#authentic… authentic refried beans….

[arachnid-party]

lord help me.

[smute]

about once a year i am overcome with an insatiable appetite for mexican food and then i order a truckload of ingredience online to get me through the next 12 months

[crayonurchin]

Reason 8859 to recover from disordered eating:

I made the most delicious white-people burrito casserole tonight and after one big bowl with salsa and guacamole and tortilla crisps.... bitches best know I went and got me a second helping!

scrumptious caucasian cuisine

[formlessprodigy]

Authentic Refried Beans Recipe

[ejzah]

A/N: Happy Valentines Day to you all! Enjoy some Densi.

***

We’ll Make Our Own Fun

“That was fun,” Kensi said, glancing at Rosa briefly as she turned onto Roberta’s street.

“Yes, thank you for coming with me.” Rosa held up her hand, examining her fingernails, currently adorned with a pink and white striped design. “I feel very fancy.”

“Good. I’m glad you enjoyed your first manicure.” She parked in front of Roberta’s house, which was completely lit from inside. “I can’t remember the last time I got one. Maybe our wedding.”

“Well, now you’re all ready for Valentine’s Day,” Rosa told her cheerfully.

Kensi snorted. “Yeah, Deeks and I have never had the best luck when it comes to celebrating holidays. Caleb and Sophia won’t exactly increase the romance.” She held up a finger, even though Rosa hadn’t looked ready to object. “Not that I would change anything.”

“I’m sure you’ll find a way to enjoy the evening.” Smiling, Rosa opened the passenger door. “Oh, Roberta asked me to help her move some boxes, so I might not be home before Steven picks me up.”

“Ok, well have fun, be safe, and tell Steven we say hi. Call if you need anything,” Kensi said, leaning over to give Rosa a hug.

“I will.”

Out of habit, Kensi waited until Rosa was actually inside before pulling out of the driveway. It took approximately a minute to drive to their house, which was about 20 seconds longer than Roberta on foot thanks to her various shortcuts.

She came in through the back door, and the first thing she registered was the relative quiet. The second was the scent of rich spices permeating the air.

“Deeks,” Kensi called out, slowly walking from the kitchen into the dining room. She stilled just inside the entrance, her mouth dropping open slightly as she took in the candle lit room, table set with their finest dishes, Deeks standing to the side. “Deeks,” she repeated more softly.

“Surprise,” he said, crossing over to her. He took her hands, gently drawing her towards the table.

“What is all this?” It was fairly obvious, but Kensi felt vaguely stupid right now. She’d anticipated walking in to the twins needing something, not a romantic dinner.

“Your Valentine’s present.”

“I thought the spa session was my present,” Kensi said, narrowing her eyes as a suspicion began to build.

“The manicure was just a ploy to get you out of the house for a couple hours,” Deeks explained. “Rosa was extremely happy and eager to assist.”

Kensi recalled Rosa checking her phone periodically throughout their nail appointment. She’d assumed she was testing Steven, or a friend, but she’d likely been giving Deeks updates.

“Rosa’s interference aside, how did you have time to decorate and cook a meal in two and a half hours?”

“Well, mom watched the oven a couple of times when the twins needed something.”

“Baby, this is amazing. I can’t believe you planned all this for me,” Kensi murmured, wrapping her arms around him, and laying her cheek on his chest. She stayed there for a few moments, then tipped her head back to kiss him.

“I figured we deserved to celebrate for once. Especially with how crazy the last year has been,” he said. Squeezing her tightly for a few seconds, he slid his hands down to hers, guiding her to the table.

He lifted the lid off Kensi’s plate with a flourish. “For my lady bird, we have authentic carnitas—or as close as I could get it with Rosa’s help—with a side of refried beans, and as much guacamole as your heart desires,” Deeks declared, gesturing to the large plate.

Kensi’s mouth watered as she stared at the perfect looking tacos. She licked her bottom lip, considering the food, then Deeks for a moment. He was wearing her favorite shirt and pants; the ones that seemed to drive all sane thought from her head.

“Where are Caleb and Sophia?” she asked, dropping her voice as though they might hear her.

“Sleeping. I got them down about 20 minutes ago.”

“Good.” She took his hand, dragging him away from the table.

“Woah, Kens, don’t you want to eat?” he asked, sounding completely confused. She paused, turning to face him.

“I do. It look absolutely phenomenal baby, but Rosa is out for the next few hours, the twins are sleeping, and…I’d like to take advantage of this unforeseen opportunity.” She dropped her eyes to travel down Deeks’ body, straightening his collar.

