Real Deal Queso

Saw a social media post by a friend regarding queso, that incredibly delicious, ephemeral joy from points south. Now, this gal is a Fort Worth, (AKA Fo’t Wuth, Cowtown), born and bred Texan, a budding food professional, and she knows what she likes. She’s an unabashed advocate of the ‘there’s only two ingredients that go into real queso,’ school. Frankly, I’m not, although I’ll admit, I’ll eat the hell out of a fresh batch of that stuff when it’s offered, ‘cause we are gathered here today to talk about queso – Real deal queso.

Cheese sauces are ubiquitous in every country that makes and eats cheese. It’s a natural progression to think about changing the texture of something you love, and heat is one of the great ways to do just that – It also pretty much requires one to eat the results right away, which doesn’t suck as a concept, either.

Queso has Mexican roots, and the common saw about this dish is that it comes strictly from northern Mexico, just under the border with Los Estados Unidos – the true roots are deeper and broader than that. That fact also belies the mistaken belief that ‘real’ queso is made with Velveeta or an analog thereof – It stems from far more honorable cheeses – real cheeses – so, sorry Tejas – It just ain’t so.

In fact, many joints in Texas, either Tex-Mex or regional authentic, have long gotten away from using that pasteurized processed cheese food, (AKA, substances engaged in cheese-like activity), or never used it for their queso in the first place, thank the gods. My fave authentic place in Fort Worth, Benito’s, in the hospital district, has always used real Mexican cheese in their stunningly delicious queso flameado, (more about that version in a bit.)

Now, that version made with Velveeta? There are actually a couple derivations of that, too. One school likes the cheese-like stuff with salsa mixed in, while the purists insist it’s Velveeta with Rotel canned tomato and green chile blend. The problem with this is, once again, that the cheese isn’t really cheese at all – It’s made from, and I quote – Milk, Water, Whey, Milk Protein Concentrate, Milkfat, Whey Protein Concentrate, Sodium Phosphate, Contains 2% or less of: Salt, Calcium Phosphate, Lactic Acid, Sorbic Acid, Sodium Citrate, Sodium Alginate, Enzymes, Apocarotenal, Annatto, Cheese Culture. There’s a reason it doesn’t need to be refrigerated, has a seven week shelf life, and doesn’t even need to be refrigerated after it’s been opened – Get the picture? The other issue is the Rotel stuff – Now, I like their products, but with anything canned, you need a long, slow cooking process to get that metallic taste out of the picture, and queso is not that kind of vehicle. So, that said, on to the real deal.

Think of Queso as a vehicle for good things
Think of Queso as a vehicle for good things

Queso, (sometimes chile con queso – literally chiles with cheese), speaks to what rightfully should be in the mix. Of course there are variants, as there should be, from queso flameado, to fundido, and choriqueso, to a myriad of one offs – Those will depend on where they’re made and who the chef is, of course. As with all signature dishes, everyone makes one, and theirs is the best, (usually, they’re right). Queso is simply a vehicle for whatever combination tastes good to you.

It is true that the most popular version found in El Norté hailed originally from the northern Mexican state of Chihuahua, home to its namesake cheese. Queso Chihuahua is a fairly firm, pale yellow, cows milk cheese, with a rich, buttery flavor. It’s also known as queso menonita, after the Mennonite communities established there in the 19th century – They’re the folks that introduced the stuff. It’s also known as queso campresino, which speaks to the production method – very much like that used to make cheddar, and in fact, queso chihuahua is considered a member of cheddar family. Like that famous cousin, this stuff starts out mild, then develops notable sharpness and depth of character with age – It also melts really well, which makes it a great cheese for queso sauce, si? This also explains why good, fresh cheddar makes great queso and is not, as some purists would claim, a blasphemous choice for the dish.

No, your Queso needn’t be white to be good, so long as you use great cheese.
No, your Queso needn’t be white to be good, so long as you use great cheese.

