SOUTH-OF-THE-BORDER ESSENTIALS: ENCHILADA STACKER
I put this together just to have some fun, and it came out quite tasty. It has four layers of flour tortillas, with some sauce, meat, cheese, and olives between each layer. I suppose that you could call it a taco pie, or even a Mexican Lasagna... Whatever you choose to call this recipe, it tastes awesome. So, you ready......
Provided by Andy Anderson !
Categories Beef
Time 45m
Number Of Ingredients 25
Steps:
- 1. PREP/PREPARE
- 2. If you are looking for a good enchilada sauce, this one is my favorite: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/amazing-mexican-enchilada-red-sauce.html?r=1
- 3. Obviously, you can choose any size tortillas that you want (you could even use a corn variety); however, the proportions of the recipe are geared to 6-inches (15cm).
- 4. For the best results, make sure your pork and sirloin are finely ground.
- 5. To keep this stacker from getting soggy, make the tortillas super crispy, and serve it as soon as it is ready. The longer you wait, the longer the tortillas have a chance to absorb the sauce and become soggy... I HATE it when that happens.
- 6. Gather your Ingredients (mise en place).
- 7. Place a rack in the middle position, and preheat the oven to 365f (185c).
- 8. Add half the butter, and oil to a sauté pan over medium heat.
- 9. When the foaming subsides, toast two of the flour tortillas, then add the remainder of the butter/oil, and toast the other two.
- 10. Chef's Note: make then as crispy as you can without burning them. You might want to have a few extra tortillas on hand, just in case you go too far.
- 11. Chef's Note: Remove them from the pan, and allow to air dry on the counter, while you are making the rest of the recipe.
- 12. In the same skillet, add the chopped onions, and sauté until soft and translucent, but not browned, about 3 - 5 minutes.
- 13. Add the garlic, and stir until fragrant, 60 seconds.
- 14. Add the ground pork, and sirloin, and cook until no longer pink, about 3 - 5 minutes.
- 15. Add the enchilada sauce, and stir to combine, 60 seconds.
- 16. Stir in the cumin, paprika, salt, and white pepper, 60 seconds.
- 17. Reduce the heat to a simmer, and cook until the sauce reduces and begins to thicken, about 15 minutes.
- 18. Chef's Note: Do not rush this process... The slow heat will remove some moisture, and that will prevent the tortillas from becoming soggy; in addition, the slow heat will help the flavors blend together.
- 19. Chef's Tip: While the sauce is simmering taste for proper seasoning and adjust. If you want the sauce hotter... GO FOR IT.
- 20. Take a baking dish, or pie plate, and brush on a bit of oil or butter.
- 21. Take one of the flour tortillas, apply a layer of refried beans, and then place (bean side up) in the dish.
- 22. Add a layer of the sauce/meat mixture, and sprinkle on some cheese, and a few olives.
- 23. Take another one of the tortillas, and add some beans, and place in the dish, bean-side down. Then, add some sauce/meat mixture, cheese, and olives.
- 24. For the third tortilla, repeat steps 22 and 23.
- 25. For the forth, and last tortilla, add some beans, and press lightly into the top, bean-side down.
- 26. Add a light layer of beans, and cheese.
- 27. Cover and bake in the preheated oven until the cheese is nice and bubbly, and beginning to brown in spots, about 20 - 25 minutes.
- 28. PLATE/PRESENT
- 29. Serve while still nice and hot, and top with some Mexican cheese, black olives, jalapenos... whatever suits your fancy. Do not forget to serve with some some extra (meatless) enchilada sauce on the side, and a few cold beers. Enjoy.
- 30. Keep the faith, and keep cooking.
FRIJOLES TRUE BORDER REFRIED BEANS
The original recipe was from an excellent cook in Michoacan who has long since left this earth. She gave her recipes to her daughter who gave me two, the chile rellenos and frijoles. The best refried beans I've ever eaten!
Provided by shrrley
Categories Beans
Time 4h10m
Yield 10-15 serving(s)
Number Of Ingredients 8
Steps:
- Pick through the beans and discard malforms and stones. Rinse the beans and cover with water. The water above the beans should be at least three inches. Bring to a hard boil and turn off heat. Let beans set for two hours and then drain.
- Put a tablespoon of shortening or lard in a large pot. Add the onions and cook until limp, add the garlic. Saute another two minutes and add the drained beans, the bay leaves, tablespoon of salt and enough water to cover plus two inches. Cover and simmer for two hours. Check to see that water covers the beans, you don't want to burn them or have too much water in them at the end of two hours. Test the beans for softness. If still a bit hard, cook until soft uncovered. The water level should be fairly low now, you want the beans moist but not runny when finished. Remove bay leaves!
