Venti Quattro
07-11-2012, 02:10 AM
How to Make Mexican-Style Beans
Learn to cook dried black beans and pinto beans -- two staples in Mexican cooking -- for salads, refried beans, fillings, and more.
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Wander the stalls at Mexican markets and you will see just how important dried beans are to the Mexican diet. Beans are indigenous to Mexico; like corn, they were cultivated by the early inhabitants of Mexico. While there are many varieties available, pinto beans and black beans are two favorites in Mexican cooking. Speckled pinto ("painted" in Spanish) beans are used to make refritos or refried beans. Black beans are enjoyed as a side dish and are used in soups, salsas, and as a filling in burritos and enchiladas.
Bean Basics
These directions work for both dried pinto beans and black beans.
How to store beans
Keep dried beans in an airtight container in a cool, dry, dark place for up to 1 year. The older the beans, the longer they take to cook.
How to soak beans
The easiest way to soak beans is to cover 1 pound of beans with 8 cups cold water in a big pot or Dutch oven and let them sit overnight. For same-day results, combine the beans and water in the pot and bring to boiling. Reduce heat and simmer for 2 minutes. Remove from the heat and let stand, covered, for 1 hour. Drain and rinse the beans well.
Tip: Add a pinch of salt to the soaking water to make the beans softer. Make sure to rinse the beans well since salt will toughen the beans as they cook.
How to cook dried beans
Cook the beans according to your recipe. Or place the soaked and rinsed beans back in the pot and cover with 8 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 75 to 90 minutes or until tender, stirring occasionally.
Tips: To speed up cooking, add ½ teaspoon baking soda to the cooking water.
For the best flavor and texture, cook beans the day before they are served and allow them to cool in their cooking liquid. This allows more time for the flavor to develop and for the beans to soak up some of the liquid. Though it's ideal to soak the beans until the water is cool, you don't have to cool completely before draining.
Using canned beans: It's quick and convenient to cook with canned beans. Rinse and drain the beans before cooking since the liquid in canned beans is typically high in sodium.
Refried Beans
Refried beans are not actually fried -- they're cooked twice, a process that gives them their flavor. Use refried beans as a side dish, as a dip for tortilla chips, or as a filling for tostadas, burritos, and enchiladas. You can use homemade and canned refried beans interchangeably.
How to make refried beans
1. Soak and drain ½ pound pinto beans as directed above.
2. Cook the beans (following directions above) for 2-½ to 3 hours or until the beans are very tender.
3. Drain the beans, reserving the cooking liquid.
4. In a saucepan cook garlic in bacon drippings for more flavor. For a healthier option, cook the garlic in olive oil instead.
5. Add the beans and mash them with a potato masher.
6. Stir in just enough of the reserved cooking liquid to make the beans smooth and pastelike.
7. Continue to cook until thick, stirring often to avoid sticking and scorching.
8. If desired, top refried beans with shredded cheese, snipped cilantro, or chopped green onion.
Get the refried beans recipe
Recipes using refried beans:
Bonanza Bean Dip
Bean and Cheese Burritos
Cheese and Bean Quesadillas
Tex-Mex Chicken and Tortilla Stack
How to make seasoned black beans
Cook canned beans in a seasoned broth -- you'll save on prep time, but the beans will still have lots of delicious flavor.
1. Create a flavorful cooking liquid with ingredients commonly used in Mexican cooking -- chicken broth, onion, sweet pepper, garlic, lime juice, and oregano.
2. To break up the beans and distribute the flavors, mash the mixture gently with a potato masher. Season the beans with bottled hot pepper sauce to taste.
3. If you like, garnish the black beans with chopped tomato, snipped fresh cilantro, or chopped green onion. Serve them with lime wedges or tortillas.
Recipes using black beans:
Turkey and Black Bean Chimichangas
Black Bean Soup with Sausage
The Best Black Bean Dip
Venti Quattro
07-11-2012, 02:11 AM
Burrito
From Wikipedia, the free encyclopedia
For other uses, see Burrito (disambiguation).