That said, great Mexican cheeses are far more available than they used to be, and if you’ve never tried them, you should – There are several that are go to’s for queso. These are one of the very few pleasant products of the Spanish presence in Mexico, as the locals didn’t have anything to do with dairy prior to the invasion. Great cheese is now a long standing tradition down there, with many stellar examples of the art – They’re ranked in the top ten of world production and consumption. Mexican Manchego, unlike its sheeps milk Spanish cousin, is made from cows milk. It has a distinct, nutty taste and melts well. Queso Oaxaca is a soft, mild white string cheese – It’s also a good melter. There’s also Asadero, a semi-soft, creamy cheese that comes from Chihuahua that’s similar to Monterrey Jack. Some folks mistakenly call this queso quesadilla, which will generally get you laughed at down in Mexico. There are many, many more small batch, one off and regional cheeses in Mexico, some of which have laws protecting the use of their names, like Cotija and queso de bola from Chiapas. Sadly, you’re unlikely to find most of them up here.

Any and all of those will make a fine queso, which speaks to the fact that your version need not be made from a single cheese. Like great mac and cheese, a blend will provide a deeper and more complex taste profile, which is rarely a bad thing. For that matter, you needn’t go to and buy cheese specifically to make queso – It’s often made to use up what’s in the pantry and ready to go. Cheddar, Jack, Swiss, Colby, whatever you’ve got will do just fine. Next time you’re shopping, check out the Mexican varieties for something special.

One thing you’ll see on a lot of menus is the claim that they use only ‘white cheese’ for their queso, without much elaboration past that, unless you ask. The primary reason for this, frankly, is to differentiate themselves from the velveeta versions – Good to know when you’re out for a nosh. In any case, it’s not necessary to only use white cheese when you make it at home – yellow cheddar will not get you in trouble with the queso policia. Hell, I’ve used leftover Brie in the mix and been very pleased with the results.

Now, those famous derivations, queso fundido, choriqueso, and queso flameado? The differences between the them are this – The first two are melted cheese, chiles, and chorizo, and the last one is melted cheese, chiles, and chorizo set on fire – Yep, that’s pretty much it. All are fundamentally the same, though again, every place has a mix of their own, adding onion, garlic, tomato, sweet peppers, and various spices, and yeah, in a good place like Benito’s, the flameado is done table side, flambéed right there as you watch and cheer.

When done correctly, the cheese is prepared separately from the chiles, chorizo, and any additional spices, and then combined right before the dish is served, just like Benito’s does it. Flameado is, of course, flambéed with tequila that has been briefly warmed on a stove top to make it that much more flammable. When it’s prepared at table, a long careful pour of the flaming, melted cheese into the other ingredients makes for quite a show, but please – As the saying goes, don’t try this at home if you’ve already put a dent in the tequila bottle.

Great Queso deserves fresh tortillas
Great Queso deserves fresh tortillas

Here’s our go to version. As with all things recipe, do what you like. You do not need chorizo if you don’t want the full Monty, but done up like this, it’s not an appetizer, it’s a meal. Again, if you don’t have the Mexican cheeses, just use a blend of what you do have in the way of melting cheeses – It’ll be just fine.

Queso de UrbanMonique

1/2 Cup Chihuahua, Asadero, or Oaxaca Cheese
1/2 Cup Extra Sharp Cheddar
1/4 Cup Monterrey Jack
1/4 Pound fresh Chorizo
4-6 Hatch Chiles (Anaheim’s will do)
2-4 Jalapeño or Serrano Chiles
1/2 Sweet Onion
1 Tomato
2 Cloves fresh Garlic
6-8 stems fresh Cilantro
2 Ounces Tequila (No rotgut)
1 Ounce Avocado Oil
1/2 teaspoon Mexican Oregano
1/2 teaspoon Sea Salt
1/2 teaspoon fresh ground Pepper

Consider frying up fresh tortilla chips with a great batch of Queso
Consider frying up fresh tortilla chips with a great batch of Queso

Fresh tortillas and tortilla chips
Fresh Pico de Gallo or Salsa

If you like your tortillas or chips warm, preheat oven to 200° F, wrap them in foil, and place on a middle rack.

Grate all cheeses and blend thoroughly.

