Pintos A La Papa Food

PAPPASITO'S PINTO BEAN SOUP

Steps:

• Soak beans in 2 qts water for 8 hours Drain and set aside.
• In a heavy pot, cook bacon until done. Remove bacon and set aside, leaving bacon fat in pot. Add garlic, 2 Tbls. cilantro and onion to hot bacon fat. Cook until onion is transparent.
• Add beans, bacon, cumin and onion powder. Stir in salt and remaining 1 qt water.
• Turn heat to med-low and cook slowly until fork tender. Just before serving, stir in remaining cilantro and tomatoes.

PATIO PINTOS

Steps:

• Preheat oven to 350°. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add onion to drippings; cook and stir over medium heat 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in beans, tomato sauce, green chiles, brown sugar and seasonings. Sprinkle top with bacon. Bake, covered, 60-70 minutes or until heated through. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

PAPAS A LA HUANCAINA

Steps:

• For the papas:.
• Assemble lettuce leaves on a nice plate or platter.
• Lay potato slices on top, trying to keep the round discs intact.
• For the salsa Huancaina:.
• In a blender container or food processor, place cheese, garlic, evaporated milk and aji paste, blend until smooth.
• Add 2 yolks of the hard boiled eggs, and a few water crackers.
• While blender is running, drizzle in 1 T of oil.
• Check consistency.
• It should be about the consistency of thin cake batter.
• If it needs more thickening, add more crackers and oil.
• Check seasoning, if you are using feta cheese, it might not need salt, you can also add a bit more aji if you like it spicy.
• To serve, pour sauce over potatoes and lettuce.
• Garnish with remaining 2 hard boiled eggs, cut in wedges and black olives.

ENFRIJOLADAS PINTOS

Steps:

• Make the pickled onion: Combine the onion, lemon juice, oregano, red-pepper flakes, bay leaf, salt and pepper in a medium bowl and mix. Let sit at room temperature for 30 minutes to allow the flavors to meld together and the onion to soften. The onion can be covered and refrigerated for up to 3 to 5 days before serving.
• Make the enfrijoladas: Place the chipotle in a small bowl and add enough hot water to cover (see Tip). Let stand to rehydrate for 10 minutes. Once rehydrated and pliable, drain and remove the stem. To a blender or food processor, add the beans, 1 1/4 cups vegetable broth or bean cooking liquid, and the softened chipotle. Blend until completely smooth. Add more of the broth, 1/4 cup at a time as needed, to make a smooth bean sauce. Season to taste with salt.
• Heat a medium pot over medium-low. Add 2 tablespoons oil and heat, then add the bean mixture. Stir to incorporate; the mixture may sizzle and spatter. Allow the mixture to come to a low simmer and reduce heat to low to keep warm. Add additional liquid as needed to thin to a cheese-sauce consistency.
• Heat a comal or cast-iron skillet over medium heat. Add 2 tablespoons oil, then add 1 to 2 tortillas and lightly fry until softened and blistered, 30 to 60 seconds per side. Transfer the fried tortillas to a plate, and continue to add more oil to the comal as needed to cook all the tortillas.
• Use tongs to slightly submerge each fried tortilla in the hot bean mixture one at a time. Flip the tortilla over to coat the second side, then fold the tortilla in half, pull out of the pot and place on a dinner plate. Continue this process until all the tortillas are coated in the enfrijolada sauce, dividing them among 4 plates. Spoon any remaining bean sauce over the top of the tortillas. Garnish with the sour cream, pickled red onion, pepitas, cilantro and avocado.