~MEXICAN RICE~
-2 C. rice
-3 Tbs. oil
-4-8 oz. tomato sauce (depending on preference)
-6 stems cilantro (optional)
-1 tsp. salt
-4 C. water
-1 tsp. chicken bouillon
-1/2 tsp. cumin
-1/2 tsp. black pepper
Directions:
1. Heat oil in large frying pan on medium heat
2. Add rice and cook until golden brown
3. Add chicken bouillon to water and microwave for 3 minutes
4. When rice is brown, add water, tomato sauce, salt, garlic, cumin and pepper to frying pan
5. Stir and cover pan. Let simmer for 25-30 min or more depending on your stove
~CROCK POT REFRIED BEANS~
-1 lb. (2 C.) dry pinto beans
-1/2 onion chopped
-2 Tbs. jarred minced garlic
-1 Tbs. salt
-1/2 tsp. black pepper
-1 tsp. cumin
-6 cups water
Directions:
1. Add all ingredients to crock pot and cook on High for 4 hours, or Low for 6 hours
2. Once beans are splitting open use submersion/stick blender or potato masher to get beans to your desired consistency & thickness
~CORN TORTILLAS~
-Corn Flour/Maza (Can be found on the Hispanic isle at the grocery store)
-Water
Directions:
Start by mixing amounts as directed on package. Add more or less water to make dough slightly sticky to the touch
~MARIA'S ROASTED PORK AND POTATOES~
Roasted Pork—Maria cooks hers in a crock pot with salt and a little water. Shred.
Potatoes and carrots—boil until tender and drain
Salsa:
2 red tomatoes
6 green tomatoes
3 jalapenos
1 big clove of garlic
Fry the 4 above ingredients in oil. (usually they put them in a fry pan whole and sear the outside until the skins look weepy and there is some browning on them) Then chop them to the desired consistency. Food processors work well.
Combine to the shredded pork and mix in the potatoes and carrots.
