JanetM

The real deal isn't easy to find. The owner of my favorite mexican restaurant is from Guadalajara and he makes the best beans and enchilada sauce. Naturally he keeps his recipes a secret. I know he uses lard and lots of it.
I have cookbooks that are supposed to be authentic and I have spent hours making different mole sauces. Mexican food really varies depending on the region of Mexico.

I'm not giving up. I just need to keep trying I guess.

JanetM

Thanks Mary..I'm going to try making them again. I'm a pretty good cook but Mexican food defeats me...so far.

sharon b

Part of the secret is in how you boil the beans before you make them refried. Just asked about this again this morning :wink: LOL It should take about two hours to boil two bags of beans. Sort the beans then put them in water, covered. Add garlic, onion and salt. Keep an eye on them and add water as needed .

Jose says if you have leftover grease from cooking pork that is the best ! But they Boil their pork differently also . They use a HUGE pot filled with cooking oil, get that to boiling and add the pork , cook until done. They have a special piece of wood to stir the pot , looks like a 2x4 to me :shock:

JanetM

I really wish I had a Hispanic friend that would show me how to make them. they aren't the healthiest thing to eat, but they are so good :!:

OnTheGo

You have some answers about the same as this. I found this one in a Better Homes & Gardens Mexican cookbook. It says: In a large Dutch oven, add 1 pound dry pinto beans and 6 cups water. Bring to boiling: reduce heat and simmer 2 min. Remove from heat and let stand 1 hr. or overnight covered. Drain. IN same Dutch oven, combine beans and an additonal 4 cups water. Bring to boil, reduce heat and simmer 2 hrs. or until very tender. In heavy skillet, heat 1/4 cup bacon drippings or cooking oil. Add beans with liquid, 1 1/2 teaspoons salt and 2 cloves garlic, minced. Using a potato masher, mash beans completely and cook uncovered 10 to 15 min. until thick, stirring often. Makes 8-10 side dish servings or 5 cups.

gingerella

Having been raised in Texas with Hispanic relatives, here is the very best way to get those REAL refries.

Simply buy a can of pinto beans, (for my family, I get a large one from Walmart)- and in a very large skillet put a bit of oil - and get it hot. Then pour the can of beans in, juice and all. Allow to get pretty hot and WITH A FORK, mash the beans but not all of them. Leave some whole ones, according to your taste. It will be pretty runny but that's ok. After that, put a bunch of shredded or grated cheddar cheese and allow to melt - then put in a large bowl and serve. Should be pretty runny. The trick is to keep it pretty runny and use a fork to mash.

TEXMEXGAL

hello , if you will send me an e-mail at "[email protected] ) i will send u whatever mexican recipe u need......... i am a 77 yr old mexican lady that never eats in mex. rest. as it is not all authentic mex. food.....it is all fast food like in any other rest. when we go out to eat , we eat american or chinese... etc.. feel free to write me.... libby

DianD

Cook your soaked pintos from scratch...my secret is to cook the beans in beef stock with ground cumin. Drain the tender beans, reserving some of the stock. Put 1/2 cup bacon grease into a large skillet, get it good and hot and add in the beans. Using an old-fashioned potato masher, go to it, stopping occasionally to add a cup of fresh salsa. Add bacon grease and salsa with an occasional splash of the reserved stock, until they have the consitancy that you like. Yummy! Does it take a good while? Yep! Is it a labor of love? Yep! Is it worth it? YEP!!!

DAWNROBIN

Nice bean recipes love it and this is a money saver for my large family single mom with four growing Kids now I would like the recipe for homemade tortillas . yum yum

mycatsmom

I fry up a little chopped bacon, add chopped onions and cook until tender , add green chili if you want. Add the beans and mash with a potato masher. Add liquid if needed Add salt to taste. Everything is better with bacon grease.