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Frijoles (Beans)
A pot of beans can be found simmering on the back burner in most Mexican kitchens. They may be eaten with any meal of the day, including breakfast.
Ingredients
2 cups pinto beans
1 medium onion, peeled and finely-chopped
2 cloves garlic, peeled and crushed or minced
3 Tablespoons chili powder
Salt
Procedure
Place beans in a large pot and cover them with cold water. Allow them to soak overnight.
When ready to cook, drain, rinse, and cover the beans again in cold water.
Place the pot on the stove over medium to high heat and bring to a boil. Simmer 5 minutes.
Turn off heat, remove the pot, and carefully drain the beans by pouring them into a colander placed in the kitchen sink.
Rinse beans with cold water. Return beans to the pot and once again cover them with cold water.
Add the onion, garlic, and chili powder.
Cook over medium heat until most of the water has been absorbed and the onion is soft. Add salt to taste.
Serve as a side dish with tacos, or as a main dish with warmed corn tortillas.
Frijoles Refritos (Refried Beans)
Though refried beans can be bought in cans in the grocery store, homemade Frijoles Refritos (Refried Beans) are much more flavorful.
Ingredients
1 recipe Frijoles (above)
¼ cup vegetable oil
1 cup white onion, chopped
1 teaspoon salt
Procedure
In a large bowl, coarsely mash the Frijoles with a fork or wooden spoon.
In a large frying pan or skillet, heat the oil for about 30 seconds over medium to high heat.
Add onion and sauté for 5 minutes, until onion is golden but not browned.
Add the mashed beans and cook for about 5 minutes, stirring often. Salt to taste.
Scoop the beans onto a warmed corn tortilla, and add a bit of shredded cheese (such as Monterrey Jack or mild cheddar).
Serves 4 to 6.
Café de Olla (Spiced Coffee)
The olla is the earthenware mug in which this aromatic coffee is often served.
Ingredients
4 cups water
⅓ cup dark brown sugar, packed
1 cinnamon stick (about 3 inches long)
8 whole cloves
1 orange peel (about 3 inches long), white parts removed
½ cup dark roasted coffee, coarsely ground
Milk (optional)
Read more: http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Mexico.html#ixzz3Ljm003Al