Rinse, stem, seed, devein, and dice all chiles.

Peel, trim and dice the onion.

Peel, trim and mince the garlic.

Rinse, trim and dice the tomato.

Rinse and mince the cilantro.

In a large sauté pan over medium heat, cook the chorizo, about 3-5 minutes. Remove to a plate lined with clean paper towel and set aside.

Deglaze the hot pan with the tequila, scraping up all the dark bits from the bottom of the pan.

Add the oil to the hot pan, and when heated through, add onion and chiles – Sauté until chiles soften and onion starts to turn translucent, 2-3 minutes. Add the garlic and sauté until the raw garlic smell dissipates, 1-2 minutes.

Add the tomato, cilantro, oregano, salt and pepper and stir to incorporate. Cook until those ingredients are heated through, about another 2-3 minutes.

Remove the sautéed veggie blend to the plate with the chorizo. Remove the pan from heat, wipe any excess oil from it, then return drained chorizo and veggies to the pan to stay warm.

Remove tortillas and/or chips from oven and set aside.

Preheat oven to broil and set a rack in a slot that leaves about 6” from the broiler element.

Place cheese in an 8” x 8” oven proof casserole or baking pan. Broil until the cheese is completely melted, bubbling, and starting to brown, about 4-6 minutes.

Bring cheese pan to the table and set on a trivet or hot pad. Carefully add veggie and chorizo blend to the cheese and stir to incorporate.

Scarf it all down with icy cold Mexican beer.

¡Salsa Espectacular!

¡Esto es un Salsa Espectacular!

Raspberry Pico de Gallo - A slice of Heaven in a bowl
Raspberry Pico de Gallo – A slice of Heaven in a bowl

Open your fridge and look at the door side – Chances are good that what you’ll see there are condiments – in ours, you find mustards, relish, horseradish, harissa, ketchup, mayo, sriracha, and of course, salsa. Those last three illustrate big changes in what folks in this country like and buy most of, in the ever-changing condiment world. In 2011, mayo was King. By 2014, salsa had surpassed all, (for the second time – More on that later), and as of last year, sriracha topped regular old salsa for the win. Interesting, is it not? Think about it and it makes great sense. Sure, the old standbys still star on sandwiches, and as constituents in sauces, salads, and the like – but salsa can do much more than any of those, and, well, sriracha is good with damn near anything.

Of course, salsa is still king, because sriracha is, after all, exactly that – Salsa, and not very different from the predominantly Mexican varieties we’re used to here. I say varieties, but truth be told, us folks up here in El Norte are far from well schooled in the stunning pantheon that is Mexican salsa – And that’s just speaking of Mexico, let alone the rest of Central and South America. Trust me when I tell you that you’re really missing something spectacular if that’s the case for you. Today, we’re out to fix that.

I’ll provide links to several recipes that you’ll find here, and add a few new ones as well. The rest of this is kind of a primer, designed to hopefully show you something new, pique your interest, and get you digging for a variation you can call your own. You’ll also notice I’m not going to describe a whole lot of parings, and that’s done on purpose – What you like salsa on – what kind on what things – That’s your gig, and discovering for yourself is a hell of a lot more fun than reading what I think you should eat, yeah?

Many Americanos assume that the term salsa is purely Mexican, but it’s definitively not. Salsa means ‘sauce’ in Spanish, Italian, and Greek. The term derives from the Latin word ‘salsus’, meaning salted. I think it’s an interesting fact that, while touched with sweet, heat, herbs, and spices, it’s still that salty, savory bass note that defines the salsa rhythm section. Of course, sauces didn’t start out that way anywhere that lacked tomatoes – That makes the salsa we’re used to a true native of Mexico, Central, and South America. It wasn’t until the Spaniards caused all their mayhem in the new world that the tomato made its way over to Europe, and then basically conquered the world.

Salsa began with the Aztec, Inca, and Mayan peoples. The Spanish were intrigued, and termed the piquant blend of tomatoes, chiles, herbs, and spices ‘salsa’ as far back as the late 16th century – Then they took it back home with them. While those three legendary civilizations largely didn’t survive, their salsas did, and continue to flourish throughout the Americas. It’s these Mexican staples that largely flavor things up here in the north.

