Rick Bayless: Oaxacan Black Beans with Avocado Leaf
You can find Avocado leaves in most Mexican grocery stores and via the internet. In Mexico, fresh as well as dried leaves are available, though, as with bay leaves, dried ones have excellent flavor. Dried leaves with a vibrantly olive-green color have more flavor than pale ones. Unbroken leaves are typically a sign of careful handling and higher quality. Below, a recipe for Oaxacan-style Black Beans.
• 6 medium-size dried avocado leaves
• 1 to 2 árbol chiles, stemmed (optional)
• 3 tablespoons fresh-rendered pork lard, bacon drippings or vegetable oil
• ½ medium white onion, sliced ¼-inch thick
• 4 garlic cloves, peeled
• 2 15-ounce cans black beans, undrained
• Salt
Set a 10-inch skillet over medium heat. When hot, add the avocado leaves and turn every few seconds until they brown lightly and release their aroma, about 1 minute. Transfer to blender jar. Lay the chiles in the skillet and turn nearly constantly until they, too, are aromatic and lightly browned, about 1 minute. Transfer to the blender. Add the lard, drippings or oil to the skillet and, when hot, add the onion and whole garlic cloves. Stir regularly until richly brown, about 7 minutes. Scrape into the blender, leaving behind as much fat as possible. Add the beans with their juice and a little water if necessary to keep the mixture moving through the blades. Blend as smoothly as possible. Scrape into the skillet with the fat and cook over medium heat, stirring a few times, until the mixture has reduced to the consistency of soft mashed potatoes, 10 to 15 minutes. Taste and season with salt, usually about 2 teaspoons, depending on the saltiness of the beans.
These beans are wonderful (and common in Oaxaca) spread on crisp tostadas or Oaxacan tlayudas topped with fresh cheese (crumbled) or Oaxacan quesillo (pulled into strings) and roasted tomatillo salsa made with serrano chiles or the smoky chile pasilla oaxaqueño.
Frijoles Refritos - (Don't Call 'em Re-Fried) Beans | Rick Bayless Taco Manual
Please let the record show that these beans are not REfried in any way, if anything they are simply WELL-fried. It's not really worth fighting over, however, because no matter what you call them, these beans are absolutely delicious.
An absolute must as an accompaniment to your tacos, I'll even sneak a spoonful of these beans into a warm tortilla and sprinkle on fresh queso fresco for a perfect snack midday (or midnight) snack.
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Rick Bayless Enfrijoladas: Black Bean-Bathed “Enchiladas” With Chorizo
Having the great fortune to visit Oaxaca regularly, I get the chance to enjoy this rustic, satisfying dish regularly where it is most well known. And I must say I really love fresh tortillas awash in the rich texture of black bean sauce, especially the Oaxacan one that is simmered with anise-like avocado leaves.
A plate of these addictive enfrijoladas with a big salad and cold beer or fruity red wine is a delicious lunch or supper.
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Black Bean and Kale Chilaquiles | Good Life Recipe
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How To Make Chilaquiles with Gabriela Cámara of Contramar
Gabriela Cámara, chef at Contramar and Cala, as well as the Mexican’s president food policy advisor, makes Chilaquiles in the MUNCHIES Test Kitchen. This comforting Mexican dish of freshly-fried tortilla chips doused with homemade salsa verde, avocado, and fried eggs works perfectly for any meal.
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The traditional Mexican ingredient that is missing from your Refried Beans.
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When I've had frijoles or beans in mexico city There's just a little something that I couldn't quite pin point, but thanks to the cooking class I took, my instructor Alberto let us in on the signature ingredient. Epazote. Today, we are going to make these black beans with epazote at home.
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Filmed on: Sony a6400 w/ 18-105mm F4
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