Thursday, August 25, 2011
The Best Nacho Refried Beans you will ever Eat!
Mexican food has been a staple since I was in the womb. Pancho Villa's in Mamaroneck was some of the only food that my Mom could handle when she was pregnant with me. They used to have these nacho chips they fried in-house, topped with refried beans, monterey jack and a jalapeno slices. Simple and so satisfying. Big Poppa has been making some iteration of those nachos my whole life. We made them just recently, at Kayla's (my sister) behest after much begging. She was off to college and wanted one more taste, plus she wanted to know how to make them while she was up at school. Thus the post.
I have to fuss with things. Its my nature as a cook. Sometimes things just do not taste right. Like a big can of old el paso refried beans. There is no way they taste great if you just heat them up. Fuss paid off because everyone went crazy for the beans. "Paulie, you have to post this!" Here you go Kay.
1 31oz. Can of old el paso refried beans
1/2 onion, diced
3 cloves of garlic, diced
Olive Oil or Corn Oil
2 small tomatillos, diced (optional)
1 large tomato or 2 small ones, diced
1/2 bunch cilantro, chopped
1 Tbsp of Cumin
1 tsp Adobo, more for seasoning probably
Chicken Broth or Water to keep it vegetarian
1. After you have diced and chopped everything, place enough oil to have a thin coat at the bottom of the pot (I used a pot you would noramlly cook pasta in). Heat on a medium flame and add the onion, tomatillos and garlic. Cook and stir for 5 minutes or until the onions become translucent. If you are pressed for time and hate chopping/slicing or just prefer speed, drop the onion, garlic, tomato and tomatillo into a blender and chop everything that way--college style. Then saute in the oil.
2. Pop open that can of beans and ease "the shape" into your pot. Add 1/2 cup of water or chx broth and mash up the beans until they look more like refried beans then something that just came out of a can.
3. Add cumin and adobo. Cook for another 5 minutes. The beans will start to bubble. Stir and add some more water/chx broth.
4. Add chopped cilantro and tomato. Stir, if the beans are bubbling too much, lower the heat. In total I probably use 1 cup of broth , but thats a guess-timate since I always do it by eye until I reach a desired consistency. Thats it.
5. Add to tortilla chips, top with cheese and a sliced jalapeno and broil for nachos. Add some sour cream to make a bean dip. Spread it on a veggie wrap or with fajitas. Let me know how they turn out.