Many people believe Cinco de Mayo is Mexican Independence Day. Nope, that is actually September 16. May 5 celebrates the Battle of Puebla which was Mexico’s victory over France in 1862. Another interesting fact – Americans celebrate Cinco de Mayo more than the people in Mexico.
I met a wonderful lady in the Hispanic aisle when I was shopping for these ingredients. Lydia literally took me by the hand and taught me a great deal in just a few minutes especially about tortillas and refried beans which I’m sharing with you. I am thankful for Lydia and the time she spent with me.
This dish can be made hours in advance of your dinner and stored in the fridge.
Cut avocados in half. Lift out pits and save. Scoop out avocado from shell and place into a glass bowl. Mash with a fork. Stir in remaining ingredients.
Taste for seasoning and adjust to suit you.
Place guacamole into a serving dish. Bury at least one pit into the dip. This helps keep the avocado from turning black. Cover with cling wrap and refrigerate until ready to serve.
Serve with tortilla chips.
|Photo by The BlackRabbit on Unsplash|
Preheat oven to 220° F (100°C).
Brown beef in a large skillet set over medium heat. Be sure to stir and break up clumps. Stir in onion and cook 3 – 4 minutes.
Pour tomato sauce over meat mixture. Sprinkle on spices. Stir well. Cook 5 – 8 minutes longer, stirring often.
Pour into an ovenproof dish. Set in oven until ready to serve.
When you return home open the package, separate tortillas and lay directly onto your kitchen counter for 10 – 15 minutes. Restack tortillas, wrap lightly in a paper towel. Replace them in their original package, seal, and refrigerate until ready to use.
Heat a flat skillet over medium heat. Lay in a tortilla and warm for a minute or so. Turn. Fold tortilla in half. You now have a perfect taco shell.
Lay shells on a plate and serve.
Heat oil in a large saucepan set over moderate heat. Swirl oil to coat pan bottom. Add onion. Cook, stirring constantly, for about 5 minutes or until onion is transparent but not brown.
Pour in rice. Stir well for 2 – 3 minutes to coat all the grains. Do not let the rice brown or the dish will be bitter.
Stir in stock, water, and tomatoes. Bring to a boil. Cover pan and reduce heat to a simmer. Cook for 20 minutes or until rice absorbs all the liquid.
If need be, keep rice warm in a low oven until you’re ready to serve.
Scoop beans into a microwaveable bowl.
Fry bacon until crisp. You want to render as much fat out as possible. Eat the bacon (no joke) and then stir the rendered fat into the beans.
Depending on how powerful your microwave is, heat for 1 – 2 minutes before serving.
* Buying canned beans is much easier than using dried pinto beans for this dish and probably better tasting. Be sure the can reads Authentic Refried Beans. La Preferida is the brand Lydia recommended. She was right. It was delicious as it has bits of bean in it instead of just being a heavy paste.
May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!
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