Peppercorn Press

Surprisingly, when we were recently in Mexico, we sometimes found it difficult to find Mexican food to sample.  It seems that the Mexican resorts try so hard to cater to visiting American tourists, that they fill their menus with traditionally American dishes  and completely neglect their Mexican roots.  It sounds silly to say it, but we had to search to find our Mexican meals.  One thing that we did find available almost everywhere — whether it was with a meal that was American, Mexican, Asian, or Italian — was refried beans.  In the states, when you want refried beans, you simply open a can and PRESTO! you have refried beans.  However, in Mexico, they take their frijoles seriously.  It is amazingly simple to make your own refried beans and the flavor is so much better, that it seems a waste not to make your own occasionally.  We hope you will try making your own very soon.

Frijoles Refritos (Refried Beans)

4 cups cooked pinto beans

4 tablespoons shortening – melted (for authentic flavor try using lard)

1 1/2  cup evaporated milk

Salt to taste

Cook the pinto beans according to the package directions.  Place beans in a large skillet.  Mash beans in the skillet and add 2 tablespoons hot melted shortening.  Mix well.  Stir in evaporated milk. Cook over low heat, stirring frequently for about 10 minutes.  Set aside to partially cool while you grate cheese and heat tortillas.  Immediately before serving, “refry” the beans by adding the remaining 2 tablespoons  of shortening heated until it is smoking hot.

These beans are delicious as a dip for chips when topped with  cheddar cheese and salsa, or wrapped in a tortilla.  Enjoy!

Find other great Mexican recipes in our newly released Mexican Recipe Collection.

Mexican Recipe Collection from Peppercorn Press