He fixed her with one eye, his mouth open in an incredulous laugh. “Kensi, you’re not…are you sure that’s a good idea this soon?”

Sighing, Kensi pressed her forehead against his cheek. It just made her want him even more. “Ok, maybe we shouldn’t have sex just yet, but I’m sure we can find something fun to do. Unless you don’t want to.”

Deeks chuckled, shaking his head to deny the suggestion. Pulling her closer, he cradled her cheeks, kissing her deeply enough that Kensi’s entire body felt like it might combust. “The food can wait,” he decided, when he pulled away.

[jakey-beefed-it]

Jake's Relatively Low-Spoons Burrito Recipe

AKA "Burrito Glop" but I promise it's tasty

You're gonna have to eyeball quantities for your own needs- if you're only cooking for yourself you might wanna make like a can of beans and a cup of rice. If you're cooking for an army, you know, more than that. The whole thing takes like 10 minutes of actual cook time, maybe 5-20 minutes or prep time depending on if you do the 'fancier' method.

You will need:

rice, and a means of cooking rice

a pot

a pan

tortillas (the bigger the better)

beef (stir-fry strips ideal)

refried pinto beans (can sub with black beans if you're feeling more authentic)

shredded cheese ('mexican style' or 'tex-mex' mixes prefered, otherwise some combo of cheddar and monterey jack and mozzerella is fine)

seasonings of your choice

You're gonna scoop out your refried pinto bean glop into the pot, setting the heat to medium and stirring occasionally until it gets hot throughout. Then you're gonna add the cheese and any seasoning you like to the beans, stirring it all in until it's uniformly distributed and the cheese is melted in. This will be an unholy mess of cheesy beans, and if you're not used to it, it might not LOOK appetizing, but it's good. For seasoning, I personally like to use a hefty amount of garlic (powder or flaked for ease), a hefty amount of hot sauce called Cholula (specifically chipotle flavor; it's not hot so much as it is flavorful imo), and a good squirt of lime juice (fake is fine).

Alternately you can just do this entire step in the microwave. Takes like 3 minutes to heat up the beans. Mix in the cheese and seasoning. It's not as good but the difference is negligible and I'm all about cutting corners.

You're gonna make your rice. I recommend you mix in roughly one tablespoon of caldo de tomate/tomato bullion per cup of rice, so it's more 'spanish rice' than just plain old rice, but you do you. Minute rice or equivalent for the microwave works great, but use whatever rice you've got. Personally I like basmati and we've usually got some lying around, and while it's a slightly nontraditional choice for Mexican food, I have looked upon the Throne of Heaven and found it empty. So the good news is, there is no one to judge me.

You're gonna heat up your tortillas. If you've got a gas stove, you can do this directly on the range if you've got calloused fingers like a proper abuelita. If you've got an electric stove, you're gonna want to do this in the pan.

You're gonna drop a bit of butter into the hot pan, let it coat the whole thing, then drop in your beef. I like to buy the strips of stir-fry beef and cut them into like, half-inch/1.5 centimeter long strips. Stir the beef around a bit. If you're like me, drop in some lemon pepper seasoning, some more lime juice, maybe some chilli powder if you want a bit of kick. Once you've flipped the beef so that most of it's been more or less cooked on both sides, you're gonna want to cover the pan to finish it off. Then drop the beef into the cheesy beans glop and stir it around.

I drop the juice from the beef in, too- butter, melted fat, lime juice, and all. Just stir it into the beans until no more liquid is visible. But that's optional.

Don't have the spoons for cooking beef? Throw some pre-cooked canned beef into the beans while they're hot. Stir it around a while. Boom. Or sub with pork or chicken or goat or whatever.

Man, goat is delicious, I miss living in southern California where I could get goat somewhat regularly.

You glop your bean/cheese/meat mixture onto the tortillas, then layer them over with rice. Alternately, you can mix the rice in first and then lay it all out at once. The rice helps absorb some of the saltiness from most cheeses, and it helps a good amount with the burrito's structural integrity.

I can't tell you how to fold a burrito very well via text, if you don't already know. Worst case scenario I guess you can eat it with a fork.

I like to make a heaping amount, serve everybody two big burritos minimum, and then put the rest in the fridge to be reheated for leftover burritos the next day, but you do whatever you like, I'm not your mother.

