Burritos Con Frijoles Refritos Recipes

FRIJOLES REFRITOS (REFRIED BEANS)

Steps:

• Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more.
• Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.

BURRITOS

Steps:

• In a hot pan with two tablespoons of oil, brown the ground beef with two chopped onions.
• When the meat is almost cooked, add the garlic, cumin, oregano, salt and pepper.
• Stir for a few minutes over low/medium and set aside.
• Cook the beans in water for 45 minutes and keep the cooking water.
• In a hot pan with four tablespoons of oil, fry the remaining chopped onion over medium heat until it becomes translucent but not brown.
• Then add the cooked beans, drained and 8 tablespoons of cooking water from the beans and salt.
• Mash beans while cooking to get a rather coarse puree. Continue to stir.
• Add a little cooking water if necessary so the mashed beans are fairly thick but not too compact.
• Keep on low heat for about 5 minutes, stirring constantly.
• Warm tortillas by steaming or baking them wrapped in aluminum foil to prevent them from drying.
• Top tortillas with ground meat,
• frijoles refritos
• and any of the optional toppings.
• To fold burritos, start by closing the top and bottom edges for about 2 inches (5cm), so food is enclosed properly when folding is completed.
• Finish by wrapping the burrito on itself.

AUTHENTIC MEXICAN REFRIED BEANS RECIPE (FRIJOLES REFRITOS)

Steps:

• Heat the oil in a large frying pan, once it's hot add the onion and cook until browned and crispy (this gives it a great taste, or you can just sauté until tender.) Next add the dried or fresh chiles and cook just until they brown or begin to blister -- this happens quickly so be ready to proceed.
• Next add the boiled beans -- be careful because it will splash, allow to fry for about 3 minutes. Next add about ¼ cup of the broth and then begin mashing the beans until you achieve the desired texture. The broth will help with the mashing and you'll need to add a little bit of the broth to help you achieve the texture you desire.
• Continue to "fry" for about 5-8 minutes or until they have the consistency you want. Remember to adjust the consistency to your needs by cooking longer to thicken or adding more broth/water to thin out. Taste and add salt as desired.

REFRIED BEANS: FRIJOLES REFRITOS

Steps:

• In a large stockpot, bring the beans to a boil in 8 cups water. Let boil for 15 minutes and skim off any scum that rises to the surface. Drain beans in a colander and rinse. Wash out the pot and return the beans to the pot with 8 cups fresh water. Bring to a simmer, cover and let cook until tender, about 2 hours over low heat.
• In a large saute pan, heat oil over medium-high heat until it begins to shimmer. Add onion and garlic and saute until the onion turns translucent. Add chili powder, salt, and pepper, and cook for a few minutes to allow flavors to integrate. Drain beans and add to pan, mashing the ingredients together. Heat through and serve with minced cilantro or minced parsley sprinkled on top.

BURRITOS CON FRIJOLES REFRITOS

Steps:

• Warm the tortillas in a 300 degree oven.
• In a skillet, heat 1 tablespoon lard.
• Add the onion and fry until transparent but not brown.
• Add tomato and 1 cup beans.
• Mash well as they heat.
• Add a second cup of beans, another tablespoon of lard and continue in this manner until all the beans are mashed, moist, creamy and hot.
• Season with garlic salt to taste.
• Divide the beans between the tortillas.
• Roll and place them in a shallow baking dish.
• Top with Grated cheese and heat in a moderate oven until the cheese has melted.
• Serve with burrito sauce.