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Mexican Cooking

Refried Black Beans

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Refried Black Beans

Welcome to the newly rebranded "Braised & Burnt" cooking blog! From now on every new blog post will also feature a related drawing from Lacie Laurendine. Who is a very talented artist as you can clearly tell.

Why don't more restaurants serve refried black beans? I don't know either. I decided to take the matter into my own hands and make them myself. Honestly not that different than refried pinto beans. Still pretty damned delicious though and it adds some contrast to the plate. 

Refried Black Beans

  • 2 cans Black Beans rinsed
  • 1 tablespoon Bacon Fat
  • 1/3 cup diced Onion 
  • 1/3 cup Chicken Stock
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon ground Cumin
  • 1/4 teaspoon ground Chipotle Pepper
  • 1/4 cup Green Onion diced
  • Crumbed Cotija Cheese
  1. Add the bacon fat to a medium saucepan and heat until hot. 
  2. Stir in onions and saute until translucent, about 4 minutes.
  3. Add the rinsed black beans, spices, and salt to the pan. Aggressively stir to mash up the beans. 
  4. Continue cooking for about 7 minutes. Add chicken stock to beans to get desired thickness. 
  5. Once the beans resemble a chunky paste serve in a bowl and top with cotija cheese and green onions. Enjoy!

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Red New Mexico Chile Sauce

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Red New Mexico Chile Sauce

You know they old saying, when life gives you a giant bag of dried Red New Mexico Chiles, make a delicious pureed sauce. Though this looks so spicy it'll burn off even Mark Twain's undead eyebrows, the taste is slightly smoky and mild. It's a great addition to a variety of dishes. 

WARNING: EXPLODING CHILES AHEAD!

Fresh oregano from my own personal garden!

Not knowing much about dried chiles and making sauces with them I went ahead and just worked from a solid recipe from Diaz Family Farms.  I followed their recipe step by step, except I used a stick blender that resulted in a courser sauce that if I had used a traditional blender. 

When making your chile sauce don't throw out the chile water! It's perfect for marinating or a great addition to a Bloody Mary mix, both are potential options for upcoming blog posts!

If you want a thicker sauce follow their recipe to make a chile sauce roux. Use as an ingredient in any Mexican dishes or just put a bit on a tortilla and enjoy!

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