You can store the bean/cheese/meat glop and the rice in two separate containers if you are wrong my sister, or you can dump it all in one bowl for easier serving the next day. You sexy no-spoon genius.

If you wanted a vegetarian option you could just leave out the beef. If you wanted a vegan option I'm not sure how you'd help the beans stick together without cheese but maybe you have an idea.

Enjoy! And if you don't actually enjoy it... well, you're weird, but I still love you. Go eat something you do enjoy.

[ocdelecterble]

Air Fryer/Toaster Oven Huevos Rancheros (medium spoons)

I'll start by saying that I got the Ranchero sauce and refried beans with dinner from a Mexican restaurant. I'll also say that I'm very, very white. I love Mexican food, and I've been blessed with Mexican friends willing to share authentic recipes with me, but I'm not gonna claim this as an authentic recipe. It is fucking delicious though. Also, it's naturally gluten free! Corn tortillas shouldn't have gluten, and you don't have to spend extra for the gf label!

I only have a toaster oven/air fryer (not the kind of air fryer with the basket) and a microwave to work with, and limited energy that's been getting worse. I had eggs to use, so here we go.

Some methods like foil lining is optional. If you wanna wash a baking sheet, I ain't gonna stop you. My eggs leaked and got a little stuck. Foil made cleanup easy. I'm just trying to survive. I use a lot of disposable things for meal prep because washing just takes too much out of me. My plumbing don't even work properly and I have to wash in a trickle of water. You do you. The idea is the same, and if you're like me, it'll save you some spoons by giving you ideas, I hope. Good luck and enjoy.

Ingredients:

Corn tortillas

Eggs

Refried beans

Ranchero sauce

Jalapeño slices (optional. I used these bc the Ranchero sauce was very thin. And I really love jalapeños.)

Cotija/queso fresco

Tajin (optional, to taste)

Directions:

Toast the tortillas on a foil lined and honestly probably greased baking sheet (don't overdo it like I accidentally did. I got distracted for a whole 5 seconds 😡 just crisp them a little, on both sides.)

Spread your beans on the tortillas. Don't ask how much. Feel it with your heart. I put a thin layer, but made sure there was enough bean to taste it without making the tortillas mushy. You can add your jalapeños now if you want them!

Crack your clean eggs (yep, I wash them! People have been touching them) on top of your bean painted tortillas. Sprinkle some tajin if you wanna.

Bake/air fry at 325⁰ until your eggs meet your doneness. Keep a close watch. It goes fast. I think mine were done in 5 min. I also think I let them rest, just to ensure the white wasn't snotty 🤢

Take out carefully, pour on your Ranchero sauce, to taste.

Sprinkle on your cheese, and maybe some extra tajin.

Don't burn yourself as you inhale these because they taste so good.

[sunset-a-story]

OC Recipe Tag Game!

I was tagged by the lovely @pandoras-comment-box and @tabswrites!

Rules: share a recipe your OC would make, either one passed down to them or one they found all by themselves. Bonus if you have an actual recipe to link! Some OCs can't cook to save their lives, but let's talk about the ones who can! :D

I'm going to focus on Reeve here but we have several people who enjoy cooking/baking in Sunset. My also-tagged co-writer covered Emmett's skills in this post.

After having lived in LAHQ his whole life before falling in love with his new home in the Mojave Desert, Reeve has chosen the very normal and healthy path of diving head first into the idea that living in rural Nevada means he's a tough, outdoorsy man.

Dear reader, he is not.

This will not stop him from making a litany of questionable decisions in the pursuit to make it seem true. You'll see.

Anyway! Reeve's favorite meal to cook is breakfast. The sound of frying eggs is always a sound I associate with him. And his favorite breakfast to cook is Huevos Rancheros.

This is a decent approximation of what he'd make but he'd add avocado and hot sauce. He makes his own refried beans which he keeps it vegetarian for Hannah--his/my recipe under the cut.

His/my vegetarian-friendly refried beans recipe:

(No measurments because I always made this by look/taste.)

Pinto beans (drained, liquid reserved)

Onion, chopped

Garlic, minced

Soyrizo

Cumin

Chili powder

Veggie broth

In a pot, saute onion in oil until softened.

Add Soyrizo and cook until nicely browned. (Adding oil as needed.)

Add garlic and spices and cook for another minute.

Add pinto beans and small amount of veggie broth.

Simmer for a few minutes.

Then mash to your preferred consistancy, adding the reserved bean liquid as needed for extra creaminess. Salt to taste.

