barbara-in-va
Well-known member
And instructions for doing so if possible! I have invited 24 people over for make your own burritos and I want to make your wonderful carnitas but what beans do I serve with them?
ISO: ISO Michael in Phoenix, please do tell what sort of beans you might make along with carnitas?
- Thread starter barbara-in-va
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markinhouston
Well-known member
BORRACHO BEANS! Barbara, these are a great TexMex side dish...
but for 24 people, you would need to double the recipe for sure. I usually make mine with Mexican RIce (Sopa Seca) which recipe follows. It's absolutely the best rice for TexMex!
2 1/2 cups dried pinto beans
2 tablespoons salad oil
2 strips thick-sliced bacon – diced
2 jalapeno or other hot chiles -- chopped
1 large onion -- chopped
3 cloves garlic -- minced or pressed
1 bottle beer (12 ounces)
2 cups chicken broth -- or water
8 ounces tomato sauce
1 tablespoon dry oregano leaves
1 tablespoon ground cumin
Rinse beans and soak overnight in water. Drain. Heat oil in an 8-10 quart pot over medium heat. When oil is hot, add bacon and cook until just lightly browned. Add chiles, onion, and garlic and continue to cook, stirring, until vegetables are soft (about 5 minutes). Add beans, beer, broth, tomato sauce, oregano, and cumin; bring to a boil, stirring. Reduce heat, partially cover pan, and simmer, stirring often, until beans are tender and most of the liquid is absorbed (about 2 1/2 hours).
but for 24 people, you would need to double the recipe for sure. I usually make mine with Mexican RIce (Sopa Seca) which recipe follows. It's absolutely the best rice for TexMex!
2 1/2 cups dried pinto beans
2 tablespoons salad oil
2 strips thick-sliced bacon – diced
2 jalapeno or other hot chiles -- chopped
1 large onion -- chopped
3 cloves garlic -- minced or pressed
1 bottle beer (12 ounces)
2 cups chicken broth -- or water
8 ounces tomato sauce
1 tablespoon dry oregano leaves
1 tablespoon ground cumin
Rinse beans and soak overnight in water. Drain. Heat oil in an 8-10 quart pot over medium heat. When oil is hot, add bacon and cook until just lightly browned. Add chiles, onion, and garlic and continue to cook, stirring, until vegetables are soft (about 5 minutes). Add beans, beer, broth, tomato sauce, oregano, and cumin; bring to a boil, stirring. Reduce heat, partially cover pan, and simmer, stirring often, until beans are tender and most of the liquid is absorbed (about 2 1/2 hours).
markinhouston
Well-known member
Sopa Seca ( Mexican Rice)
You will need to triple this for 24 people. OR even more--it is so good the rice will be the first compenent that disappears. Good luck. I would imagine that you can make four batches and then combine in a large disposable aluminum pan to reheat in a slow oven before serving.
Sopa Seca (Mexican Rice)
2 tsp olive oil
1 tsp minced garlic
½ cup chopped onion
1 large tomato, chopped
1 cup uncooked long grain rice
1 small green bell pepper, seeded and diced
1 13-oz can chicken broth
dash of cayenne pepper
½ tsp. oregano
½ tsp salt
Heat the oil in a Dutch oven over moderate heat. Add the garlic, onion, and tomato. Cover and cook three minutes, or until the onion is soft. Add the rice and cook two minutes, stirring, until the rice is shiny and hot. Stir in the green pepper, chicken broth, cayenne, oregano, and salt. Bring to a boil. Cover and bake for 20 minutes at 400º F.
You will need to triple this for 24 people. OR even more--it is so good the rice will be the first compenent that disappears. Good luck. I would imagine that you can make four batches and then combine in a large disposable aluminum pan to reheat in a slow oven before serving.
Sopa Seca (Mexican Rice)
2 tsp olive oil
1 tsp minced garlic
½ cup chopped onion
1 large tomato, chopped
1 cup uncooked long grain rice
1 small green bell pepper, seeded and diced
1 13-oz can chicken broth
dash of cayenne pepper
½ tsp. oregano
½ tsp salt
Heat the oil in a Dutch oven over moderate heat. Add the garlic, onion, and tomato. Cover and cook three minutes, or until the onion is soft. Add the rice and cook two minutes, stirring, until the rice is shiny and hot. Stir in the green pepper, chicken broth, cayenne, oregano, and salt. Bring to a boil. Cover and bake for 20 minutes at 400º F.
michael-in-phoenix
Well-known member
Hi Barbara. Mark's recipe is almost identical to mine. It is wonderful. I add...
