![Picture](/uploads/3/9/1/6/3916068/6531841.jpg)
this is my favorite mexican breakfast - and the first time i'd ever attempted to make it myself, and i really liked how it turned out.
-n
Ingredients:
tortilla chips
refritos (recipe follows)
red or green sauce (i used about 8 ounces of old el paso medium taco sauce)
1/2 white onion, very thinly sliced
1 c. crema (or sour cream)
1 1/2 c. crubmled queso fresco (i used shredded mexican blend cheese cuz it's what i had in the fridge when i randomly decided to make this, but i'm sure it'd be even yummier with queso fresco)
coarsely chopped cilantro leaves
Directions:
Preheat oven to 200 degrees. Place tortilla chips in a casserole dish or 9-inch square baking dish, cover loosely with aluminum foil, and place in the oven. Heat the refritos, stirring frequently, in a saucepan over low heat. Cover to keep warm.
Meanwhile, in a skillet over medium heat, heat sauce just until steaming. Add warmed tortilla chips and toss until coated with sauce. Reduce heat to medium-low and continue to cook for 1 minute. Stir in onion and remove from the heat.
Spoon the sauced chips onto individual plates. Drizzle some crema over each serving, then sprinkle with cheese and cilantro. Spoon the refritos on the side.
Serves 6.
Refritos
Usually translated as "refried beans," refritos are not fried a second time. They are actually "well fried," or cooked almost until dry.
3 T lard (or 1 1/2 T vegetable oil)
1/2 white onion, finely chopped
1 clove garlic, minced
2 15-ounce cans pinto beans, drained
salt
In a heavy skillet over medium-low heat, heat lard, onion and garlic until onion is softened, about 10 minutes. Add 1/3 of beans and, using a potato masher or the back of a wooden spoon, mash well. Add remaining beans in a similar fashion. When beans are mashed, increase heat to medium and cook, stirring often, for 2 to 3 minutes more, until beans reach desired consistency.