Frijoles Refritos con Chile Colorado
Add some chile colorado to your fried pinto beans for more flavor!
Ingredients
- 4 cups pinto beans cooked with their broth
- 4 dried chile ancho stems and seeds removed)
- 2 cloves garlic sliced
- 1 teaspoon cumin
- Pinch of oregano
- Salt to taste
- 1 cup chicken broth or more bean broth
- 2 tablespoons pork manteca lard or oil of your choice
Instructions
- Transfer the chile ancho to a saucepan of simmering water. Cook for 7 to 9 minutes, turning halfway through cooking time. Remove from the heat and let stand for 10 minutes.
- 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.
- 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.
Notes
These are the beans that mom would prepare for her bean and jalapeño tamales! You must make sure you cook them down until they are very thick and literally slide across the bottom of that skillet! If they are too loose, they will shoot out of the tamal as it steams! Lol! Been there!