Burrito
Origin
Alternative name(s) Taco de harina
Place of origin Mexico
Details
Main ingredient(s) Tortillas, refried beans or meat
A burrito (US English /bəˈritoʊ/, Spanish: [buˈrito]), or taco de harina,[1] is a type of Mexican food. It consists of a wheat flour tortilla wrapped or folded into a roughly cylindrical shape to completely enclose a filling. (In contrast, a taco is generally formed by simply folding a tortilla in half around a filling, leaving the semicircular perimeter open.) The flour tortilla is usually lightly grilled or steamed, to soften it and make it more pliable.
In Mexico, refried beans or meat are sometimes the only fillings. In the United States, however, fillings generally include a combination of ingredients such as Mexican-style rice or plain rice, refried beans or beans, lettuce, salsa, meat, avocado, cheese, and sour cream, and the size varies, with some burritos considerably larger than their Mexican counterparts.
Contents [hide]
1 Etymology
2 History
2.1 Antecedents
2.2 Development in Mexico
2.3 Development in the United States
3 Regional varieties
3.1 Mexico
3.2 United States
3.2.1 San Diego
3.2.2 San Francisco or Northern California Burrito
4 Others
4.1 Breakfast burrito
4.2 Smothered burrito
5 Related foods
6 Research
7 See also
8 References
9 Further reading and resources
[edit]Etymology
The word burrito means "little donkey" in Spanish, as a diminiuitive form of burro, or "donkey". The name burrito as applied to the food item possibly derives from the appearance of a rolled up wheat tortilla, which vaguely resembles the ear of its namesake animal, or from bedrolls and packs that donkeys carried.[2] In some areas, such as the Lower Rio Grande Valley, they are called patos, meaning "ducks", again presumably derived from their appearance (cf. golubtsy).
[edit]History
[edit]Antecedents
Hand-held take-out foods like the burrito have a long history. Before the Spanish colonization of the Americas, indigenous peoples were eating hand-held snack foods like corn on the cob, popcorn and pemmican. In Mexico, the Spanish observed Aztecs selling take-out foods like tamales, tortillas, and sauces in open marketplaces. The Pueblo people of the desert Southwest also made tortillas with beans and meat sauce fillings prepared much like the modern burrito we know today.[3]
Cuisine preceding the development of the modern taco, burrito, and enchilada was created by the Pre-Columbian Mesoamerican Aztec peoples of Mexico, who used tortillas to wrap foods, with fillings of chile sauce, tomatoes, mushrooms, squash, and avocados. Spanish missionaries like Bernardino de Sahagún wrote about Aztec cuisine, describing the variety of tortillas and their preparation, noting that the Aztecs not only used corn in their tortillas, but also squash and amaranth, and that some varieties used turkey, eggs, or honey as a flavoring.[4]
[edit]Development in Mexico
The precise origin of the modern burrito is not known. In the 1895 Diccionario de Mexicanismos, the burrito was identified as a regional item from Guanajuato and defined as "Tortilla arrollada, con carne u otra cosa dentro, que en Yucatán llaman coçito, y en Cuernavaca y en Mexico, taco" (A rolled tortilla with meat or other ingredients inside, called 'coçito' in Yucatán and 'taco' in the city of Cuernavaca and in Mexico City).[5]
An often-repeated folk history[6] is that of a man named Juan Mendez who sold tacos in a street stand in the Bella Vista neighborhood of Ciudad Juárez, using a donkey as a transport for himself and the food, during the Mexican Revolution period (1910–1921). To keep the food warm, Mendez wrapped it in large homemade flour tortillas inside individual napkins. As the "food of the burrito" (i.e., "food of the little donkey") grew in popularity, "burrito" was eventually adopted as the name for these large tacos.[citation needed]
[edit]Development in the United States
In 1923, Alejandro Borquez opened the Sonora cafe in Los Angeles, which later changed its name to the El Cholo Spanish Cafe.[7] Burritos first appeared on American restaurant menus at the El Cholo Spanish Cafe during the 1930s.[8] Burritos were mentioned in the U.S. media for the first time in 1934,[9] appearing in the Mexican Cookbook, a collection of regional recipes from New Mexico authored by historian Erna Fergusson.[10]
[edit]Regional varieties
[edit]Mexico
Burritos are a traditional food of Ciudad Juárez, a city in the northern Mexican state of Chihuahua, where people buy them at restaurants and roadside stands. Northern Mexican border towns like Villa Ahumada have an established reputation for serving burritos. Authentic Mexican burritos are usually small and thin, with flour tortillas containing only one or two ingredients: some form of meat or fish, potatoes, rice, beans, asadero cheese, chile rajas, or chile relleno.[11] Other types of ingredients may include barbacoa, mole, refried beans and cheese, deshebrada, and (shredded slow-cooked flank steak). The deshebrada burrito also has a variation with chile colorado (mild to moderately hot) and salsa verde (very hot). The Mexican burrito may be a northern variation of the traditional taco de Canasta, which is eaten for breakfast, lunch, and dinner.[citation needed]
Although burritos are one of the most popular examples of Mexican cuisine outside of Mexico, in Mexico they are only popular in the northern part of the country. However, they are beginning to appear in some nontraditional venues in other parts of Mexico.