...a couple of other ingredients.
1 teaspoon ground coriander seed
2 large fresh poblano chiles, blackened, peeled and diced
Tip: Always buy cumin and coriander as whole seeds, not pre-ground. Take a few tablespoons of the seeds and put them in a dry skillet and warm it on the burner. Toss the seeds around a bit every minute or so, until they begin to release their wonderful aroma. Little wisps of smoke may appear as well. Immediately remove from heat and place them on a plate to cool.
Grind them in a spice grinder or mortar and pestle when they've cooled a bit.
This step makes a big difference.
Here's another tip that will improve any kind of refried beans you make... even canned ones. When your beans are finished cooking and still hot, stir in 1/2 cup regular, small curd cottage cheese (not low-fat) and continue cooking and stirring until it dissolves. You will have the creamiest refrieds you've ever eaten! My friend, Vern, is a Native American, and he makes really great Indian Fry Bread Tacos. He always adds this 'secret ingredient' to his beans.
Have fun!
Michael
...a couple of other ingredients.
1 teaspoon ground coriander seed
2 large fresh poblano chiles, blackened, peeled and diced
Tip: Always buy cumin and coriander as whole seeds, not pre-ground. Take a few tablespoons of the seeds and put them in a dry skillet and warm it on the burner. Toss the seeds around a bit every minute or so, until they begin to release their wonderful aroma. Little wisps of smoke may appear as well. Immediately remove from heat and place them on a plate to cool.
Grind them in a spice grinder or mortar and pestle when they've cooled a bit.
This step makes a big difference.
Here's another tip that will improve any kind of refried beans you make... even canned ones. When your beans are finished cooking and still hot, stir in 1/2 cup regular, small curd cottage cheese (not low-fat) and continue cooking and stirring until it dissolves. You will have the creamiest refrieds you've ever eaten! My friend, Vern, is a Native American, and he makes really great Indian Fry Bread Tacos. He always adds this 'secret ingredient' to his beans.
Have fun!
Michael
barbara-in-va
Well-known member
OMG, Mark and Michael--what wonderful recipes! I can't thank you both enough!
I am going to practice to make sure I get them right before the party. I am SO lucky-thank you, thank you smileys/smile.gif
I am going to practice to make sure I get them right before the party. I am SO lucky-thank you, thank you smileys/smile.gif
dawn_mo
Well-known member
The Borracho Beans are wonderful...
I make mine from the Sunset Mexican cookbook, which I highly recommend. Here is another side dish that we like.
* Exported from MasterCook *
Sopa Seca de Fideo (vermicelli with vegetables)
Recipe By :Sunset Mexican Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Latin American Pasta
Amount Measure Ingredient -- Preparation Method
8 ounces coiled vermicelli
2 tablespoons butter
3 tablespoons salad oil
1 medium onion -- chopped
2 cloves garlic -- minced
2 anaheim chili pepper -- chopped
or
4 ounces diced canned chiles
1 pound tomatoes -- chopped
1 teaspoon dry oregano leaves -- crumbled
1 cup fresh or frozen peas
2 cups chicken stock or broth
Place noodles in a plastic bag, arranging in one layer. With a rolling pin, break into small pieces, set aside.
Heat butter and oil in a large pot or frying pan (with a lid). When butter is melted, add onion, garlic and chiles and cook, stirring until soft (about 5 minutes). Add noodles and stir well' continue to cook, stirring constantly, for 2 more minutes. Add tomatoes, oregano, peas and broth and bring to a boil Reduce heat cover and simmer until liquid is absorbed (about 15 minutes). Season to taste with salt and pepper.
Dnote: I subbed 8 ounces tomato sauce for the tomatoes. Doubled the oregano. Added a bit more broth. Added one bunch of chopped cilantro leaves. Finished it up with about 1/4-1/2 cup finely grated parmesan or romano cheese.
You may be able to find the coiled vermicelli or uncoiled in your Mexican grocery section. I needed to keep an eye on it so that it didn't dry out too much. I ended up using a little extra chicken broth than called for.
I found the uncoiled, 8 ounce for $.25. They also had little stars and alphabets at the same price.
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I make mine from the Sunset Mexican cookbook, which I highly recommend. Here is another side dish that we like.
