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Home -> Ethnic -> North & South America
Ingredients (view qty in metric system instead) 1 1/2 pounds dried pinto beans, picked through 4 medium onions, peeled and halved, divided 6 whole cloves garlic, peeled 1/2 tsp. salt 6 dried ancho chiles 3/4 cup butter 1/3 cup vegetable oil 1 tbsp. chili powder 3 cups shredded Monterey Jack cheese flour tortillas Directions Place pinto beans in a large bowl. Add water to cover and let beans soak overnight. Drain beans and place in a large pot along with 3 of the onions, garlic cloves. Add 3 times as much water as beans to the pot. Bring to a boil over medium high heat. Reduce heat to low and simmer beans about 90 minutes until tender. Meanwhile, place ancho chilies in a large bowl with warm water to cover. Let chilies soak 1 hour. Stem, seed and puree chilies. Drain pinto beans and puree in a blender along with onions and garlic and salt. Heat oil and butter in a large skillet over medium high heat. Add the ancho puree and chili powder. Chop the remaining onion and add to the skillet. Cook, stirring frequently, about 5 minutes until a thick sauce forms. Reduce heat to medium and stir in the bean puree. Cook about 5 minutes until thickened. Reduce heat to low and stir in Monterey Jack. Cook about 10 minutes, stirring frequently, until the bean mixture is thickened and the cheese is melted. Serve hot with flour tortillas. Makes about 10 cups. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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