1Add the 53 oz can of Bush's pinto beans to your pan and blend them up a little bit.
2Add the 53 oz can of Bush's pinto beans to your pan and blend them up a little bit.
3Add the 53 oz can of Bush's pinto beans to your pan and blend them up a little bit.
4Add half a cup of manteca to the beans.
5Add half a cup of manteca to the beans.
6Add half a cup of manteca to the beans.
7Refry the beans low and slow.
8Refry the beans low and slow.
9Refry the beans low and slow.
10In 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.
11In 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.
12In 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.
13Cook the sautéed mixture for three or four minutes.
14Cook the sautéed mixture for three or four minutes.
15Cook the sautéed mixture for three or four minutes.
16Add 10 guajillo peppers, two chiles anchos, three chiles de árbol, and two chiles chipotles (with stems and seeds removed from all of them).
17Add 10 guajillo peppers, two chiles anchos, three chiles de árbol, and two chiles chipotles (with stems and seeds removed from all of them).
18Add 10 guajillo peppers, two chiles anchos, three chiles de árbol, and two chiles chipotles (with stems and seeds removed from all of them).
19Add two cups of chicken stock and rehydrate the peppers.
20Add two cups of chicken stock and rehydrate the peppers.
21Add two cups of chicken stock and rehydrate the peppers.
22Add the pepper mixture to your blender and blend until smooth.
23Add the pepper mixture to your blender and blend until smooth.
24Add the pepper mixture to your blender and blend until smooth.
25Add half a cup of the blended pepper mixture to your beans.
26Add half a cup of the blended pepper mixture to your beans.
27Add half a cup of the blended pepper mixture to your beans.
28Save the rest of the blended pepper mixture to make your masa.
29Save the rest of the blended pepper mixture to make your masa.
30Save the rest of the blended pepper mixture to make your masa.
Ingredients
53 oz can Bush's pinto beans
53 oz can Bush's pinto beans
53 oz can Bush's pinto beans
0.5 cup Manteca
0.5 cup Manteca
0.5 cup Manteca
oil
oil
oil
1 onion sliced
1 onion sliced
1 onion sliced
5 cloves of garlic
5 cloves of garlic
5 cloves of garlic
1 teaspoon cumin seeds
1 teaspoon cumin seeds
1 teaspoon cumin seeds
1 tablespoon peppercorns
1 tablespoon peppercorns
1 tablespoon peppercorns
10 guajillo peppers, stems and seeds removed
10 guajillo peppers, stems and seeds removed
10 guajillo peppers, stems and seeds removed
2 chiles anchos, stems and seeds removed
2 chiles anchos, stems and seeds removed
2 chiles anchos, stems and seeds removed
3 chiles de árbol, stems and seeds removed
3 chiles de árbol, stems and seeds removed
3 chiles de árbol, stems and seeds removed
2 chiles chipotles, stems and seeds removed
2 chiles chipotles, stems and seeds removed
2 chiles chipotles, stems and seeds removed
2 cups chicken stock
2 cups chicken stock
2 cups chicken stock
Equipment
panblender
Tips
The beans will balance out the spiciness of the salsa roja.