/ck/ - Food & Cooking

Keep going

The ratio is 1 pound beans to 8 cups water. Since I did the presoak and the beans absorbed some water overnight I used 7 cups. I drained the beans first then added 7 cups fresh water to the pressure cooker and dumped in the beans.

I added a half of a white onion(I left it in large chunks so I could remove them later because I like a smooth texture).

4 whole cloves of garlic smashed.

Some onion, and garlic powder because I like the flavor with both fresh and dried seasonings.

A dash of Cumin.

3 level tablespoons of Knorr Chicken Bullion.

Fresh ground black pepper.

A packet of Sazón Goya- Culantro and Achioté.

3 Bay Leaves.

About 3 or 4 tablespoons of olive oil to prevent foaming.

The presoak took about 10 minutes off of the cook time. Normally about 35 minutes but now I'll set it to 25 on High Pressure and allow it to slowly depressurize naturally.

Where the magic happens. Behold my cast iron collection Bros. A couple are heirlooms and the rest are Lodge.

We're gonna start frying our frozen burger while we make our rice. All the meat is frozen by now and I forgot to take it out last night to thaw. No worries. My granny used to do the same thing for her Re-entry Spaghetti(the meat granules looked like it went through Re-entry before it got your plate). I have found that frying frozen beef actually breaks it down into smaller pieces of you constantly flip it and scrape the thawing/browning meat off the block. Giving you that fine Taco Bell meat experience. It's wild stuff. I miss granny.

Now we're going to start toasting our white rice. I dig my old Mahatma brand rice dispenser. I preheat the pot and then added enough olive oil to coat my rice. Once a grain of rice will float up and sizzle your oil is the correct temperature. Stir frequently to prevent scorching and for an even browning.

Our rice ingredients.
Olive oil
Sazón Goya-
Onion and Garlic powder
Bay Leaf
Black pepper
Knorr Chicken Bullion
Cumin
Diced Tomatoes and Green chilies
El Pato Hot Tomato sauce

You can see our rice is starting to turn golden brown. It is almost time to add our aromatics and stir quickly before adding our diced tomatoes and El Pato.

Add ~3 Bay Leaves and toss to help the oil coat the leaves. Then add the Goya, onion and garlic powders, and dash of Cumin and stir briskly to coat everything with oil but be careful not to burn it. The idea is that the oil is the vehicle for the spices. And you want them to be able to mingle their essential oils together via the olive oil. But we will quickly add the diced tomatoes and El Pato to cool everything down and keep the spices from scorching.

Tomatoes with green chilies- IN
El Pato- ON
<:^)

I forgot to mention I drained the excess water off of the diced tomatoes first before adding them.

Now stir constantly until the moisture steams off a bit and you notice the sauce start to stick. This is where your flavor develops. We're going to add 3 and 3/4 cups of water to our 2 cups of seasoned rice and deglaze the pot. That's 30 ounces. I find this ratio gives me perfect rice everytime.

Now we're going to turn up the heat and bring the pot to a boil, stirring occasionally. Once we're boiling we place the lid on the pot and turn the heat down to simmer and set a timer for 20 minutes. Once the 20 minutes are up we remove the pot from the burner and leave it alone for at least 10 minutes. Don't remove the lid. Just remove from the hot burner and set it to the side and leave it alone.

By this time the beans finished their cook cycle and depressurized naturally. Make sure to turn the blowoff valve to pressure release before removing the lid, just to be safe.

We are going to allow the beans to cool for 10 minutes or so before adding the key ingredient Epazote. This is a subtle flavor and must be added at the end of the cycle or the flavor will cook off. It is what gives Mexican pintos their trademark flavor and also helps to make the beans less gassy. You can find it fresh at Mexican Mercados, but I have some dried in the cabinet and it works just fine. Walmart and other places may have the dried Epazote.

Now our burger is browned add ready to be seasoned. I did add salt first a little at a time while it was defrosting and browning. If the beef was fresh we would have just added all the salt at once in the beginning. Beef must be salted before it is browned so it will absorb into the meat properly. At least that's what I have been told.

Now we add:
onion and garlic powder
Cayenne pepper
Another red chili powder I had in the cabinet
3 Bay Leaves
A dash of Cumin
Black pepper
And stir until distributed

Now we add 2 cans of El Pato and combine everything and reduce heat to simmer.

I never drained off any of the grease. It was relatively lean to begin with and it was cooked on medium-high so the water steamed off while browning. You want to keep at least a little bit of oil because that's where the oils from your spices mingle together and combine with your Chile sauce to coat the beef.

Now we can reduce heat and place the lid on and simmer while we move on to our refried beans.

I used Manteca aka lard. I forgot about the bacon grease I saved in the fridge from Saturday's breakfast or I would have used that.

Preheat your pan and use a generous amount of this. I probably used 2 heaping tablespoons. This is why Mexican broads get fat as fuck. Shits fucking cash though and it just makes for more cushion, amirite?

Add some chopped onion. I used about a half of a large white onion. Yellow sweet onions are fine too, I just prefer white.

continue OP

Good stuff

I'm got this fucking thing from my mother-in-law for Christmas the year before last. I'm going to try it out on 4 cloves of fresh garlic.

It's made in España which should really pump your 'nads, my eurofag friends. Bon temps!

Our onions are looking good, time to add the garlic at the last minute to keep it from scorching. Then we will add our beans.