One version of the stuff, ubiquitously known as ‘hot sauce,’ ( Basically chiles, vinegar, and salt, AKA, what’s in sriracha), caught on quite early here in America – Maybe earlier than you’re aware of – That’s particularly interesting in light of the fact that, by the mid 20th century, a fair number of those chiles and brands were very hard to find, having been driving out by post WWII food homogeneity. Yet the first bottled hot sauce, powered by cayenne chiles, was offered for sale in Massachusetts, back in 1807. In 1849, Louisiana banker Colonel Maunsell White planted the first crop of Tabasco chiles north of the border – Ten years later, Maunsell marketed the first bottles of ‘Tobasco’ chile Sauce, and Edmund McIlhenny plants some seeds obtained from Maunsell on his property – Avery Island, Louisiana. In 1868, McIlhenny poured his aged sauce into used cologne bottles and sent it out as samples, resulting in thousands of orders. By the 1860s, you could buy bird chile powered sauce in New York City. By 1898, a former McIlhenny employee started up B. F. Trappey & Sons, and another legendary sauce was born.

¡Salsa Espectacular!
¡Salsa Espectacular!

In 1917, Henry Tanklage introduced La Victoria Salsa Brava, a traditional Mexican style salsa still in production today. La Victoria’s red, green, and enchilada sauces, along with Old El Paso, (which was formed in 1917, but didn’t start making Tex-Mex stuff until 1969), are the stuff that introduced generations of gringos to Mexica and Tex Mex cooking. It’s reasonable to say that the full circle of originators can be closed with David and Margaret Pace’s introduction of his namesake salsa in 1947. Pace noted that, “In ’47, my sauce bottles exploded all over the grocery shelves because I couldn’t get the darned formula right.” Those were simpler time, without a doubt. By the mid 1980s, the salsa craze was in full swing, and by the early ’90’s, salsa outsold all other condiments for the first time.

Salsa, as most of us know it, is a play on Salsa Roja, a tomato based, cooked salsa, usually containing onion and chile, with hints of garlic and cilantro. It’s what you get when you sit down at damn near any Mex joint in the U.S. As simple as it is, the range of quality and taste is huge. I argue that you can reliably learn much about the restaurant you’re about to patronize by how good that first dish of salsa is – If it’s inspired – nuanced, with obvious care given to balance and the overall flavor palette, you’re about to eat good food. If it’s dull, lifeless, tastes old or made from crappy ingredients, well… I’ve been known to get up and go elsewhere. The lions share of American store bought salsa is salsa roja, regardless of how schmancy it may sound. Other popular roja derivatives include ranchera, taqueria, and brava. Many, many derivations on this theme have been made and are sold, most of which feature various levels of heat, (from mild to truly stupid), roasting of the constituents, or exotic additions. Those are all great, but if you find something you like, what’s far greater is for you to dissect that recipe and make one of your own – That’s what the folks who sell that stuff did, so why shouldn’t you?

Pico de Gallo - Delicious, whatever the root of the name
Pico de Gallo – Delicious, whatever the root of the name

Probably the next most well known version is Pico de Gallo, which literally translates to ‘rooster’s beak.’ There are competing tales for the origin of the name, from the fact that serrano chiles kinda look like a birds beak, to the ‘chicken feed’ consistency of well made Pico, to the early propensity to eat it by grabbing a pinch between dialing finger and thumb – You get to decide on that one… Pico is a Salsa Cruda, raw salsas that need nor want cooking. From a straight mix of tomato, onion, chile, and cilantro, to blends made with corn, fruit, seeds, nuts, or more exotic veggies, they’re a delight and a must make. Our raspberry Pico is stunningly good, and illustrates why you see some kind of acid in most of them – Be it citrus, mango, berries, or a splash of vinegar, that slightly sweet counterpunch and bite makes amazing things happen.

