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Beans

Pinto Bean Hummus

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Directions

Step 1

Combine the lemon juice, tahini, chickpeas, beans and garlic in a food processor and blitz until combined. Add olive oil a little at a time until smooth.

Step 2

Season with cumin, oregano and salt; blitz to combine. Add a splash of water if too thick.

Step 3

Garnish with parsley and drizzled olive oil.

Notes

  • Serve with tortilla chips or flatbread.

Ingredients

  • 1/4 cup fresh lemon juice
  • 1/4 cup tahini
  • 7 oz canned chickpeas, drained and rinsed
  • 7 oz whole pinto beans, drained and rinsed
  • 1 garlic clove, minced
  • 2-4 tbsp extra virgin olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • Salt to taste
  • Fresh chopped parsley as a garnish

Author

Mexico Rico recipe

Pork and Beans

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Directions

Step 1

Cook the bacon in a frying pan until halfway cooked (3-4 minutes). Set aside.

Step 2

Coat the pork ribs with all-purpose flour and sear on all sides. Set aside.

Step 3

Add the black beans, beef broth, onion, garlic and bay leaf to a pot. Bring to a boil.

Step 4

Add the pork ribs and the bacon. Simmer for 10-15 minutes over a medium flame.

Step 5

Remove the bay leaf and serve.

Notes

  • Alternatively, use Pinto beans instead of black beans.
  • Serve with a side of white rice for a complete meal.

Ingredients

  • 4 bacon strips
  • 1.5 lb. bone-in pork ribs
  • 2 cans of whole black beans La Costeña
  • 4 cups beef broth
  • 1/2 yellow onion, coarsely chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • Salt and pepper to taste

Author

Mexico Rico recipe

Battered Chayotes with Red Sauce Recipe

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Directions

Step 1

In a large skillet or saucepan, add two tablespoons of cooking oil and sauté the onion and garlic until fragrant and translucent. Pour the Salsa Roja La Costeña, season with salt and pepper and bring to a boil. Set aside.

Step 2

Cut the cheese and ham slices to the right size to sandwich a slice of each between two chayote slices.

Step 3

Gently coat the filled chayote ‘sandwiches’ in flour on all sides and set them aside. Use toothpicks to prevent the chayotes from falling apart.

Step 4

Use a hand mixer to whip the egg whites with a pinch of salt until soft peaks form.

Step 5

Preheat enough oil in a frying pan, dip the flour-coated chayotes in the whisked egg whites and fry until golden on all sides.

Step 6

Heat the whole beans in a saucepan.

Step 7

Serve the battered chayotes with salsa roja and a side of whole black beans.

Notes

  • Grate the chayotes in the oven with extra cheese for a cheesy casserole.

Ingredients

  • 1/2 white onion, chopped
  • 2 garlic cloves, minced
  • 16 oz Salsa Roja la Costeña
  • 4 chayotes, peeled and cut into 1/2-inch slices.
  • 8 slices of Manchego cheese
  • 8 slices of ham
  • 1/2 cup all-purpose flour
  • 1 can whole black beans La Costeña
  • Cooking oil as needed
  • Cooking oil as needed

Author

Mexico Rico recipe

Panela Wraps with Beans and Salsa

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Directions

Step 1

Heat the tortillas in a griddle to soften.

Step 2

Spread the refried beans on the tortillas and place the panela cheese.

Step 3

Add chipotle to taste.

Step 4

Top with cherry tomatoes and sliced red onion. Wrap tightly.

Step 5

Add a teaspoon of cooking oil to a skillet and brown the wraps until golden and crispy.

Step 6

Slice diagonally and serve.

Notes

  • Spice things up with drizzled Salsa Mexicana La Costeña.
  • Add chicken for a different take on this tasty wrap.

Ingredients

  • 4 flour tortillas
  • 1 can Refried Beans La Costeña
  • 4 thick slices of panela fresh cheese
  • 12 cherry tomatoes, halved
  • 1 can Chipotles La Costeña
  • 1/2 red onion, sliced

Author

Mexico Rico recipe

Brunch Enchiladas

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Directions

Step 1

Place refried beans and broth in a blender, along with 2 tablespoons from the sauce from the chipotles in adobo sauce and 2 tablespoons from the pickling brine from jalapeños, and puree until smooth. Place in a medium saucepan, heat over medium-low heat, stirring occasionally, until very hot.

Step 2

Reduce the heat to the lowest possible setting and keep warm. The puree should have the consistency of heavy cream

Step 3

Heat a large skillet over medium-high heat. Once hot, add chorizo and cook, crumbling as it cooks with a wooden spoon or spatula into small bite sized pieces, until it has browned and crisped, about 5 to 6 minutes. Scrape into a bowl, cover and set aside.