Wheat flour tortillas used in burritos are now often seen throughout much of Mexico (possibly due to these areas being less than optimal for growing maize), despite at one time being peculiar to northwestern Mexico, the Southwestern US Mexican American community, and Pueblo Indian tribes.
Burritos are commonly called tacos de harina (wheat flour tacos) in central and southern Mexico and burritas (feminine variation, with 'a') in northern-style restaurants outside of northern Mexico proper. A long and thin fried burrito similar to a chimichanga is prepared in the state of Sonora and vicinity, and is called a chivichanga.[12]
[edit]United States
See also: American cuisine
The most common style of the burrito in the United States is not as common in Mexico. Typically, American style burritos are larger than Mexican ones, and stuffed with more ingredients than the primary meat and/or vegetable filling. Pinto or black beans, white rice (with cilantro and lime or Mexican style), guacamole, salsas, cheese, and sour cream and onion are frequently added.
[edit]San Diego
The San Diego style of burrito has been described as "austere" and "simple".[13][14] A carne asada burrito in San Diego, for example, can consist solely of chunks of carne asada and guacamole,[15] or carne asada, guacamole, and pico de gallo salsa,[16] without other ingredients such as rice and beans. One may also encounter non-traditional, "healthy" burrito fillings such as eggplant.[17]
Contents of a California Burrito from San Diego.
The California burrito, a San Diego-area specialty,[18] consists of chunks of carne asada meat, French fries, cheese, and either pico de gallo, sour cream, or guacamole (or some combination of these three).[19][20] The ingredients are similar to those used in the carne asada fries dish, and it is considered a staple of the local cuisine of San Diego, California.[21] With its merging of French fries with more traditional burrito fillings, the California burrito is an example of fusion border food.[17] Although the California burrito originated in San Diego sometime in the 1980s, the earliest-known published mention of one was in a 1995 article in the Albuquerque Tribune.[22]
[edit]San Francisco or Northern California Burrito
Main article: San Francisco burrito
Also called a Mission or Mission-style burrito, the typical San Francisco burrito is produced on a steam table assembly line, and is characterized by a large stuffed tortilla, wrapped in aluminum foil, which mainly consists of carne asada (beef), Mexican style rice, whole beans (non refried), sour cream and light onion. The origins of the San Francisco burrito can be traced back to Mission District taquerias of the 1960s and 1970s. Other theories state the original San Francisco burritos began with farmworkers in the fields of the Central Valley in particular the regions of Fresno and Stockton.[23] or with miners of the 19th century.[2] Febronio Ontiveros describes that he began offering the first retail burrito in San Francisco at El Faro (The Lighthouse) in 1961, a corner grocery store on Folsom Street. Ontiveros claims credit for inventing the "super burrito" style leading to the early development of the "San Francisco style". This innovation involved adding rice, sour cream and guacamole to the standard meat, bean and cheese burrito. El Faro got its start when firemen from a nearby station requested sandwiches, which Ontiveros was unable to make. Instead, Ontiveros offered the firemen burritos. Large tortillas were unavailable in the early 1960s, so three six-inch tortillas were used to hold the filling. Ontiveros sold the burritos for one US dollar.[23][24] Others claim that the origin of the San Francisco style burrito required the use of the large flour tortillas lacking at El Faro, and instead give credit to Raul and Michaela Duran who sold burritos made in the now famous San Francisco style from their meat market on Valencia Street in 1969, which they converted into the La Cumbre Taqueria in 1972.[2]
The San Francisco burrito emerged as a regional culinary movement during the 1970s and 1980s. The popularity of San Francisco-style burritos has grown locally, with Mission Street taquerias like El Farolito, and nationally with chains such as Chipotle Mexican Grill,[25] Illegal Pete's, Freebirds World Burrito, Qdoba, and Barberitos. In 1995, World Wrapps opened in San Francisco's Marina District, bringing a burrito-inspired sandwich wrap style to the restaurant industry.[26] There has been huge debate in the battle of best regional burritos in California. Some food critics have favored the Northern California burrito, and others have favored the famous California Burrito, which is largely popular in the border city of San Diego and as far north as Orange County.