Salsa Verde, is, of course, green. Verdes are usually cooked sauces made with tomatillos, that pre-Colombian Nightshade relative native to pretty much everywhere in the Americas except the far north. Tomatillos have a bunch of pectin, so they gel up nicely and form a rich Sauce that sticks to what you put it on. Mixed with chiles, onion, garlic, and cilantro, they have a sublime, early flavor that goes well with many things.

Salsa Ranchera is a roasted red sauce made from tomatoes, chiles, and a spice blend. It’s typically blended to a smooth consistency and served warm. If you’re making huevos rancheros, it’s a must have.

Salsa Negra
Salsa Negra

Salsa Negra is not well know up here, but it should be. A combination of chiles, garlic, spices, and oil, it’s pungent and delightful, more like a Mexican style harissa or sambal than a salsa roja, and is much more potent. See our recipe below.

Farther south, there are many iconic salsas, some of which we’ve covered, and some you need to check out.

Chimichurri, that delightfully pungent mix of parsley, onion, garlic, and chiles in oil and vinegar, is the most popular thing in Argentina and Uruguay, and for good reason. Here’s a recipe for you to try.

Salsa de Lazano - Costa Rican gold
Salsa de Lazano – Costa Rican gold

In Costa Rica, the ubiquitous table condiment is Salsa Lizano, a smooth, delicate brown sauce that is, frankly, highly addictive. There’s a recipe below.

In Peru, the go to is Peri Peri. Its more like harissa than most South American salsas, mainly because the most fiery and traditional version is powered by African birds eye chiles, which truly do pack a wallop. You can make it with less incendiary stuff, and many folks down there do. Recipe down below for you.

And then, from the Caribbean, Cuba, and the Yucatán, there’s mojo, the heavenly marinade that powers great carne asada – You’ll find that over on this page.

So, there you have it, a salsa map to go wild with. Tonight, I’m gonna do pork tenderloin tacos, with two fresh picos, one corn, one berry – What are you making?

 

Carrot Salsa

1 Pineapple
1 large Carrot
1/2 small Sweet Onion
1-2 Jalapeño Chiles
1/4 small Red Bell Pepper
5-6 sprigs fresh Cilantro
1/2 fresh small Lemon
1 teaspoon Lemon Thyme
Sea Salt and fresh ground Pepper to taste

Peel, core, trim pineapple, and dice 2 Cups.

Peel, trim and grate 2/3 Cup of the carrot.

Peel, trim and fine dice the onion and pepper.

Trim, devein and de-seed the Jalapeño, (or leave all that if you like the heat, and you can always use hotter chiles – I should write this into every recipe, just for David Berkowitz – The DB Rule 😄)

Mince the Cilantro.

Throw all that into a non-reactive mixing bowl. Add the lemon thyme, lemon juice, and zest. Season lightly with Salt and Pepper.

Refrigerate covered for at least an hour, then remove, remix and taste – Adjust seasoning as needed.

 

Salsa Negra

EThis stuff was born to power rice and beans, as far as I’m concerned, but it’s incredible on a whole lot more than that – Put this on roasted Brussels sprouts and suddenly, you live Brussels sprouts…

8-10 cloves Black Garlic (Readily available at many Asian groceries and online, this aged Garlic is more intense, sweeter, and notably darker, hence the name – It is basically slowly caramelized over a long period of time, and it’s amazing. If you don’t have that and the jones hits you, see below)
8-10 cloves fresh Garlic
2-4 fresh Chiles, (Guajillo, Serrano, or Árbol if you can get them, if not, use 1 ounce of guajillo and árbol each, reconstituted)
3/4 Cup Avocado Oil
1 Tablespoon distilled White Vinegar
1 Tablespoon Agave Nectar
1 teaspoon Cumin seed.
Sea Salt

* If you don’t have black garlic, in a heavy sauté pan over medium heat, add a couple Tablespoons of avocado oil and allow to heat through. Stem and peel a whole head of garlic, and slice big cloves in half. Pack a nice, solid layer of garlic onto the pan and reduce heat to medium low. Keep an eye on things and stir occasionally. Let the garlic cook until it’s deeply browned, aromatic, and soft, then use that for the recipe.

