Tag: Mexican
Mexican Style White Rice (Instant Pot)
Mexican Style White Rice (Instant Pot)
I eat rice almost every day with whatever ethnicity of food I’m going to eat. I am convinced there is no better way to make rice than in an Instant Pot. Wash your rice. Equal amounts of rice to water. Set at 4 minutes. 4 FUCKING MINUTES! That’s it. And the rice turns out better than any rice cooker I’ve ever used. Better than boiling it on the stove top. It is completely dummy proof.While looking very plain, this Mexican style white rice have just a ton of flavor. Adding the grated onion and minced garlic to the rice does nothing but enhance this side dish. Ive seen recipes where the onion and garlic are pureed with the water before adding to the rice. Either way, sounds like a win/win to me.
Ingredients
- 2 cups uncooked long grain white rice
- 2 cups water
- 3 tbsp grated onion
- 3 tbsp minced garlic
- 1/4 cup cilantro chopped
- 2 tsp salt
- 1 tbsp lime juice
Instructions
- Wash your rice. Add all ingredients to the Instant Pot. Set the function to pressure cook on high for 4 minutes.
- Once the 4 minutes is up, release the pressure. Fluff with a fork.
Huaraches
Huaraches
In Spanish, huaraches translates into sandals, which is what these flat breads are typically shaped as. Huaraches are made from masa harina flour, water, and salt, then pressed into 1/4″ thick oval shaped pieces. They are then cooked on a griddle, then covered in various toppings. There are many different variations of this fried masa dough such as gorditas, sopes, and picadas. I will touch base on these in future recipes.The best part of making huaraches is that you can put whatever you want on them. Beans, meat, cheese, sour cream, cilantro, radishes, avocado, lettuce, tomato, pickled red onions, salsa, are all great accompaniments.
Servings: 2
Ingredients
Huaraches Dough
- 2 cups masa harina
- 1 cup warm water + more if needed
- 1 tsp salt
Toppings
- refried beans (pinto or black)
- Meat of your choosing
- crumbled queso fresco
- pickled onion
- cilantro chopped
- avocado sliced
- radish sliced
- sour cream
- salsa of your liking
Instructions
Huaraches Dough
- In a large bowl, mix together masa harina flour, water, and salt.
- Form into a dough. You might have to add more water if the dough is crumbly and dry. You want it to be a moist play dough type consistency.
- Form into 4 equal sized balls.
- Take a gallon sized ziplock bag and cut it apart from the seams so you have 2 pieces.Lay one of the ziplock bags the tortilla press. Pt one of the dough balls in the center of the press, with the other ziplock bag over the top.
- Press down until it is about 1/4″ thick.
- Do this with the other 3 dough balls.
- On a well oiled griddle over medium high heat, add the 4 cylinders of pressed dough.
- Cook on each side for 2-3 minutes.
- Now for assembly. Spread out the refried beans first. This will be the glue. Then add the meat. I used some left over roast chicken. From here on, put whatever other toppings that you like. I put on some crumbled queso fresco, sour cream, cilantro, radish, avocado, pickled red onion, and a red hot sauce.
Refried Black Beans (Instant Pot)
Refried Black Beans (Instant Pot)
I love beans of all kinds, but am very partial to black beans. I like them even more refried as opposed to refried pinto beans. Refried beans are a staple in Mexican cuisine. There are many additions you can add to the beans such as jalapeño, chorizo, fried pork skin, etc. This recipe is a very basic refried bean recipe that is also vegan if you cook in oil instead of lard and add no cheese.As I’ve ranted before, I’m not a fan of canned beans. I think that they are too soft. Plus I don’t like all of the extra salt added to them. Having an Instant Pot has made boiling beans enjoyable. You don’t have to soak the beans overnight and then cook for at least an hour or more. It takes 30 minutes total in the Instant Pot. No soaking required. A 1lb. bag of dried black beans (about $1.49) yields 6 cups of cooked beans, or about 4 cans worth of beans (about $4.00). A major difference in quality and you save money.If you don’t have a bean masher, you can use the bottom of a ramekin or a cup for the mashing. I recommend investing in a bean masher. They are less than $10. The mashing process will take at least 5 minutes, depending on how smooth you want your beans. Just like homemade mashed potatoes, I feel there is nothing wrong with a few lumps here and there.
Ingredients
- 3 cups cooked black beans
- 2 tbsp vegetable or canola oil, or lard
- 1/2 medium onion diced
- 6 garlic cloves minced
- 1-2 cups black bean stock from Instant Pot
- salt and pepper to taste
Garnish
- crumbled queso fresco
Instructions
Dried Black Beans in an Instant Pot
- Put a 1/2lb. of dried black beans in the Instant Pot with at least 8 cups of water. A 1lb bag of dried beans yields 6 cups cooked, or about 4 cans if not using dried. Set on the Pressure Cooker function on high for 30 minutes.
- When he 30 minutes is up, drain the beans and set aside.
- Save the black bean juice when draining the beans. You’l will need to use some of this when making the refried beans.
Refried Black Beans
- In a large sauce pan over medium high heat, add the cooking oil. Add the diced onions. Cook for 3-4 minutes.
- Add in the garlic and sauté fro 2 more minutes.
- Stir in the black beans, salted pepper. Cook for 3 minutes.
- Reduce the heat to medium low. With a bean masher, start mashing the beans while simultaneously incorporating the black bean stock that you saved. Continue mashing all of the beans until they are smooth and creamy, slowly adding in more of the stock as needed. You will end up using around a cup of the stock.
- The overall bean mashing process will take about 5 minutes if you want the beans to be smooth.
- Serve the refried black beans as a side dish. Garnish with crumbled queso fresco.