* Exported from MasterCook *
Sopa Seca de Fideo (vermicelli with vegetables)
Recipe By :Sunset Mexican Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Latin American Pasta
Amount Measure Ingredient -- Preparation Method
8 ounces coiled vermicelli
2 tablespoons butter
3 tablespoons salad oil
1 medium onion -- chopped
2 cloves garlic -- minced
2 anaheim chili pepper -- chopped
or
4 ounces diced canned chiles
1 pound tomatoes -- chopped
1 teaspoon dry oregano leaves -- crumbled
1 cup fresh or frozen peas
2 cups chicken stock or broth
Place noodles in a plastic bag, arranging in one layer. With a rolling pin, break into small pieces, set aside.
Heat butter and oil in a large pot or frying pan (with a lid). When butter is melted, add onion, garlic and chiles and cook, stirring until soft (about 5 minutes). Add noodles and stir well' continue to cook, stirring constantly, for 2 more minutes. Add tomatoes, oregano, peas and broth and bring to a boil Reduce heat cover and simmer until liquid is absorbed (about 15 minutes). Season to taste with salt and pepper.
Dnote: I subbed 8 ounces tomato sauce for the tomatoes. Doubled the oregano. Added a bit more broth. Added one bunch of chopped cilantro leaves. Finished it up with about 1/4-1/2 cup finely grated parmesan or romano cheese.
You may be able to find the coiled vermicelli or uncoiled in your Mexican grocery section. I needed to keep an eye on it so that it didn't dry out too much. I ended up using a little extra chicken broth than called for.
I found the uncoiled, 8 ounce for $.25. They also had little stars and alphabets at the same price.
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michael-in-phoenix
Well-known member
I couldn't get the dough recipe from Vern, but he always says it's just a simple...
...dough; nothing fancy. (Yeah, like I believe him. Sounds like me when I don't want to give out my chocolate chip cookie recipe!)
Sorry, but I'm in the same boat you're in.
Michael
...dough; nothing fancy. (Yeah, like I believe him. Sounds like me when I don't want to give out my chocolate chip cookie recipe!)
Sorry, but I'm in the same boat you're in.
Michael
stephanie-oh
Well-known member
Michael, Traca, I have Beth Hensberger's BREADS OF THE SOUTHWEST
and there is a recipe forIndian Fry BRead which sayswhen it is baked on a griddle it is calledTortilla bread. I can't type it up right now, but later this evening if you are interested...Steph
and there is a recipe forIndian Fry BRead which sayswhen it is baked on a griddle it is calledTortilla bread. I can't type it up right now, but later this evening if you are interested...Steph
I have a similar recipe, but with far less tomato....REC
that comes from the early 1980's by Ortho Books...yes, that's the chemical company! This is my T & T standby!
Sopa Seca de Fideo
(Dry Soup of Vermicelli)
Adventures in Mexican Cooking
© Ortho Books
8 oz. coiled vermicelli, broken
3 Tbsp. oil
1/2 small onion, finely chopped
1 clove garlic, minced
1 Tbsp. chopped bell pepper
1 tomato, peeled and chopped (or 3 oz. tomato sauce)
2 cups beef or chicken stock
Parmesan cheese
Sour cream
Break the vermicelli in short lengths, then brown in hot oil. It is more delicate than rice; do not burn.
Push the vermicelli to one side, add onion, garlic, bell pepper and cook until onion is soft. Add tomato and mix all together with the vermicelli.
Add the boiling stock and season to taste. Cover and cook over a very low flame until the liquid is almost completely absorbed.
Serve with a sprinkling of Parmesan cheese or a dab of sour cream. (We add both.)
that comes from the early 1980's by Ortho Books...yes, that's the chemical company! This is my T & T standby!
Sopa Seca de Fideo
(Dry Soup of Vermicelli)
Adventures in Mexican Cooking
© Ortho Books
8 oz. coiled vermicelli, broken
3 Tbsp. oil
1/2 small onion, finely chopped
1 clove garlic, minced
1 Tbsp. chopped bell pepper
1 tomato, peeled and chopped (or 3 oz. tomato sauce)
2 cups beef or chicken stock
Parmesan cheese
Sour cream
Break the vermicelli in short lengths, then brown in hot oil. It is more delicate than rice; do not burn.
Push the vermicelli to one side, add onion, garlic, bell pepper and cook until onion is soft. Add tomato and mix all together with the vermicelli.