Peel, trim and mince black and fresh garlic.

Stem, seed, and devein chiles, (Or apply the DB rule)

Pulse the Cumin seed in a spice grinder until their roughly broken up, but not powdered.

In a heavy sauce pan over medium heat, add the oil and allow to heat through. Add the chiles and cook for 5 to 7 minutes, until the chiles start to brown and and are quite fragrant.

Remove from heat and pour into a non-reactive jar or bowl. Add the garlic, vinegar, agave, cumin, and a teaspoon of salt. Mix well, then allow to cool, covered, to room temperature.

Will last for a couple of weeks in clean glass, refrigerated.

 

Salsa Lizano

1 1/2 Cups Vegetable Broth
1-2 Chiles, (Guajillo or Serrano are both good)
1/2 small Sweet Onion
2-3 Baby Carrots
1 Tablespoon Agave Nectar
1/2 fresh Lemon
1 Tablespoon distilled White Vinegar
2 teaspoons Blackstrap Molasses
2 teaspoons pickling Salt
1/2 teaspoon ground Cumin

 

Peel, trim, and fine dice carrot and onion.

Stem chiles, cut in half, then devein and deseed.

In a heavy skillet over medium high heat, add the chiles and pan roast for 3-5 minutes until they start to blister and get quite fragrant.

Add the veggie broth, onion, and carrot. Allow to heat through until it simmers, then reduce heat to medium low and simmer for about 5 minutes. Remove from heat and allow to cool for a few more minutes.

Zest lemon half.

Strain the cooked veggies, reserving the broth. Add veggies to a large mixing bowl.

Add Agave Nectar, vinegar, lemon juice and zest, molasses, cumin, and salt to the mix.

Add 1 cup of the reserved broth to the bowl.

Process with a stick blender, (use your regular blender if, gods forbid, you don’t have a stick). Blend to a smooth, even consistency. If you want super smooth, run the processed sauce through a single mesh strainer, otherwise just leave it rustic.

It’ll last a good two weeks in clean glass, refrigerated.

 

Peri Peri Sauce – Peruvian Rocket Fuel

1/2 Cup African Birds Eye Chiles, ( árbol, birds beak, cherry, or red serranos will work fine too)
1 Red Onion
8 cloves Garlic
2 small Tomatoes
1 small Red Bell Pepper
1 large Lemon
3 Tablespoons Cider Vinegar
2-3 Tablespoons Avocado Oil
1 Tablespoon Agave Nectar
2 teaspoons Smoked Paprika
2 teaspoons Sea Salt
1 teaspoon Mexican Oregano
1/2 teaspoon ground Black Pepper
2 Bay Leaves, (Turkish or California, as you prefer)

Place whole chiles, onion, bell Pepper, chiles, and peeled garlic on a rimmed baking sheet under a high broiler. Broil for 2-3 minutes, until veggies start to blister, then turn – Repeat until all sides are done, remove from heat. Once the veggies are cool enough to handle,

Stem, seed, and devein chiles and bell pepper, mince garlic, fine dice onion, chiles, and pepper.

Set up to blanch tomatoes- One pot of boiling water, with an ice water bath next to that. Pop the tomatoes in for about 30-45 seconds, then remove with a slotted spoon and immerse them fully into the ice water bath until fully cooled.

Remove tomatoes, peel of skins, and rough chop.

Zest and quarter the lemon.

In a heavy sauce pan over medium heat, add all prepped veggies, agave nectar, paprika, salt, pepper, oregano, and bay leaves. Mix well, bring to a simmer, then reduce heat to just maintain that, and cook for 25-30 minutes.

Remove from heat and allow to cool for about 10 minutes.

Add cooked ingredients to a blender vessel, then add lemon juice, and vinegar, then process blender until the sauce is nice and smooth.

Finally, while processing add a slow drizzle of oil, allowing the sauce to take it up at its preferred rate.

You may run it though a single mesh strainer, or leave it rustic.

It’ll last a good week refrigerated in clean glass.

Try it on chicken, pork, or burgers.

