Thanks (1) Thanks(1)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Topic: My Mom's Bean Burritos
    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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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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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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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 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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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 30 October 2013 at 13:00
Yep! got some today.  Making burrito's later with rib meat.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 28 October 2013 at 16:57
I think my local supermarket has avocado oil. I'll have to try it.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 27 October 2013 at 18:34
Looking forward to it ~ Thumbs Up
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 27 October 2013 at 16:08
I think I have all the stuff to make these. Wednesday or Thursday probably.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 27 October 2013 at 11:42
got it - that's what i was thinking.... thanks!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 23 October 2013 at 19:11
I just looked at a can and it says it's 15oz., that's a normal vegetable can size. I have a plastic potato masher that I use to mash the beans. That's safer in a non-stick pan. And make sure you use everything that's in the can. The beans, the liquid and that thick sludge too.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 23 October 2013 at 09:17
Rod - it's definitely a goal of mine; i've always known they were easy to make but have just never given it a shot.
 
In your recipe above, what size is the can of pinto beans? I'm assuming the "normal" size that is roughly equivalent of a soup can (actually a bit bigger, but you know what I mean), but if it is one of the larger cans, let me know.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 22 October 2013 at 17:33
Tas, have you ever made your own refried beans? I used to buy cans of refried beans, but some un-remembered source clued me to home made and I never went back. Simple too. Fry about a 1/4 of a small onion in some fat (lard, bacon grease, vegetable oil, butter(I like lard or butter)) till just beginning to brown on the edges. Add half a clove or less of minced garlic (optional.) Immediately add the entire contents of a can of pinto beans. That's everything that's in the can with the onions and let everything boil for just a minute. Mash the beans while they are still in the pan (be careful) using the bottom of a bottle or a glass or something till they're good and mashed up and stir it around to mix everything well. Don't add spices of any kind. That's it! Easy as falling off a log. Only takes a few minutes and they really are good.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 22 October 2013 at 15:50
we usually do the quick fry when we make home-made tacos, also - another one that i learned from my mom. i'll do a separate thread/pictorial on my mom's home-made tacos  in the future, but basically you fry a tortilla, same as above except for a few seconds longer on each side to get a little more browning. layer between paper towels, of course. then simply lay a tortilla flat on a plate, spread out some crumbled and cooked ground beef, and then the rest of your favourite taco toppings from a selection that was laid out, which for some reason ALWAYS included a can pork and beans heated on the stovetop (don't judge me! lol).
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 22 October 2013 at 15:37
We normally have burritos, fajitas... at least once every few weeks. After trying these, I'll be doing the quick fry always. May not always bake, but the quick fry is a definite.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 22 October 2013 at 14:21
hey! i am honoured that you tried them and glad - very glad - that you enjoyed them!
 
i agree about the quick fry of the tortillas; also, i think that the (possibly) unusual use of enchilada sauce, rather than some more traditional sauce, really makes the dish. there's a great tang there that bakes in with the earthiness of the sauce and interacts well with every single other component of the dish ~ love 'em!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 22 October 2013 at 14:00
I did Ron! Last night for dinner. Damn! They was good!!!! I think the kicker is that quick fry of the tortillas. It makes a huge difference in flavour.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 22 October 2013 at 11:50
Thank you very much everyone - it's just a simple, worknight dish, but one that I enjoy ~
 
Ahron - you are welcome to visit any time!
 
Mark, I've heard of avacado oil, but don't recall seeing it. If I come across some, I will try it ~
 
Rod - please do give these a try - they don't have quite the cultural impact as some old family dishes do, but they are indeed very, very good. and as you said cheap and quick, as well, which have virtues of their own ~
 
Darko - give 'em a shot!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 20 October 2013 at 06:26
Yup! I could eat 1 or 3 of those. Nice job Ron.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 19 October 2013 at 08:38
I like burritos and these look good, cheap and quick. All are qualities I can get behind.
Hungry
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