-

Reeve can fuck up a lot of things, but the boy can cook a hearty breakfast!

No pressure tagging! @cat-esper @k-v-briarwood @tisiphonewolfe @void-botanist and @fayeiswriting

[timsundgren41]

Celebrating Chilaquiles: The Ultimate Guide to Mexico's Beloved Breakfast Dish

Chilaquiles are a quintessential Mexican breakfast dish that blends crispy tortillas, flavorful sauces, and a variety of toppings to create a comforting, satisfying meal. This versatile dish can be enjoyed in countless variations, making it a beloved staple in homes and restaurants across Mexico. Whether you prefer your chilaquiles with red or green sauce, topped with eggs or shredded chicken, or garnished with fresh cheese and crema, there’s a version of this dish for everyone. In this guide, we’ll delve into the history, ingredients, and preparation methods of chilaquiles, helping you celebrate this classic dish in all its glory.

Chilaquiles have transcended their humble origins to become a cultural icon, enjoyed not only in Mexico but also by food lovers worldwide. With their rich flavors and comforting textures, chilaquiles are more than just a meal—they’re a celebration of Mexican culinary traditions. Whether you're a seasoned cook or new to this dish, this guide will provide you with everything you need to know to prepare and enjoy chilaquiles like a pro.

The History of Chilaquiles: A Culinary Tradition Rooted in Mexican Culture

Celebrating Chilaquiles have a long and storied history that dates back to pre-Columbian times. The word "chilaquiles" is derived from the Nahuatl word "chīlāquilitl," which roughly translates to "herbs or greens in chili broth." Originally, chilaquiles were a practical way to use up leftover tortillas, turning them into a hearty and flavorful dish by frying them and simmering them in sauce. Over time, this simple dish evolved into the rich, varied meal we know today.

In Mexico, chilaquiles are typically served for breakfast or brunch, often as a way to start the day with a filling and energizing meal. The dish is also known for its versatility—ingredients can vary widely depending on regional preferences, available ingredients, and personal taste. Despite its simplicity, chilaquiles hold a special place in Mexican cuisine, symbolizing resourcefulness and the ability to create something delicious out of humble ingredients.

Ingredients That Make Chilaquiles Unique

At its core, chilaquiles consist of three main components: tortillas, sauce, and toppings. However, within these broad categories, there is plenty of room for variation, making chilaquiles a dish that can be endlessly customized to suit individual preferences.

1. Tortillas: The base of chilaquiles is typically made from corn tortillas, which are either fried or baked until crispy. While store-bought tortillas can be used, many cooks prefer to make their own for a more authentic flavor. The tortillas are then cut into triangles or strips before being fried to a golden-brown perfection.

2. Sauce: The sauce is what gives chilaquiles their distinct flavor. The two most common types of sauce are salsa roja (red sauce) and salsa verde (green sauce). Salsa roja is made from tomatoes, dried chilies, garlic, and onions, while salsa verde is typically made from tomatillos, green chilies, and cilantro. Both sauces can be adjusted to suit your preferred level of heat and flavor intensity.

3. Toppings: Chilaquiles are traditionally garnished with a variety of toppings, including crumbled queso fresco (fresh cheese), crema (Mexican sour cream), sliced onions, avocado, and cilantro. For added protein, shredded chicken, fried eggs, or chorizo can be added on top. Some versions of chilaquiles also include beans or refried beans as a base layer.

[marinawood]

Mexican Huevos Rancheros - Breakfast and Brunch

This is the authentic Mexican version of huevos rancheros, with fried eggs over fried tortillas layered with refried beans and tomato sauce.

[winterswanderlust]

Recipe for Tamales de Frijoles Bean Tamales In this authentic Mexican recipe for bean tamales, both the masa and the refried beans are mixed with ancho chile salsa for a mild, smoky flavor in every bite.

[vee-ko]

Authentic Huevos Rancheros This simple breakfast recipe, which is shaped like a tostada, will definitely keep you full until lunch. 1 cup refried beans with green chilies, 4 eggs, 4 corn tortillas, 1 teaspoon butter, 1/2 cup salsa, 1 cup shredded Cheddar cheese, 8 slices bacon cooked and crumbled, 2 tablespoons vegetable oil

[t6506615]

Exploring the Authentic Flavors of Mexico: Mexican Street Food Recipes, Food Trucks, and Local Delights in Houston

Introduction:

The tantalizing aromas and vibrant flavors of Mexican street food are a culinary treasure enjoyed by food lovers around the world. From savory tacos to refreshing aguas frescas, Mexican street food captures the essence of Mexican culture and leaves a lasting impression on your taste buds. we'll dive into the world of Mexican street food, from recipes you can make at home to the best food truck experiences in Houston.