Add the boiling stock and season to taste. Cover and cook over a very low flame until the liquid is almost completely absorbed.
Serve with a sprinkling of Parmesan cheese or a dab of sour cream. (We add both.)
stephanie-oh
Well-known member
Indian Fry Bread
INDIAN FRY BREAD
(NAVAJO) when this bread is baked on griddle , it is known as tortilla bread.
makes 16-20 fry bread
4 cups unbleached AP flour
1/2 cup nonfat dry milk
1 1/2 T. baking powder
1 tsp. salt
4 T. vegetable shortening or lard
1 1/2 cups very hot water
Flour or cornmeal, for dusting
2 quarts vegetable oil for deep frying
1). Combine flour, dry milk, baking powder and salt in bowl of mixer,using paddle attachment, combine. Cut in shortening or lard until crumbly.
2). Add water and mix well until dough comes together into ball. Knead briefly in bowl, no more than 10 times, until soft and smooth ball forms. Cover loosely with plastic wrap. Let rise for 30 min.
3). On flour or cornmeal dusted work surface, pull off pcs of dough 2-3 in. dia. to make 16-20 pcs.Working with 1 pc at a time, overlapthe outer edge toward the center 1/4 inch, then roll the knob out into a thin circle using rolling pin.. Cover with plastic wrap and repeat with remaing pcs. Let rest 20 min.
4). Heat 2 inches of oil in D.O., wok, or deep fryer to 380F. Drop the dough , one pc at a time,into hot oil, tapping and pushing the pcs gentlymto keep immerseduntil they bubble up and become golden and crisp.Half way thru cooking of first side turn over to cookevenly. cook for 2 min. total on each side, piercing the edge with fork when turning. Remove with slotted spoon and drain one on top of other, bubble side up, on paper towels. Can keep warm in 200 oven.
INDIAN FRY BREAD
(NAVAJO) when this bread is baked on griddle , it is known as tortilla bread.
makes 16-20 fry bread
4 cups unbleached AP flour
1/2 cup nonfat dry milk
1 1/2 T. baking powder
1 tsp. salt
4 T. vegetable shortening or lard
1 1/2 cups very hot water
Flour or cornmeal, for dusting
2 quarts vegetable oil for deep frying
1). Combine flour, dry milk, baking powder and salt in bowl of mixer,using paddle attachment, combine. Cut in shortening or lard until crumbly.
2). Add water and mix well until dough comes together into ball. Knead briefly in bowl, no more than 10 times, until soft and smooth ball forms. Cover loosely with plastic wrap. Let rise for 30 min.
3). On flour or cornmeal dusted work surface, pull off pcs of dough 2-3 in. dia. to make 16-20 pcs.Working with 1 pc at a time, overlapthe outer edge toward the center 1/4 inch, then roll the knob out into a thin circle using rolling pin.. Cover with plastic wrap and repeat with remaing pcs. Let rest 20 min.
4). Heat 2 inches of oil in D.O., wok, or deep fryer to 380F. Drop the dough , one pc at a time,into hot oil, tapping and pushing the pcs gentlymto keep immerseduntil they bubble up and become golden and crisp.Half way thru cooking of first side turn over to cookevenly. cook for 2 min. total on each side, piercing the edge with fork when turning. Remove with slotted spoon and drain one on top of other, bubble side up, on paper towels. Can keep warm in 200 oven.
dawn_mo
Well-known member
I found this in my Sunset All-Time-Favorites cookbook. REC: Navajo Tacos
I have no idea how authentic these recipes are, but I have always had very good results with Sunset recipes.
* Exported from MasterCook *
Navajo Tacos
Recipe By : Sunset All-Time-Favorite Recipes Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Ground Beef Mexican
Amount Measure Ingredient -- Preparation Method
Fiesta Chili Beans (recipe follows)
Fry Bread (recipe follows)
2 large firm-ripe tomatoes
12 ounces shredded mild cheddar cheese
4 cups finely shredded iceberg lettuce
1 1/2 cups thinly sliced green onions
1 cup red or green salsa
1 cup sour cream -- optional
Prepare Fiesta Chili Beans; keep warm. Fry Bread; keep hot.
Cut a thin slice off the top and bottom of each tomato. Then cut tomatoes crosswise into 1/8-inch slices. On each slice, make a cut from the edge to the center; set aside.