 

 

Restaurant Style Rice & Beans

M and I don’t eat out much, predominantly because we cook better than most restaurants. That said, there are times when you just get a serious hankering for the real thing, and when that happens to us, more times than not, it’s for good Mexican or Tex Mex. The bug hit us Saturday night, and we went to our small town, truly fabulous joint – Chihuahua’s in Ferndale, Washington. Chihuahua’s is a gas for several reasons – First off, they have an eclectic menu of genuine regional Mexican gems, interspersed with more typical Tex Mex offerings, (Which I unabashedly dig, by the way.) Secondly, they own the whole block, and the sprawling interior seats 300 folks – A quirky, kitschy, great place to eat, people watch, and enjoy a seriously good house made margarita, (Order the Denver). Third, the Hernandez family and staff are seriously dialed in for making a great dining experience happen – they’re connected with radios and discrete ear pieces, so within seconds of sitting down, warm chips and fabulous house made salsa appears like magic, somebody comes for your drink order, and food is always delivered hot and fresh. Hit up your server for mas serviettas y salsa, and they appear almost before you’re done asking. If you’re ever in the area, go there, and order the slow cooked pork shanks with the green sauce – To die for!

All that said, what I truly love are the retried beans and rice. You can get charro beans, as M always does, but I love the refrieds – Silky, perfectly seasoned, and the rice – Slighly dry, with great flavor and bite. Salsa may be the first judge of a good joint, but truly great restaurant style beans and rice seal the deal. Here’s how to make your own at home that’ll rival your fave spots, even Chihuahua’s.

For real deal restaurant style refrieds, there are some critical caveats. First off, you’ve got to use fresh, dried beans. Pintos are far and away the go-to restaurant bean, but you certainly can use black, red, or even white if you like – and of course, what you have on hand certainly has bearing on what you use when the spirit moves you. Secondly, texture is as important as seasoning – You need that silky, smooth consistency. To get it, you need an immersion blender, period. Yes, you can use a blender, but the mess, additional time required, and over all hassle factor. Thirdly, you need a little bit of lard, the pièce de résistance of a great refried recipe. Finally, we don’t always have time, energy, or materials to make beans from scratch, so I’ll include cheat recipes for canned refrieds as well, and trust me, they’ll come out great.

Speaking of lard, leaf lard is king in the world of pork fat; if you’ve not tried it, you need to. Leaf lard comes from the super soft fat around the kidneys and loins of the pig, and it maintains that softness when rendered – It spreads readily at room temp, and has a subtle hint of porkiness that adds that certain je nais se quois to your refrieds, (and anything else your heart desires). It’s not overtly piggy tasting at all, which is why bakers also dig it for making super flaky pie crusts. Leaf lard used to be hard to find, but is now readily available – Ask a local butcher, or find it online through many sources, (And plain old lard will certainly do, as that’s what’s usually used, anyway.)

For rice, any decent long grain white will do – The Magic is in the cooking method, although having good quality, fresh stuff is a must.

Cooking is all about options, and you need them with something as apparently simple as retried beans. Ideally, we’d soak beans overnight, and then slow cook them for hours before transformation to refried. Barring that, a good slow cooker allows you to combine those steps, and let it work for 8 or 9 hours while you’re at work. The low and slow is what most good restaurants do, and you’ll want to give that a whirl. What we’ll do here is explore some cheats that’ll get you stellar results with less of a time commitment. Just as we’ve shown you for soups and stews, proper ingredients, seasoning, and layering of flavors can make almost anything taste like you’ve slaved for hours, and refried beans are no exception. If you go the low and slow stove top, oven, or slow cooker route, everything goes in the pot and then let ‘er rip. The primary cheat version will reduce everything down to three or four hours, tops.

This recipe will make way more than enough beans for a single meal, and that’s a good thing – When you make great stuff, make extra. You can and should freeze some, either in a vacuum sealed bag or ziplock with the air sucked out – They’ll be good for 90 days, easy.

