ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
Smooth guacamole, crunchy tostados, and refried black beans create a real taste sensation
Yield: 4 servings
1-1/2 pounds lean ground beef ½ teaspoon salt Generous dash of freshly ground pepper 1-1/2 cups Frijoles Refritos, using black beans. ½ cup crushed corn chips 4 sesame hamburger buns, Kaiser rolls, or onion rolls 1 tablespoon butter (optional) 1-1/2 cups Guacamole ½ cup chopped Spanish onion ½ cup mixed shredded Monterey Jack cheese and Cheddar cheese ¼ cup Salsa Roja or purchased salsa 2 tablespoons sliced pickled jalapeno chiles (optional)
1. Mix beef with the salt and pepper in a large bowl. Shape into 4 flat patties. Preheat broiler or grill. Cook burgers to desired doneness.
2. Meanwhile, prepare refried beans, substituting black beans for the pintos; or if time is short use canned refried black beans. Top beans with the crushed corn chips.
Split buns, lightly butter them, if desired, and grill or toast them. To serve, place beans on the bottom half of a bun, then add a burger and layers of the following- guacamole, onion, cheese, salsa, and jalapeno chiles, if using. Top with the other bun half. Repeat