We scoop our beans from the broth with a strainer type spoon, I used my Kitchamajig. It fucking rocks.great for mashing too.

As the beans fry they will start to change color and consistency. Becoming more tender and breaking down. This is when we start to mash.

I add a dash of salt and some black pepper then mash. As it cooks you will notice it starting to stick. You don't want to burn it, but you do want it to start to get starchy and stick. We will deglaze with some bean broth in a minute.

Add a little at a time and continue to mash. Keep adding and mashing until you reach your desired consistency.

That's the ticket.

Voila!

Oh yeah...
Rice after I removed the pot lid.

Rice after being fluffed.

I fixed a plate with some flour tortillas. I tear them into triangles and roll them up like Bugles and scoop. This is how I learned to eat Mexican plates as a kid. From an actual Mexican. I'm hella cultured and shit.

>>14032722
I added tomatos to my taco meat once and it came out tasting more like chili

The old lady had hers in Grilled Stuffed Burrito form off the Sunbeam sandwich press.

I was told anxious to eat my plate to go through all that.

>>14032990
Looks good bro

Post old lady's boobs now please

>>14032982
Yeah. I added diced tomatoes to my rice, but hot tomato sauce to the beef. The sauce is a puree and doesn't have a particular strong or watery tomato flavor. Some people just use tomato sauce in a can to flavor their rice rather than the chile sauce I use, if they don't like too much heat. This was hot for the old lady but mild for me. She's a trooper. I grew up eating salsas and chiles.

thanks for the lessons
are you any good at a regular table red salsa for chips?
mine always tastes bland

>>14032990
looks delicious

>>14033035
Like a Pico de Gallo(diced tomato salsa), or something hotter with Chile de Arbol?

>>14032479
>I miss granny.
OOooh, did the Corelle(?) bean canister come from Grandma? I vaguely remember that pattern from some point in my childhood from somewhere.

Need to upgrade that Sazon goya powder to the Sofrito/Recaito in the jar, anon. Keeps nicely in the fridge.
Also, Badia saffron isn't expensive, probably even less than those packets. Wine/vermouth, and I use sherry, is the secret yellow rice flavor, now you know. Add a deglaze step with some spirits there, right before adding the water/stock to your rice.

I use the tomato water from Rotel, no need to drain it out, just sub in for some of your water!

My favorite mexican dinner garnish is thinly sliced dried ancho chilies, snipped into a nonstick pan, and pan fried in a little olive oil. I sprinkle my chili crunchies on top of everything, from soup to breakfasts to chili.

That garlic device thing you have is EXCELLENT for grinding out some ginger into a stir fry sauce, fyi. I juice ginger on one for making my pumpkin cheesecake each Thanksgiving.

>>14033116
>OOooh, did the Corelle(?) bean canister come from Grandma? I vaguely remember that pattern from some point in my childhood from somewhere.
This one I got from the local thrift store. But I have a ton of these in all different sizes. They're rad.
>Need to upgrade that Sazon goya powder to the Sofrito/Recaito in the jar, anon. Keeps nicely in the fridge.
>Also, Badia saffron isn't expensive, probably even less than those packets. Wine/vermouth, and I use sherry, is the secret yellow rice flavor, now you know. Add a deglaze step with some spirits there, right before adding the water/stock to your rice.
Sazón Saffron like pic related? Thanks for the tip, I'll try it next time.
>I use the tomato water from Rotel, no need to drain it out, just sub in for some of your water!
I've tried Rotel before, but I picked up a case of the one I got at Aldi for less than 50 cents a can.
>My favorite mexican dinner garnish is thinly sliced dried ancho chilies, snipped into a nonstick pan, and pan fried in a little olive oil. I sprinkle my chili crunchies on top of everything, from soup to breakfasts to chili.
I have some anchos in the pantry I'll have to try it.
>That garlic device thing you have is EXCELLENT for grinding out some ginger into a stir fry sauce, fyi. I juice ginger on one for making my pumpkin cheesecake each Thanksgiving.
It worked pretty good for the garlic. I misplaced the brush for it though lol.

Thanks for the tips. I'm gonna have to try the Saffron and Sherry trick for sure.

>>14032451
Please don't tell me you nailed holes in your cabinets to hang heavy ass fuck cast iron pans from that swing wildly every time you open them?

>>14034226
>Please don't tell me you nailed holes in your cabinets to hang heavy ass fuck cast iron pans from that swing wildly every time you open them?
No. They're screws. ¯\_(ツ)_/¯
They don't really swing though, it's actually pretty stable. They've been there for years without issue. I've been wanting to paint the cabinets, wood grain really isn't my thing. I want the walls to be mint and the cabinets either red or orange. Maybe white with red doors. The holes are pre-drilled so filling the holes with dowels and restoring them isn't a hard task.

I really want a mid century modern remodel of my kitchen, but I can't justify the expense right now. I need to redo my countertops, they are the same ones my mom put in 20 years ago. Maybe once this Corona bullshit is over and I'm back to work. I want a vintage stove and fridge so bad.

>>14034337
>Vintage appliances
Yes.

>>14034337
I feel like if you tried to use a cast iron dutch oven on that stove, it would collapse. It doesn't look super stable.

>>14035455
That stove weighs like 200 pounds. There is a similar one for sale near me but the fridge will be harder to find.

What the fuck is up with this cooking thread on the fast food board? All shitposts belong on /b/ OP. Neck yourself.