- In another large pot add shortening or lard. I love really greasy beans but know it isn't good for me. So I use about a quarter cup and am quite happy. Melt the shortening and add a scoop of beans to fry (I use a spoon with slots in it to drain the liquid back in the pot). I add another spoon and another two spoonfuls, stirring. The fat only fries some of the beans. After five minutes add the rest of the pot of beans and stir well together.
- I use a handheld blender and whiz the beans to a consistency of all the beans being smushed but not of a uniform puree. I like texture to my frijoles. If too runny, simmer until thick again. If too thick, add water. Adjust the salt level before serving. Even better the second day!
- Some folks serve this in a bowl with a crumbly, salty cheese called cotijo seco on top, others with cheddar or fried chorizo sausage.
Nutrition Facts : Calories 127.5, Fat 6.7, SaturatedFat 1.9, Sodium 0.9, Carbohydrate 13.3, Fiber 4.3, Sugar 0.6, Protein 4.2
BORDER TOWN REFRIED BEANS OR BEAN DIP
This recipe makes a great dip or side dish. If making this for a dip, I highly recommend using the beer rather than chicken broth as it adds a nice, subtle flavor. Serves 4 as a side dish, many more as a dip.
Provided by swissms
Categories Beans
Time 10m
Yield 1 1/4 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a saucepan.
- Over medium heat, stir until the beans are heated through, about 5-10 minutes.
- For dip, transfer beans to a fondue pot to keep warm. Serve with Tostitos.
SOUTH-OF-THE-BORDER WRAPS
Dinner ready in just 15 minutes! Enjoy these beans, veggies and salsa-filled tortilla wraps - a cheesy meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Drain the kidney beans in a strainer, rinse with cool water and place in a bowl. Drain the corn in a strainer.
- Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Chop enough of the bell pepper to measure 1/4 cup. Wrap and refrigerate any remaining bell pepper.
- Mix the beans, corn, bell pepper, salsa and cilantro.
- Place the tortillas on a clean counter or on waxed paper. Spread about 1/2 cup of the bean mixture over each tortilla to within 1 inch of the edge. Sprinkle 2 tablespoons cheese over each tortilla.
- Fold opposite sides of each tortilla up toward the center about 1 inch over the filling--the sides will not meet in the center. Roll up tortilla, beginning at one of the open ends. Place wraps, seam sides down, in the microwavable dish.
- Microwave uncovered on High 1 minute. Rotate dish 1/4 turn. Microwave 1 minute to 1 minute 30 seconds longer.
Nutrition Facts : Calories 335, Carbohydrate 53 g, Cholesterol 15 mg, Fiber 6 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 800 mg
SOUTH OF THE BORDER DIP
Sometimes I double the recipe and serve it as a meal with chopped tomato, sliced avocados and sliced black olives.-Sandy Robideau, Eureka, Montana
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3-1/2 cups.
Number Of Ingredients 16
Steps:
- Cook beef over medium heat until no longer pink; drain. Stir in beans, tomato sauce, taco seasoning, onion, green pepper, mustard and chili powder. Bring to a boil, stirring constantly. , Spread mixture into an ungreased pie plate. Combine topping ingredients; spread over beef mixture. Sprinkle with lettuce and cheese. Serve with chips.
Nutrition Facts : Calories 70 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 238mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
SOUTH-OF-THE-BORDER ESSENTIALS: TACOS, SANS SHELLS
These are tacos served without the shells. They are similar to a taco pie or casserole, but as an individual serving. They are really good with a wonderful margarita :-) So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Beef
Time 10m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. You could use mostly canned beans, boxed rice, and jarred taco sauce, but let me give you some recipes that will take this over the top: https://www.justapinch.com/recipes/side/vegetable/south-of-the-border-essentials-refried-beans.html?r=1 https://www.justapinch.com/recipes/side/rice-side/south-of-the-border-essentials-spanish-rice-ii.html?r=12 https://www.justapinch.com/recipes/main-course/main-course-beef/slow-cooker-taco-meat-with-homemade-taco.html?r=7 https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/south-of-the-border-essentials-amazing-taco-sauce.html?r=1
- 3. Gather your ingredients (mise en place).
- 4. Add the refried beans to a plate and make into a nice round quarter-inch patty.
- 5. Add the rice and taco meat on top and make pretty.
