Tag Archives: Frijoles

Dia De Los Muertos~ Recipes Inspired by Day of the Dead

Dia de los Muertos/Day of the Dead  is a traditional holiday observed in Mexico as well as other cultures. For me, preperations for this go on through the whole month of October, building up to the days of celebration and remembrance. Special items, such as pictures, flowers, insense, candles, trinkets and foods are placed on simple and sometimes very large alters. The days of celebration and remembrance are October 31, November 1 and November 2. It is believed that the spirits of our loved ones who have passed come back at midnite on November 1 to enjoy their favorite items placed on the alter in their memory. Traditional foods, such as tamales, molé, frijoles, arroz, tortillas, candy made from pumpkin, chocolate and pan de muerto are some of the foods I like to prepare to honor my loved ones. For this blog post, I would love to share some of my favorite recipes, some old and some new like the cookie recipe for Calaveras. Don’t forget to click onto the last picture. It is a small article I was asked to write up for Que Rica Vida last year describing some of the traditions and foods of Dia De Los Muertos. I can never get through those last two sentenced without crying…..happy tears, only happy tears. Love you Mom and Dad.

My alter at night...
My alter at night…
Using a basic recipe for Polvorones I prepared these  fun Calavera cookies
Using a basic recipe for Polvorones I prepared these fun Calavera cookies

Ingredients

1 cup unsalted butter, room temp.
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon anise seeds, ground fresh
1/3 teaspoon salt
1/2 teaspoon vanilla
2 1/4 cups flour
*food coloring, optional, green, red and blue to make purple
*colored sugar crystals
*cookie stamps/cut-outs

Yields 16 cookies
Baked at 350 degrees F for 10 to 12 minutes

Dia De Los Muertos Cookie Cut-Outs
Dia De Los Muertos Cookie Cut-Outs
For me, the coloring of the cookie dough was the hardest thing to do with my bad wrist/arm. Ouch! But it was worth it.
For me, the coloring of the cookie dough was the hardest thing to do with my bad wrist/arm. Ouch! But it was worth it.

1. Cream the butter with mixer. Add in the sugar,baking soda, baking powder, cinnamon, anise, salt and vanilla. Gradually add in the flour until dough forms, using your hands or a wooden spoon.

2. Separate dough into two equal balls if making more than one color of cookie. Add food coloring of choice until desired color. Cover and chill for 1 hour.

3. Preheat oven to 350 dregrees. Line two baking pans with parchment paper, set aside.

4. Roll dough onto a lightly floured surface. Gently press cookie press into dough, remove, flip over and cut out cookie shape. Transfer to baking sheet. repeat until done. You will need to lightly flour the cookie press/cut out in between so the dough does not stick. If it sticks, just be patient and start over…..

5. Decorate cookies with colored sugar crystals. Bake for 10 to 12 minutes. Cool completely before storing in an airtight container. This cookie press made 16 cookies.

Colored Cookie Dough For Cut-Outs
Colored Cookie Dough For Cut-Outs
Unbaked cookies ready for the oven.
Unbaked cookies ready for the oven.
Dia De Los Muertos Calavera Cookies
Dia De Los Muertos Calavera Cookies
A basic Polvorones cookie recipe worked great for this cookie.
A basic Polvorones cookie recipe worked great for this cookie.

 

Mexican Chicken Molé (Mo-Leh). Click onto picture to see full recipe @the Hispanic Kitchen.

A labor of love, low and slow traditional Mexican cooking, but so worth it!
A labor of love, low and slow traditional Mexican cooking, but so worth it!

 

Mexican Style Tamales prepared with masa harina. Click onto picture to see full recipe @the Hispanic Kitchen.

My Familiy's Mexican Style Tamales
My Familiy’s Mexican Style Tamales

 

Pan de Muerto/Day of the Dead Bread. Click onto picture to see full recipe @ Que Rica Vida.

Pan de Muerto
Pan de Muerto

 

Frijoles~ Beans~ Legume- In My Kitchen. Click onto picture to see full recipe on blog.

Frijoles Borrachos, a family favorite!
Frijoles Borrachos, a family favorite!

 

My Mom’s Mexican Red Rice. Click onto picture to see full recipe @the Hispanic Kitchen.

Mom's Mexican Red Rice
Mom’s Mexican Red Rice

 

Traditional Foods Prepared For The Day Of The Dead/Que Rica Vida. Click onto picture to read full article.

Traditional Foods Prepared For Day Of The Dead

 

 

 

Frijoles~ Beans~Legume – In My Kitchen

One of my jobs as a kid, was to help my Mom in the kitchen. The jobs were pretty easy, chopping mostly. My favorite job was when I was asked to help clean the dried pinto beans. Many times purchased in bulk, 5 pounds at a time, they contains broken beans and small stones. I remember sitting across the kitchen table from my Mom and we would spread the beans out onto the table in between us. In no time those beans we free and clear of all stones and broken beans. I could still hear the sound of the beans as we pushed them into that large, empty stainless steel pot. This one pot of beans would take us through many meals. On this blog post, I share with you a few of my favorite recipes prepared with homemade  beans.    

