Refried Beans

I've always loved refried beans - they're filling and they're tasty - what can be bad about that, right?

As it turns out, refried beans are called refried because they are first cooked, then mashed and fried in lard/fat to give them their characteristically smooth, creamy texture.

Tell me the thought of that doesn't just totally skeeze you out. Beans frying in lard - not my idea of tasty fudz.

I decided that if I was ever going to eat refried beans again I had to develop my own method of making them. Turns out it's so easy that I'm pretty sure a trained monkey could actually do it.

Seriously, no exaggeration needed.

So, next time you've got a hankering for some tasty refried beans to add to your bean burrito, nachos, taco salad, etc. try this instead of loading up at your favorite Mexican joint.

Your arteries will thank you.

Refried Beans

Makes 4 Servings (1/2 cup/100 g)

1 (14 oz) can pinto beans, drained and rinsed
1/2 small yellow onion, chopped
2 garlic cloves, chopped
1 teaspoon olive oil
1/2 tablespoon chili powder
1/2 teaspoon cumin
kosher salt

Process the onion and garlic in a food chopper/processor until nearly pureed. If you don't have a food processor/chopper, throw on some sunglasses and chop until they're a super fine mince. Heat the olive oil over medium heat in a 2 qt. saucepan until it begins to shimmer. Add the onion and garlic mixture and cook until softened, about two minutes. Add the chili powder and cumin, mixing until evenly distributed. Add the drained, rinsed pinto beans and add enough water to cover the beans. Bring to a boil, reduce heat, and simmer uncovered until water has decreased by half. Mash beans with a potato masher until they resemble your desired level "refried-ness." If still too thin for your liking, let sit over med-low heat, stirring occasionally, until they are as thick as you like. Serve immediately, or store in refrigerator with plastic wrap pressed directly on surface of beans so as not to form a skin.

Nutritional Estimate

This is a nutritional estimate, I do not claim it to be exact - although it is pretty close.

1 serving - 1/2 cup/100 g

Calories: 81
Carbohydrates:15.5g
Fat: 1.5
Protein: 5g

Carnitas

Pork is an amazing, wondrous meat.

I've often considered going vegetarian - for health and environmental reasons - but it's always pork that keeps me an omnivore.

I like it smoked, baked, braised, cured - you name it, I'll eat it. I could abstain from all other meats for the rest of my life, just leave me my delicious oinky friend and I'll be just fine.

That being said, I bought a whole pork loin a while back and have since been finding different ways to use it. Following in the steps of my lovely, frugal mother, whenever I see a sale on a protein I stock up. I'd portioned the loin into different sizes for different purposes and finally found myself with one last piece left - a 1.5 lb. roast.

I figured I'd just treat it like any other roast, but as I was perusing the interwebz looking for what to do with it I decided that I'd much rather have carnitas. I already had everything else in the house that I'd need to make a delicious latin-style meal, but was unsure how well the substitution of loin for shoulder would go.

Traditionally carnitas is made using a boneless pork shoulder, also known as a Boston Butt (god only knows how it became both a butt and a shoulder). It's browned in a dutch oven and then slow-braised at a low temp for several hours. When it's fork tender it's pulled apart so it can soak up the residual juices - and then depending on tastes you can throw it back in the oven without a lid for a while to crisp up, or keep it tender and soft.

Although pork loin has a minimal amount of fat, there's relatively little marbling - nothing in comparison to what a shoulder roast has got going on. Nevertheless, I figured it was worth a shot. If it goes horribly wrong we can always order pizza, right?

I am very happy to say that it turned out amazingly well. Surprisingly well. Shockingly well.

I could eat a whole damn pot of it given the time, opportunity, and exemption of weight gain from eating that much pork at once.

I am aware that this is not a traditional recipe. However it is delicious, it's lower in fat than the traditional style, and it's damn easy to make.

You should eat this.



Carnitas

Serves 4

1 1/2 lb. boneless pork loin
2 tablespoons vegetable oil
1/2 tablespoon chili powder
1 teaspoon cumin
1 (14 oz) can beef broth
2 garlic cloves, smashed and then minced
2 bay leaves
kosher salt

Preheat oven to 325 F.