- 6. Top with sour cream.
- 7. And you just must have some cheese.
- 8. PLATE/PRESENT
- 9. Serve with a fork, a margarita, and lots of love. Enjoy.
- 10. Keep the faith, and keep cooking.
MEXICAN ESSENTIALS: SOME ASSEMBLY REQUIRED
I made these about a week ago, and posted a photo. Several of you asked that I post it as a recipe, so you could keep it in your files. When I served it, I made a taco bar with chicken, pork, beef, refried beans, some cheese, and served on toasted flour tortillas. They were a big hit. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Tacos & Burritos
Number Of Ingredients 13
Steps:
- PREP/PREPARE
- Here is a great recipe for refried beans: https://www.justapinch.com/recipes/side/vegetable/south-of-the-border-essentials-refried-beans.html?r=10
- These work well with beef, pork, or chicken... Here is an awesome recipe for steak taco meat: https://www.justapinch.com/recipes/main-course/beef/mexican-essentials-awesome-steak-taco-meat.html?r=11
- There are a lot of cheeses that you could use for this... even a combination of different varieties. I felt that the queso fresco, really pulled the other ingredients together, and helped to make this recipe a success.
- Gather your ingredients (mise en place).
- Place a rack in the middle position, and preheat the oven to 350f (175c).
- Brush both sides of the tortillas with the avocado oil.
- Toast in the oven until browning is spots, and beginning to crisp, about 3 - 5 minutes.
- Chef's Note: Turn the tortillas over after 2 minutes.
- Remove from the oven, and spread some refried beans over the top.
- Add a generous amount of chicken, pork, or beef.
- Cover with the cheese... Be generous.
- Pop back into the oven, for about 5 minutes, or until the cheese is melty, and beginning to brown in spots.
- PLATE/PRESENT
- Serve them while nice and warm. Enjoy.
- Keep the faith, and keep cooking.
QUICK SOUTH OF THE BORDER CASSEROLE
My mom used to make this for our large family back in the 1970s, and we loved it! It is easy, fun to make and yummy to eat! You can make it mild by adding mild green chiles or spice it up a bit by substituting pickled jalapenos. This recipe is close to my heart, bringing back memories of me and my 3 sisters at the dinner...
Provided by Paula Todora
Categories Casseroles
Time 45m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees. Spray a 2 1/2 quart or 9x13" casserole dish with nonstick spray; Set aside.
- 2. Heat large skillet on medium high and add oil; Add ground beef, salt, garlic powder and dried onion. Stir and cook until beef is cooked, about 5 minutes.
- 3. Don't drain meat; Add the enchilada sauce, beans and chiles (or jalapeno peppers for a hotter dish); Stir and cook 2 minutes on medium low, then remove from heat and set aside.
- 4. In a medium bowl, mix cottage cheese and 1 cup of cheddar cheese.
- 5. Layer 1/3 of the meat mixture to the bottom of the casserole; Top with half of the cheese mixture and half of the crushed chips.
- 6. Repeat this one more time, ending with the last third of the meat mixture. Top with the remaining 1 cup cheddar cheese.
- 7. Bake uncovered 30 minutes. Serves 8
SOUTH-OF-THE-BORDER ESSENTIALS: MEXICAN PIZZA
I wanted to make a Mexican flour tortilla pizza, but I didn't want it to be like every other Mexican flour tortilla pizza... this is what I came up with. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Pork
Time 30m
Number Of Ingredients 13
Steps:
- 1. PREP/PREPARE
- 2. Chef's Note: This is one of those recipes that everyone likes... When I did a search on Just-a-Pinch, I found dozens of recipes for Mexican pizza; even Taco Bell has a Mexican pizza. So, I played about with the recipe, and I decided that one of the things that makes this recipe great is a flaky tortilla double crust. I tried my own homemade tortillas and they were fine; however, not everyone is going to take the time to make fresh tortillas. So, the goal was to make a flaky crust from store-bought tortillas, and that's exactly what I did.
- 3. Gather your Ingredients (mise en place).
- 4. Place 1 tablespoon of the oil into a sauté pan over medium heat.
- 5. When the oil begins to shimmer, place 1 of the flour tortillas into the pan.
- 6. Sauté until browned on both sides, about 1 minute per side.
- 7. Add the second tablespoon of oil and repeat for the second tortilla.
- 8. Reserve the tortillas.
- 9. Place the bacon in the sauté pan, over medium heat and cook until browned, about 4 - 6 minutes.