 

Frijoles de Olla

 

Frijoles de Olla
Frijoles de Olla



3 cups of dry pinto beans
1 medium white onion, quartered
1 whole bulb garlic
2 bay leaves
1 serrano or jalapeño
2 chile de arbol
salt to taste

1. Soak the beans overnight.
2. Drain and rinse the next day.
3. Cover with water, 3 inches above beans.
4. Add aromatics
5. Bring to a simmer.Partially covered, keep at a simmer for 2 to 2 1/2 hours or until beans become tender. You will have to add hot water twice so the water level stays up. Add salt to taste once beans are tender. Remove aromatics. Yields about 8 cups.

Tips~ Remove aromatics and cool completely before storing in an airtight container. They will keep in the refrigerator for a week or divide into 2 cup portions with enough broth to cover and freeze in airtight containers or quart size freezer bags.

My favorite way to enjoy Frijoles de Olla is in their own broth with diced onion, chile, cilantro and lemon
My favorite way to enjoy Frijoles de Olla is in their own broth with diced onion, chile, cilantro and lemon

 

Frijoles con Chorizo

Frijoles con Chorizo
Frijoles con Chorizo

 

1 tablespoon of pork manteca or oil of your choice
1 cup uncooked mexican chorizo (I used homemade chorizo which has less fat, so I added some for cooking). Search under chorizo in categories for homemade chorizo recipes
1/3 cup white onion, diced
1 serrano, minced
3 cups whole pinto beans in their broth (about 1 cup)
Pinch of cumin, optional

*Crumbled Queso Fresco for garnish

1. In a large skillet, heat manteca to medium heat. Add the chorizo and cook for 6 to 8 minutes.

2, Add the onions and chile and cook for another 4 minutes. Add the beans and broth. Bring to a boil, reduce to a simmer.

3. After they simmer for about 5 minutes, mash with a potato masher until desired consistency. If the beans become too dry, add a little more broth or water. Bring on the homemade flour tortillas and avocado! Yields 6 servings.

Tips~ For a smoother bean, you could blend the beans in their brother on high before adding them to the cooked chorizo/onion mixture.

Frijoles con Chorizo

My favorite meal as a kid and still my favorite meal as an adult.
My favorite meal as a kid and still my favorite meal as an adult.

 

Frijoles Borrachos, Charros, A la Charra (aka Drunken Beans) …..Just serve me a bowl already! LOL!

Frijoles Borrachos, Charros, A la Charra
Frijoles Borrachos, Charros, A la Charra

4 cups cooked pinto beans 
1 cup broth from beans
7 strips of bacon, cut into 1-inch pieces
1 serrano chile, sliced into thick rings or minced
1 small white onion, diced
Handful of chopped cilantro
12 oz of a light beer
salt and pepper
Oil, manteca, canola or olive oil

Directions:


1. In a large pot, heat 1 tablespoon of oil of your choice. Add the bacon and cook until browned. Add the onions, chile serrano and cilantro, stir well to combine.

2. Add the beans, liquid from the beans and the beer. Bring to a boil, reduce heat to a simmer. Season with salt and  pepper to taste, stir, cover and cook for a good 20 to 25 minutes. Taste for salt.

Tips~ If you wanted to prepare these without beer, I like to replace the beer with low sodium chicken or beef broth. Garnish with lime wedges, cilantro, crema (Mexican cream) and warm tortillas or tostadas. These beans were always made with carne asada…

Beer, going in!!
Beer, going in!!

 

Kicked Up Smoked Ham and Beans

 

Kicked Up Smoked Ham and Beans
Kicked Up Smoked Ham and Beans


2 cups dried pinto beans(soaked overnight), washed and drained
1 cup diced onion
2 serranos, minced
3 chile de arbol
4 cloves garlic, smashed
Smoked ham bone
2 cups diced smoked ham
3 roma tomatoes, diced
1/3 cup cilantro, chopped
2 tablespoons apple cider vinegar
Juice of 1 lemon
salt and pepper to taste

Directions

1. Add the first 6 ingredients to a large dutch oven pot and cover with water 3 to 4 inches above the beans. Bring to a boil, reduce heat, cover and continue cooking for 2 hours or until beans become tender.

2. Once beans are tender, add all the remaining ingredients. Season to taste with salt and pepper and cook for another 25 minutes. Yields up to 8 servings.

 

 Frijoles Refritos con Chile Colorado

Frijoles Refritos con Chile Colorado
Frijoles Refritos con Chile Colorado


3 cups pinto beans (cooked) with their broth
5 to 6 chile ancho, stems and seeds removed
2 cloves garlic, sliced
1 teaspoon  cumin
1 teaspoon oregano
Salt to taste
1 cup chicken broth or more bean broth
2 tablespoons pork manteca (lard) or oil of your choice 


1. Transfer the chile ancho to a glass bowl. Cover with water and cook in the microwave for 7 to 9 minutes, turning halfway through cooking time. Remove from microwave and let cool slightly.

2. While the chiles are cooling, in a large nonstick skillet, heat 2 tablespoon of manteca (lard) or oil to medium heat. Add the beans and bring to a simmer. Drain the chile anchos and transfer to the blender. Add the cumin, oregano, garlic, salt to taste, and ½ cup water or chicken broth. Blend on high until smooth, set aside.

3. Add the chile ancho sauce to the beans, stir well to combine. When it comes to a boil, add the other ½ cup or more of chicken  or bean broth and reduce heat to a low simmer, stirring often. Taste for salt and while the beans are simmering, mash with a potato masher until desired texture. Cook until liquid is reduced by half.

Frijoles con Chile Colorado