In a large ovenproof skillet or dutch oven with lid, heat the two tablespoons oil over medium to medium-high heat. Season all sides of the pork loin generously with the kosher salt. Sprinkle the chili powder and cumin over all sides of the loin as well. Place the loin in the hot oil, and allow to cook, undisturbed, until it is browned. Repeat until all sides of the loin are browned, about 2-3 minutes each side. Pour in the beef broth, add garlic and the bay leaves. Cover with the lid and put in 325 F oven for two hours. After two hours check the loin, most of the liquid should be gone and it should be fork tender. If it is not, continue braising, checking every 30 minutes until it is. Using two forks, pull the meat apart and toss in the residual juices. If crispy carnitas is desired, return to the oven, uncovered, for 15-20 minutes or until the top is crispy. If not, serve as is with warmed tortillas and whatever condiments are preferred.

Mexican Lasagna

Have you ever planned on making a meal and found out halfway through preparation that you're missing an integral ingredient? You know, no baking powder for baking powder biscuits or no buttermilk for buttermilk pancakes? How about no tortillas for enchiladas?

Well, I'd planned on making some nice yummy enchiladas for dinner this evening, and right before the final preparation - you know, rolling everything up in the tortilla - I realized that some fiendish little kitchen gremlin had devoured all but three of the tortillas in the refrigerator. Such naughty little gremlins we have...

Exactly how, I ask, can you make enchiladas with only three tortillas?

And, a show of hands please, what would you do? Throw your hands up in despair and order pizza? Throw each remaining tortilla at said kitchen gremlin? Or ingeniously decide to make Mexican lasagna? If you're me, you seriously contemplated option B, but eventually settled for option C.

This actually ended up being muy delicioso if you don't mind me saying. After all, how can you go wrong when blending several fresh ingredients, adding shredded cheese, and baking it, eh?

The key part of this is having outstanding chili powder. I prefer not to use the commercial blends, but in a pinch they'll do. My favorite is a toned down guajillo chili, but really whatever your preference in chili is, it'll work in this application. It's very easy to prepare, especially if you've already got cooked chicken/turkey/beef or vegetables on hand.

It's easily a new favorite in our household. It's easy, it's fresh, it's relatively healthy - how could you go wrong?



Mexican Lasagna

Serves 2, with leftovers

3 flour tortillas, of the 8 in. variety
1 recipe enchilada sauce, or a 12 oz. jar of whatever brand enchilada sauce you like
8 oz. cooked, shredded chicken (I used 3 thighs, baked in the oven at 375 for 25 min)
shredded cheese (Monterey Jack and Extra Sharp Cheddar go together nicely)
black beans
baby spinach leaves
cilantro/fresh coriander
sour cream for garnish

Enchilada Sauce

Makes 2 cups

1/2 tablespoon olive oil
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon cumin
1/2 tablespoon smoked paprika
1 tablespoon chili powder
2 tablespoons flour
1 tablespoon cornstarch
1 teaspoon kosher salt
2 cups chicken stock

In a small sauce pan over medium heat mix the olive oil, garlic powder, onion powder, cumin, paprika, chili powder, and flour until it is a thick paste. Use a couple tablespoons of the chicken stock to make a slurry with the cornstarch. Add remaining chicken stock to saucepan and mix thoroughly. Add cornstarch slurry and heat to a boil, stirring occasionally. Boil for two minutes, stirring constantly. Remove from heat.

Lasagna

Add the shredded chicken to the saucepan with the enchilada sauce to soak. Cut the tortillas into quarters. In a round, 2 quart casserole dish cover the bottom with about three of the tortilla pieces. Top with 1/2 the chicken, removing from the sauce with a slotted spoon. Cover with torn cilantro/fresh coriander. Layer with baby spinach leaves and shredded cheese. Place another layer of tortilla pieces over the top. Lay the remaining chicken over the tortillas. Top with more torn cilantro and the black beans. Top with more baby spinach leaves and shredded cheese. Put a final layer of tortilla over the top, pour remaining enchilada sauce over the tortillas, and top with remaining shredded cheese. Bake in a 375 F oven for 20 minutes or until heated through and cheese is melted and browned in spots. Top with a dollop of sour cream and some fresh, torn cilantro.