- 10. Chef's Tip: I like to make the bacon a bit crunchy to give the filling multiple textures.
- 11. Remove the bacon from the pan and drain on paper towels.
- 12. Add the chorizo to the pan, and sauté until cooked through, and beginning to brown, about 3 - 5 minutes.
- 13. Remove from the pan, and drain on paper towels.
- 14. Chef's Note: While the sausage is cooking, use a wooden spoon to break it into small bits.
- 15. Place a rack in the middle position, and preheat the oven to 375f (190c).
- 16. Lay one of the toasted tortillas onto a clean surface.
- 17. Spread the refried bean over the tortilla in a nice even layer.
- 18. Spread the salsa over the top of the refried beans.
- 19. Add the chorizo and bacon.
- 20. Place the second fried tortilla on top and lightly press down.
- 21. Spread the red sauce thinly over the top of the second tortilla.
- 22. Sprinkle the cheese evenly over the top.
- 23. Bake in the preheated oven, until the cheese melts, about 5 - 7 minutes.
- 24. PLATE/PRESENT
- 25. Remove from the oven, garnish with some lettuce and black olives, cut into quarters, and serve while still nice and hot. Enjoy.
- 26. Keep the faith, and keep cooking.
SOUTH-OF-THE-BORDER ESSENTIALS: REFRIED BEANS
This is my go-to recipe for good refried beans. Over the years I have poked and prodded it, until I came up with this current version. It is always a favorite, and totally beats any "canned" variety. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Vegetables
Number Of Ingredients 10
Steps:
- PREP/PREPARE
- Here is the recipe that I use for the pinto beans, feel free to use your own version. https://www.justapinch.com/recipes/side/vegetable/cooking-under-pressure-flavorful-pinto-beans.html
- When you make the beans, reserve some of the cooking liquid. You might need it to thin out the beans.
- Gather your ingredients (mise en place).
- Grate the onions, and the pat some of the excess liquid with a paper towel.
- Add the butter to a skillet over medium heat.
- When the foaming subsides, add the grated onion.
- Cook until the onions soften, and begin to brown, about 3 - 4 minutes, then add the garlic, and cook until fragrant, about 60 additional seconds.
- Add the beans, then cook and stir, until the mixture come up to a simmer, about 5 minutes.
- Add the chili powder, and cumin, and stir for an additional 1 - 2 minutes.
- Crush the beans with the back of a large spoon, or put them into a food processor, fitted with an S-blade, and give them a few pulses.
- Place the beans back into the skillet, and add the lime juice, and some salt and pepper to taste.
- Continue to cook, and taste for proper seasoning, about 5 - 7 minutes.
- Chef's Tip: If the refried beans are a bit too thick, use some of the liquid from cooking the pinto beans to thin it out.
- PLATE/PRESENT
- Serve anywhere you would use refried beans. Enjoy.
- Keep the faith, and keep cooking.
More about "south of the border essentials refried beans recipes"
SLOW COOKER REFRIED BEANS - THE COUNTRY COOK
From thecountrycook.net
BORDER TOWN TORTILLERIA’S FRIJOLES REFRITOS (REFRIED BEANS) — RECIPE
From foodcurated.com
EASY RESTAURANT STYLE REFRIED BEANS - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
COPY CAT ON THE BORDER SPICY BLACK BEAN RECIPE - CHEF DADDY
From chefdaddyanddaughter.com
DELICIOUS REFRIED BEANS, EL SALVADORAN STYLE - IT'S JUST A PROJECT
From itsjustaproject.com
SOUTH-OF-THE-BORDER NIGHT! 9 MEXICAN RECIPES YOUR FAMILY WILL LOVE
From onceuponachef.com
REFRIED BEANS JUST LIKE A MEXICAN RESTAURANT - COPYKAT RECIPES
From copykat.com
THE BEST HOMEMADE REFRIED BEANS - BOWL OF DELICIOUS
From bowlofdelicious.com
EASY 1-POT REFRIED BEANS - MINIMALIST BAKER RECIPES
From minimalistbaker.com
PERFECT FRIJOLES REFRITOS (MEXICAN REFRIED BEANS) RECIPE - SERIOUS EATS
From seriouseats.com
SOUTH OF THE BORDER BAKED BEANS - KARO
From karosyrup.com
AUTHENTIC MEXICAN "REFRIED" BEANS (OIL-FREE) - FAITHFUL PLATEFUL
From faithfulplateful.com
15 BEST RECIPES WITH REFRIED BEANS - INSANELY GOOD
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love