EVERY DAY MEXICAN FOOD RECIPES
1 pound dried pinto beans, soaked overnight
2 tablespoons canola oil
1 ½ cups diced onions
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
6 cups water
3 dried ancho chiles (see Tip), stemmed and seeded
1 (28 ounce) can whole tomatoes
1 teaspoon salt
¼ teaspoon ground pepper
1 ripe avocado, sliced
Crumbled queso fresco, lime wedges & tortilla chips for garnish
Drain and rinse beans then boil until the beans are tender. Drain the beans and keep the water
Heat oil in a large pot over medium-high heat. Add onions and cook 3 to 5 minutes. Add garlic, cumin and chili powder Reduce heat to maintain a simmer
Meanwhile, soak chiles in boiling water until the skins have softened, about 15 minutes. Drain and chop.
Add the chiles, tomatoes and their juice, salt and pepper then add the boiled beans with its water. Puree the soup in a regular blender until very smooth. Serve topped with avocado and garnished with queso fresco, limes and tortilla chips, if desired.
Salsa Verde Chilaquiles
1 cup vegetable oil
12 corn tortillas, quartered
1 (16-ounce) jar HERDEZ Salsa Verde
2 tablespoons chopped red onion
2 tablespoons Cotija or queso fresco
Mexican Sour Cream
Salt to taste
In a large skillet, over medium-high heat, heat oil.
Working in batches, add tortillas, frying until golden brown.
Remove to paper towel lined plate.
Sprinkle with salt.
Remove all but 2 tablespoons of oil from pan. Add salsa and bring to a simmer.
Add fried tortillas and cook 2 to 3 minutes, stirring gently, until well-coated and heated through.
Top with red onion, cheese, and crema.
Guajillo Pork Ribs
4 lbs pork side ribs
1 large yellow onion, rougly sliced
4 dried guajillo chiles, stems and seeds removed
4 garlic cloves
2 tablespoons extra virgin olive oil
1 tablespoon lime juice
1/2 cup vegetable broth or water
salt and pepper to taste
Place dried guajillo chiles in a bowl and cover with hot water. Let sit for around 20-30 minutes until soft.
Add your softened ancho chiles, garlic cloves, olive oil, lime and salt and pepper in your food processor and puree.
Pre-heat the oven to 400 Farenheit degrees
Place onions in the bottom of a roast pan and add your water or broth.
Stack the side ribs on top of onions then pour the guajillo sauce on top.
Top with a bit more salt.
Cover and let cook for about 60 minutes or until ribs are fully cooked.
Serve with rice or pasta