The secret is Mexican aunts. They are the only ones who can make the best food. I dont know if there is some cultural tradition where when a girls sibling has a child she is given the secrets, but Mexican aunts know how to make the greatest stuff. It could be that it's a secret and none of the males or female only child know about it.
On Fri, Apr 10, 2020, 1:35 AM Forrest Christian (List Account) < li...@packetflux.com> wrote: > hmmm.. clove of garlic. maybe that's the secret. > > Crock pot is my preferred way to cook beans. Many of the experiments > I've done in cooking from raw have been beans plus stuff in a crockpot. > Where stuff has been things like chilis. I also make perfectly serviceable > chili con Carne from scratch (won a chili cook-off one year in fact ), also > in the crockpot. Just haven't figured out this style of beans yet, but it > hasn't been without trying. > > I grew up in a family where garlic wasn't a typical ingredient and I've > never really been a fan of strong garlic flavors, so it's an ingredient I > overlook too often unless I'm following a recipe or know for a fact that it > belongs. I can't say that I've ever thrown a clove of garlic in while > attempting the beans so this is something to try. > > > > > On Thu, Apr 9, 2020, 10:52 PM Jaime Solorza <losguyswirel...@gmail.com> > wrote: > >> Buy a bag of pinto beans. Clean them...put them is a crock pot with >> water, salt and clove of garlic. You will see when they are cooked...you >> can eat them with muenster cheese and Jalapenos...to fry them, put them in >> a pan with a little bit of oil and smash them. To spice it up, cook some >> chorizo with it and cheese... >> Enjoy...and use real tortillas, corn or flour... >> >> On Thu, Apr 9, 2020, 5:16 PM Forrest Christian (List Account) < >> li...@packetflux.com> wrote: >> >>> Over the years I've built up a set of recipes that are as good or better >>> than what I can get elsewhere. Usually starting with a recipe which is in >>> the ballpark, and then tweaking it until it's to my liking. >>> >>> What continues to evade me is Burrito Filling. I asked on here a few >>> months ago for pointers, and have since then tried a couple of times. >>> Still no luck. Not even close. I've tried to season refried beans out of >>> the can. I've tried Canned beans of various types in the food processor. >>> Cooking beans and then adding green chilis. Cooking beans with the green >>> chilis in them (this was closest so far). And on and on and on. >>> >>> My favorite store-bought burritos have a simple set of filling >>> ingredients: "Beans, Water, Cheddar Cheese, Green Chilies, Salt, >>> Dehydrated Onion, Spices," >>> >>> Considering I've pretty much tried some combination of all of those at >>> various times, there has to be something I'm just missing. Like how >>> they're cooked, or the proportions, or something hiding in the ingredient >>> catchall of "Spices".. And no it isn't chili powder or cumin... I want my >>> bean filling to taste like beans with chilies and cheese, not like chili or >>> tacos. >>> >>> My only saving grace is that it doesn't seem like Taco Hell has figured >>> it out either...although a lot of "authentic" mexican restaurants have. >>> >>> If anyone knows the right magic incantation or any more pointers, it >>> would be much appreciated. >>> >>> -- >>> - Forrest >>> -- >>> AF mailing list >>> AF@af.afmug.com >>> http://af.afmug.com/mailman/listinfo/af_af.afmug.com >>> >> -- >> AF mailing list >> AF@af.afmug.com >> http://af.afmug.com/mailman/listinfo/af_af.afmug.com >> > -- > AF mailing list > AF@af.afmug.com > http://af.afmug.com/mailman/listinfo/af_af.afmug.com >
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