To assemble each taco, lay a piece of hot Fry Bread, cupped side up, on a plate. Spoon Fiesta Chili Beans equally into each cup, then top with cheese, lettuce and onions. Arrange 1 or 2 tomatoe slices on top of each taco as follows: hold each slice on opposite sides of center cut, then fold the flaps in opposite directions to form a base so slice stands upright. Set tomato slices on tacos. Top tacos equally with salsa and sour cream, if desired.
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* Exported from MasterCook *
Fiesta Chili Beans
Recipe By : Sunset All-Time-Favorite Recipes Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Beans Ground Beef
Mexican
Amount Measure Ingredient -- Preparation Method1 pound dried Great Northern Beans or pinto beans
1 tablespoon olive oil
1 large onion, chopped
1 pound lean ground beef or bulk pork sausage
3 cups chicken broth
1 tablespoon chili powder
2 cloves garlic, minced or pressed
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons dried basil
Rinse and sort through dried beans. Combine beans and 4 cups water in a 3-4 quart pot. Cover and bring to a rolling boil over high heat; boil for 10 minutes. Remove from heat and let stand for at least 1 hour or until next day. Drain beans discarding liquid. Set beans aside. Rinse and dry pan. Heat olive oil in pan over medium heat.
Add chopped onion to pan; cook, stirring often, until onion is soft (about 5 minutes). Add onions to drained beans.
Crumble ground beef or sausage into pan and cook over high heat; stirring often until well-browned. Discard fat.
Add beans and onions to meat. Then stir in chicken broth, chili powder, garlic, cumin, oregano and basil. Bring to a boil over high heat; then reduce heat, cover and simmer until beans are tender to bite (1 1/2-2 hours). For a thicker consistency, uncover and boil, stirring often until liquid is reduced to desired thickness. If made ahead, let cool, then cover and refrigerate up to 3 days. Reheat before serving.
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* Exported from MasterCook *
Fry Bread
Recipe By : Sunset All-Time-Favorite Recipes Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : bread Mexican
Amount Measure Ingredient -- Preparation Method2 cups all-purpose flour
1/2 cup instant nonfat dry milk
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons solid vegetable shortening
3/4 cup water
vegetable oil
In a large bowl, mix flour, dry milk, baking powder, and salt. Wth a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Add water and stir together until dough holds together.
Turn dough out onto a lightly floured board. Knead until smooth (2-3 minutes). Divide dought into 6 equal pieces. Work with one piece of dough at a time, keep remaining dough covered with plastic wrap. Shape one piece of dough into a ball then pat out on board to make a 6 or 7-inch round. Cover with plastic wrap. Repeat to shape remaining 5 pieces of dough.
Line 2 baking sheets with several layers of paper towels.
In a wide frying pan, heat 3/4-inch of oil to 375 degrees.. Add dough rounds, one at a time; cook, turning once until puffy and golden brown (1 1/2-2 minutes). As each bread is cooked, transfer it to the towel-lined baking sheet, cover loosely, and keep warm until all breads are cooked.
If made ahead, let cool completely; then wrap airtight and refrigerate until the next day. To reheat, place bread rounds slightly apart on baking sheets and heat, uncovered, in a 375 degree oven until heated through (about 5 minutes).
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I have no idea how authentic these recipes are, but I have always had very good results with Sunset recipes.
* Exported from MasterCook *
Navajo Tacos
Recipe By : Sunset All-Time-Favorite Recipes Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Ground Beef Mexican
Amount Measure Ingredient -- Preparation Method
Fiesta Chili Beans (recipe follows)
Fry Bread (recipe follows)
2 large firm-ripe tomatoes
12 ounces shredded mild cheddar cheese
4 cups finely shredded iceberg lettuce
1 1/2 cups thinly sliced green onions
1 cup red or green salsa
1 cup sour cream -- optional
Prepare Fiesta Chili Beans; keep warm. Fry Bread; keep hot.
Cut a thin slice off the top and bottom of each tomato. Then cut tomatoes crosswise into 1/8-inch slices. On each slice, make a cut from the edge to the center; set aside.
To assemble each taco, lay a piece of hot Fry Bread, cupped side up, on a plate. Spoon Fiesta Chili Beans equally into each cup, then top with cheese, lettuce and onions. Arrange 1 or 2 tomatoe slices on top of each taco as follows: hold each slice on opposite sides of center cut, then fold the flaps in opposite directions to form a base so slice stands upright. Set tomato slices on tacos. Top tacos equally with salsa and sour cream, if desired.