[edit]Others
[edit]Breakfast burrito
The breakfast burrito, a variety of American breakfast, is composed of breakfast items wrapped inside a flour tortilla. This style was invented and popularized in several different regional American cuisines, most notably New Mexican cuisine, Southwestern cuisine, and Tex-Mex. Southwestern breakfast burritos may include scrambled eggs, potatoes, onions, chorizo, guisado, or bacon.[27] Tia Sophia's, a Mexican café in Santa Fe, New Mexico, claims to have invented the original breakfast burrito in 1975, filling a rolled tortilla with bacon and potatoes, served wet with chili and cheese.[28] Fast food giant McDonald's introduced their version in the late 1980s, and by the 1990s, more fast food restaurants caught on to the style, with Sonic Drive-In, Taco Bell, and Carl's Jr. offering breakfast burritos on their menus.
[edit]Smothered burrito
Wet burrito style
A smothered (often called "wet" or enchilada style) burrito is smothered with a red chili sauce similar to enchilada sauce with melted shredded cheese on top. It is usually eaten off a plate with a fork and knife, rather than hand held.[29] When served in a Mexican restaurant in the U.S., a melted cheese covered burrito is typically called a burrito suizo (suizo meaning Swiss, an adjective used in Spanish to indicate dishes topped with cheese or cream).[citation needed]
[edit]Related foods
Steak burrito bowl
A burrito bowl is not technically a burrito, as it consists of burrito fillings served without the tortilla, with the fillings placed in a bowl, and a layer of rice at the bottom. It is not to be confused with a taco salad, which has a foundation of lettuce inside a fried tortilla. The burrito bowl is found in some form at many national Mexican food chain restaurants.
A chimichanga is a deep-fried burrito popular in Southwestern and Tex-Mex cuisines, and in the Mexican states of Sinaloa and Sonora.[30]
[edit]Research
Taco Bell research chef Anne Albertine experimented with grilling burritos to enhance portability. This grilling technique allowed large burritos to remain sealed without spilling their contents.[31] This is a well known cooking technique used by some San Francisco taquerias and Northern Mexico burrito stands. Traditionally, grilled burritos are cooked on a comal (griddle).
Bean burritos, which are high in protein and low in saturated fat have been touted for their health benefits. Black bean burritos are also a good source of dietary fiber and phytochemicals.[32]
[edit]See also
Chimichanga
Corn burrito
Enchilada
Korean burrito
Popiah
Sandwich wrap
San Francisco burrito
Taquito
Latarian Milton
07-11-2012, 09:05 PM
The MK is dead. Many notables have left in the past few years or don't post much anymore like Findog, stretch, mono, and Ghazi.
irony is the whole shit seemingly happened overnight as the mavs won championship, they were active posters (not including findog) pre 11' championship and it seemed like they quit posting tacitly all of a sudden. they disappointed with their team winning the championship maybe, the mavs won championship so they lost the targets to talk shit upon?
findog, however, has been rather quiet for years since he broke up with his ex
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