|Cooked chicken before shredding|
|Sauteed onions for beans|
|Cooked onions ready to add to beans|
|Somehow hats got involved|
|And we all took a turn with the hats|
Mexican Lasagna - Ingredients and directions can be found in my previous blog post.
Mexican Rice - I was inspired by this recipe (ignore the website name), but use all the stewing liquid from my chicken to cook the rice. Whatever faltas, add water.
Refried Black Beans - 500 grams of dried beans soaked overnight. Rinse them and cover with water. Bring water to a boil and then simmer until cooked through. About 2 hours. I boil them with some salt, garlic powder, chili powder, and bay leaves. Drain once done and return to pot. You can do this a day ahead of time if you want.
In a separate pan saute chopped onion, garlic, a jalapeno in about a 1/4 stick of butter. When the onions are cooked through, add to beans and mash until they are re-fried looking. This is probably not the technique whatsover, but it's my interpretation.