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* Exported from MasterCook *
Fiesta Chili Beans
Recipe By : Sunset All-Time-Favorite Recipes Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Beans Ground Beef
Mexican
Amount Measure Ingredient -- Preparation Method1 pound dried Great Northern Beans or pinto beans
1 tablespoon olive oil
1 large onion, chopped
1 pound lean ground beef or bulk pork sausage
3 cups chicken broth
1 tablespoon chili powder
2 cloves garlic, minced or pressed
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons dried basil
Rinse and sort through dried beans. Combine beans and 4 cups water in a 3-4 quart pot. Cover and bring to a rolling boil over high heat; boil for 10 minutes. Remove from heat and let stand for at least 1 hour or until next day. Drain beans discarding liquid. Set beans aside. Rinse and dry pan. Heat olive oil in pan over medium heat.
Add chopped onion to pan; cook, stirring often, until onion is soft (about 5 minutes). Add onions to drained beans.
Crumble ground beef or sausage into pan and cook over high heat; stirring often until well-browned. Discard fat.
Add beans and onions to meat. Then stir in chicken broth, chili powder, garlic, cumin, oregano and basil. Bring to a boil over high heat; then reduce heat, cover and simmer until beans are tender to bite (1 1/2-2 hours). For a thicker consistency, uncover and boil, stirring often until liquid is reduced to desired thickness. If made ahead, let cool, then cover and refrigerate up to 3 days. Reheat before serving.
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* Exported from MasterCook *
Fry Bread
Recipe By : Sunset All-Time-Favorite Recipes Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : bread Mexican
Amount Measure Ingredient -- Preparation Method2 cups all-purpose flour
1/2 cup instant nonfat dry milk
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons solid vegetable shortening
3/4 cup water
vegetable oil
In a large bowl, mix flour, dry milk, baking powder, and salt. Wth a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Add water and stir together until dough holds together.
Turn dough out onto a lightly floured board. Knead until smooth (2-3 minutes). Divide dought into 6 equal pieces. Work with one piece of dough at a time, keep remaining dough covered with plastic wrap. Shape one piece of dough into a ball then pat out on board to make a 6 or 7-inch round. Cover with plastic wrap. Repeat to shape remaining 5 pieces of dough.
Line 2 baking sheets with several layers of paper towels.
In a wide frying pan, heat 3/4-inch of oil to 375 degrees.. Add dough rounds, one at a time; cook, turning once until puffy and golden brown (1 1/2-2 minutes). As each bread is cooked, transfer it to the towel-lined baking sheet, cover loosely, and keep warm until all breads are cooked.
If made ahead, let cool completely; then wrap airtight and refrigerate until the next day. To reheat, place bread rounds slightly apart on baking sheets and heat, uncovered, in a 375 degree oven until heated through (about 5 minutes).
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Thanks for the recipes! We have a family recipe and the exact origin is unknown, but I suspect it's
a version of fry bread. The difference...we pat out a circle, then load the middle with a meat and bean mixture. The sides are pulled up and sealed (not pinched but brought up like a taco and just kind of pressed together). Then they are fried in oil until golden brown. When they come out of the hot oil, carefully crack the top open and stick in a portion of cheese. Push the tops back together to let the heat melt the cheese. (This is pure comfort food and the cheese is Velveta.) Mom keeps them warm in the oven until a good majority are fried off. Then she serves them with diced onions, tomatoes, shredded lettuce, Tabasco, and mayo. (I said comfort food, right?)
I'll have to dig out the recipe for the dough. It looks similar and the technique is the same except we make it into taco shapes. I'll have to give these a try and see how they are similar. I have a feeling I might like this dough a little better. smileys/smile.gif
a version of fry bread. The difference...we pat out a circle, then load the middle with a meat and bean mixture. The sides are pulled up and sealed (not pinched but brought up like a taco and just kind of pressed together). Then they are fried in oil until golden brown. When they come out of the hot oil, carefully crack the top open and stick in a portion of cheese. Push the tops back together to let the heat melt the cheese. (This is pure comfort food and the cheese is Velveta.) Mom keeps them warm in the oven until a good majority are fried off. Then she serves them with diced onions, tomatoes, shredded lettuce, Tabasco, and mayo. (I said comfort food, right?)
I'll have to dig out the recipe for the dough. It looks similar and the technique is the same except we make it into taco shapes. I'll have to give these a try and see how they are similar. I have a feeling I might like this dough a little better. smileys/smile.gif
