REFRIED BEANS:
2 cups Dry pinto beans
1 large Onion
1 Ham hock -- Water
1/2 cup Lard
Salt
NACHOS:
12 Corn tortillas
Lard for deep frying
Salt
1 cup Shredded Jack cheese
1 cup Shredded cheddar cheese
2 Jalapeno chiles (or more) -- finely chopped
1 cup Finely diced tomatoes
1 cup Finely chopped cilantro
Place beans, whole onion and ham hock in saucepan. Add water to
cover.
Bring to boil, cover and simmer 1 1/2 hours, or until beans are
tender.
Remove onion and ham hock. Drain beans. Heat lard until very hot.
Add to beans and mash with potato masher. Season to taste with
salt. Set aside.
To make nachos, cut tortillas in quarters and fry in deep hot lard
until crisp. Drain and season lightly with salt.
Arrange tortillas in single layer on large ovenproof platter.
Sprinkle half each of Jack and cheddar cheeses over tortilla chips.
Sprinkle chiles over cheeses. Top with dollops of refried beans and
gently spread over mixture. (Reserve any extra beans for another
use.)
Sprinkle with half of remaining cheeses. Top with tomatoes and
cilantro, then with remaining cheeses. Bake at 375F until cheeses
are melted and bubbly, about 15 minutes. Serve at once.
Serves 2-3
2 cups Dry pinto beans
1 large Onion
1 Ham hock -- Water
1/2 cup Lard
Salt
NACHOS:
12 Corn tortillas
Lard for deep frying
Salt
1 cup Shredded Jack cheese
1 cup Shredded cheddar cheese
2 Jalapeno chiles (or more) -- finely chopped
1 cup Finely diced tomatoes
1 cup Finely chopped cilantro
Place beans, whole onion and ham hock in saucepan. Add water to
cover.
Bring to boil, cover and simmer 1 1/2 hours, or until beans are
tender.
Remove onion and ham hock. Drain beans. Heat lard until very hot.
Add to beans and mash with potato masher. Season to taste with
salt. Set aside.
To make nachos, cut tortillas in quarters and fry in deep hot lard
until crisp. Drain and season lightly with salt.
Arrange tortillas in single layer on large ovenproof platter.
Sprinkle half each of Jack and cheddar cheeses over tortilla chips.
Sprinkle chiles over cheeses. Top with dollops of refried beans and
gently spread over mixture. (Reserve any extra beans for another
use.)
Sprinkle with half of remaining cheeses. Top with tomatoes and
cilantro, then with remaining cheeses. Bake at 375F until cheeses
are melted and bubbly, about 15 minutes. Serve at once.
Serves 2-3
byAdmin
in
10:28
Deluxe Nachos
REFRIED BEANS: 2 cups Dry pinto beans 1 large Onion 1 Ham hock -- Water 1/2 cup Lard Salt NACHOS: 12 Corn tortillas Lard for deep frying Sal...