Mexican Street Food Recipes:

Recreating the magic of Mexican street food in your own kitchen is a delightful culinary adventure. Here are some mouthwatering Mexican street food recipes you can try:

Tacos al Pastor: These flavorful tacos feature marinated pork cooked on a vertical rotisserie and served with pineapple, cilantro, and onions.

Elote (Mexican Street Corn): Roasted corn on the cob, slathered with a creamy mixture of mayonnaise, cotija cheese, chili powder, and lime juice.

Churros: These fried dough pastries, dusted with cinnamon sugar, are a beloved Mexican street food dessert.

Tostadas: Crispy tortillas topped with refried beans, lettuce, cheese, and your choice of protein, like shredded chicken or beef.

Aguas Frescas: Refreshing fruit-based drinks like horchata (rice and cinnamon), tamarind, and hibiscus, perfect for quenching your thirst on a hot day.

Mexican Street Food Trucks:

Food trucks are the heart and soul of Mexican street food in many cities, including Houston. Here's why you should explore Mexican street food truck in the city:

Authenticity: Many food trucks in Houston serve authentic Mexican street food, prepared by skilled cooks who know the traditions and flavors inside out.

Variety: You'll find a wide range of Mexican dishes, from tacos and quesadillas to tortas and birria, all in one place.

Convenience: Food trucks offer quick, on-the-go dining experiences, making them perfect for lunch breaks or casual dinners.

Mexican Street Food Near Me - Houston:

When you're in Houston and craving the authentic flavors of Mexican street food, you're in luck. Use search terms like "Mexican street food near me" to discover hidden gems and local favorites :-

Local Secrets: Some of the best Mexican street food can be found in small, unassuming places that locals love.

Community Experience: Visiting local vendors creates a sense of community and allows you to support small businesses.

Fresh and Flavorful: Local spots often source fresh ingredients and prepare their dishes with care, resulting in unforgettable flavors.

Conclusion:

Mexican street food is a celebration of bold flavors, vibrant colors, and the rich cultural heritage of Mexico. Whether you're trying your hand at Mexican street food recipes in your own kitchen, seeking out food trucks in Houston, or searching for the best "food truck near me Houston" in the city, you're in for a culinary adventure that will transport your taste buds to the bustling streets of Mexico. Embrace the flavors, savor the experience, and enjoy the journey into the world of Mexican street food.

[christinaillustrates]

Mexican Huevos Rancheros - Breakfast and Brunch

This is the authentic Mexican version of huevos rancheros, with fried eggs over fried tortillas layered with refried beans and tomato sauce.

[millereddie]

Mexican Huevos Rancheros - Breakfast and Brunch

This is the authentic Mexican version of huevos rancheros, with fried eggs over fried tortillas layered with refried beans and tomato sauce.

[formeryelpers]

Los Tres Cochinitos Restaurant, 3111 N Main St, Los Angeles (Lincoln Heights), CA 90031

Los Tres Cochinitos (The Three Little Pigs) is a no frills, authentic Mexican restaurant in Lincoln Heights. I think I was the only non-Latino diner during my visit. The soups seem to be particularly popular. The menu includes tortas, burritos, tostadas, sopes, tacos, breakfast, enchiladas, plates, etc. Tacos are $2.99 with a choice of asada, carnitas, barbacoa, chile verde, lengua, chicken, chicharron, Buche, and al pastor. Birria is available only on the weekends.

I don’t think they have anything vegan.

Chilaquiles with eggs ($12.99): They’ll cook the eggs however you’d like. The chilaquiles were chopped into small pieces and smothered in red sauce, topped with cojita. I’ve never seen the tortillas chopped up like that before. The chilaquiles were soft with no crunch but they went well with the creamy refried beans (I could taste the lard), sunny side up eggs with runny yolks, hot sauce, fluffy rice, chopped onions, and cilantro. They also included a side of pickled carrots and jalapenos.

Jamaica ($3.59): On the sweeter side but still had some tang

The restaurant is small and is in an old building. The furniture is old. They have little pig statues on display. Service was friendly. One woman was overseeing all the tables. Prices are reasonable. Cash only.

4.5 out of 5 stars

By Lolia S.