Serves 1
Directions
- 1Add the 53 oz can of Bush's pinto beans to your pan and blend them up a little bit.
- 2Add half a cup of manteca to the beans.
- 3Refry the beans low and slow.
- 4In a separate pan with a little bit of oil, sauté one sliced onion, five cloves of garlic, one teaspoon of cumin seeds, and one tablespoon of peppercorns.
- 5Cook the sautéed mixture for three or four minutes.
- 6Add 10 guajillo peppers, two chiles anchos, three chiles de árbol, and two chiles chipotles (with stems and seeds removed from all of them).
- 7Add two cups of chicken stock and rehydrate the peppers.
- 8Add the pepper mixture to your blender and blend until smooth.
- 9Add half a cup of the blended pepper mixture to your beans.
- 10Save the rest of the blended pepper mixture to make your masa.
Ingredients
- 53 oz can Bush's pinto beans
- 0.5 cup Manteca
- oil
- 1 onion sliced
- 5 cloves of garlic
- 1 teaspoon cumin seeds
- 1 tablespoon peppercorns
- 10 guajillo peppers, stems and seeds removed
- 2 chiles anchos, stems and seeds removed
- 3 chiles de árbol, stems and seeds removed
- 2 chiles chipotles, stems and seeds removed
- 2 cups chicken stock
Equipment
panblender
Tips
- The beans will balance out the spiciness of the salsa roja.
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