Mise en place for the beans
Mise en place for the beans

Restaurant Style Refried Beans

3 Cups dried Beans, Pintos preferred (others just fine)
4 Cups Chicken Broth
2 Cups water
1 Cup diced Yellow Onion
1/2 Cup diced Red Bell Pepper
1/2 Cup Crema (Sour cream is fine)
2 cloves minced fresh Garlic
1 Tablespoon Lard
2 teaspoons ground Cumin
1 teaspoon Franks Hot Sauce
1 teaspoon Smoked Paprika
1 teaspoon Sea Salt
1 teaspoon ground Black Pepper

Rinse beans and remove any floaters. Check them for little rocks too – Not uncommon in dried beans.

Cover beans with at least 3″ of water, in a large sauce pan over high heat, and bring to a boil.

Boil beans for one minute, then cover and remove from heat. Allow beans to steep in hot water for one hour.

After a one minute boil and an hour soak - Just look at that liquor!
After a one minute boil and an hour soak – Just look at that liquor!

Add beans and liquor to a stock pot over medium high heat.

Add all other ingredients, except crema, and stir to incorporate. Bring beans to a boil, then cover and reduce heat to low. Simmer beans for 1-2 hours, until they’re fork tender. Be prepared, the aroma will make your stomach growl…

They take less than half the time of low and slow, but nobody will know
They take less than half the time of low and slow, but nobody will know

You’ll have enough beans for several meals. See above for freezing.

Transfer two cups of cooked beans to a large mixing bowl. Process the beans with a stick blender until they’re smooth and creamy.

In a large cast iron skillet over medium heat, add a tablespoon of lard and allow to melt and heat through.

Add the processed beans and stir to incorporate. When the beans start to bubble, turn off the heat, add crema or sour cream and whisk to incorporate and heat through.

Real deal refrieds, rich and creamy
Real deal refrieds, rich and creamy

Serve piping hot, garnished with shredded cheddar or jack cheese.
No time for all that? No problem – Here’s the super fast cheat that’ll yield surprisingly good results.

Big Time Cheat Refried Beans

1 16 ounce can Refried Beans
1/4 Cup Crema or Sour Cream
1/2 teaspoon granulated Garlic
1/2 teaspoon granulated Onion
1-3 teaspoons of Franks Hot Sauce
Pinch of Sea Salt
Couple twists of ground Black Pepper

In a cast iron skillet over medium high heat, melt 2 teaspoons of lard. Add beans, garlic, onion. Hot sauce, salt and pepper. Whisk with a fork to incorporate,and allow to heat through until bubbling.

Turn off the heat, add crema or sour cream, whisk to incorporate

Serve piping hot, garnished with shredded cheddar or jack cheese.
Great Mexican restaurant rice is never heavy or soggy – It’s light, fluffy, and nicely seasoned, and that’s what you’ve got here. Slightly on the dry side, and with a notable, nutty taste, the secret lies in the cooking method as much as it does the ingredients. Here’s the drill.

Real Deal Mexican Restaurant Rice

1 Cup long grained White Rice
1 1/2 Cups Chicken Broth
1/2 Cup Tomato Sauce
1 small cloves fresh Garlic, minced
1/2 teaspoon ground Coriander seed
1/2 teaspoon Sea Salt
4-5 twists fresh ground Black Pepper
2 Tablespoons Lard

In a large sauce pan over medium heat, add the lard and allow to melt and heat through.

Add the rice to the hot pan and sauté the rice, stirring gently and steadily, until the rice turns light brown.

Add ground coriander, garlic, salt and pepper – continue sautéing until the rice is golden brown.

When the rice is golden brown, it's time to add stock and tomato sauce
When the rice is golden brown, it’s time to add stock and tomato sauce

Add chicken broth and tomato sauce and stir to incorporate.

Bring the heat up to medium high and allow the mixture to boil.

Reduce heat to low, cover the pan and cook for 20 to 25 minutes.

Restaurant style rice, savory and nutty
Restaurant style rice, savory and nutty

Remove from heat and fluff with a fork.

Serve piping hot.

T Bone Tacos with rice and beans
T Bone Tacos with rice and beans