I have made refried beans before, see Spicy Mexican Refried Beans, but this recipe contributed by Kay Chun of New York Times Cooking, uses canned pinto beans (could use black beans). It’s one of the best, if not the best, refried bean recipe I can recall. Fresh ingredients such as onions, green peppers (could add … Continue reading
Barbacoa (Mexican word for barbeque) is a classic dish from Mexico made by long, slow cooking of usually beef with strong smoky seasonings. Traditionally, barbacoa is steam cooked in an underground oven until very tender and succulent. But for the American home cook a slow cooker is the best method of cooking and the choice … Continue reading
A chimichanga is a Mexican-American deep-fried burrito popular in Tex-Mex and Southwestern U.S. cuisine. However, with this recipe you bake the chimichangas making this a healthier dish. These burritos are basically tortillas wrapped around various fillings such as this flavorful chicken mixture. Serve with Spicy Mexican Refried Beans and Mexican Rice… I started to … Continue reading
All good Mexican meals need a side of refried beans, not just from the can but “kicked up”. This recipe originally came from Chef Rick Bayless (whose specialty is Mexican), and then adapted from fellow cook Josette @ thebrookcook. I further adapted Josette’s recipe and you can go here https://thebrookcook.wordpress.com/?s=refried+beans for her original recipe. … Continue reading