Pre-heat a comal or cast iron skillet over medium heat.

Step 4

In the same skillet where chorizo cooked add a tablespoon oil. Once hot, add the onion and cook until soft, about 2 to 3 minutes. Add a couple tablespoons of the nacho sliced pickled jalapeños, stir and add spinach, let it all cook for a couple minutes until spinach is completely wilted. Add half of the chorizo, stir. Reduce the heat to medium-low, pour in the eggs, sprinkle with the salt, and cook, stirring often and gently, until desired doneness. I like to stop when the eggs are still soft and tender, not dry, which takes about 4 to 5 minutes. Remove from the heat.

Step 5

Gently, over low speed, fold in the egg yolks and only beat enough to incorporate them, a few seconds. In a large casserole, heat about 1/2” depth of oil, over medium to medium-high heat. Once hot, test by dipping in a piece of tortilla or bread — if there are active and happy bubbles all around it, the oil is ready. Dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter.

Step 6

Heat the corn tortillas, a pair at a time, in the pre-heated comal or skillet, about 1 minute per side, until completely heated through and even slightly toasted. One by one, place on a plate and spoon 2 generous tablespoons of the scrambled egg mixture  onto the center of the tortilla. Roll it into a soft taco and place in a platter, seam side down.Once done, pour the bean puree on top. Garnish with the remaining cooked chorizo, crumbled queso, crema, extra red onion, avocado, nacho pickled jalapeños.

Ingredients

  • 2 cans La Costeña refried black beans
  • chicken broth
  • 1 can La Costeña chipotles peppers in adobo sauce
  • 1 jar La Costeña nachos pickled jalapeño peppers
  • 1 pound Mexican chorizo, casings removed, roughly chopped
  • 1 tbsp vegetable oil
  • 1/2 cup red onion, slivered
  • 3 cups baby spinach
  • 6 large eggs, lightly beaten
  • 1/2 tsp kosher salt
  • 2 tbsp olive oil
  • 12 corn tortillas
  • Queso fresco or Cotija cheese, crumbled
  • Mexican crema
  • Ripe avocado, diced

Author

Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.

Multicolored Salsa and Bean Sopes with Nopalito

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Directions

Step 1

Hydrate the tortilla flour according to the instructions to create a firm dough.

Step 2

Divide the masa into 8-10 balls. Gently press them to form half-inch thick disks

Step 3

Place a flat griddle or “comal” over high heat. 

Step 4

Cook the masa disks for one minute on each side and remove from heat.

Step 5

Once cooled until manageable (around one minute), pinch the edges to give the sopes their final casserole shape. 

Step 6

Add the lard or cooking oil into the griddle and gently fry the shaped sopes for a few seconds on each side.  

Step 7

While still warm, spread the refried beans on the sopes. Drizzle half the sopes with green salsa and the other half with red salsa.

Step 8

Coat with queso fresco or grated cheese, shredded lettuce and nopalitos. Serve immediately and enjoy! 

Ingredients

  • 1lb masa (or tortilla flour)
  • 2 tbsp lard or cooking oil
  • 1 can Frijoles Refritos La Costeña
  • 1/2 cup queso fresco or grated cheese
  • 1 cup Salsa Verde La Costeña
  • 1 cup Salsa Roja La Costeña
  • 1 can Nopalitos La Costeña
  • 1/2 cup shredded lettuce

Author

Mexico Rico recipe

Directions

Step 1

In a saucepan, melt the butter and sauté the onion and garlic until fragrant and translucent.  

Step 2

Transfer the garlic and onion into a blender and add the chicken stock, heavy cream and beans. Blend until smooth. 

Step 3

Return the bean cream to the saucepan and bring it to a boil. Taste and season with salt and pepper.  

Step 4

Serve and garnish with cilantro and diced jalapeños.  

Notes:

  • Add chorizo or sausage to make a hearty and chunky bean soup.  

Nutrition:

  • Calories: 408 
  • Fat: 26g 
  • Carbs: 33.5g 
  • Protein: 12.2g 

Ingredients

  • 1 tbsp butter
  • 1/4 white onion, diced
  • 1 garlic clove, minced
  • 1.5 cup chicken stock
  • 2 cups heavy cream
  • 1 can (19.75oz) Whole Black (or Pinto) Beans La Costeña, drained
  • Chopped cilantro as a garnish
  • Diced Jalapeños La Costeña as a garnish
  • Salt and pepper to taste

Author

Mexico Rico recipe

Refried Bean Chipotle Cheese Dip

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Directions

Step 1

Cook the chorizo on a frying pan until fully cooked and crumbly. Use a wooden spoon to break the chorizo apart into small pieces.  

Step 2

Sauté the onion in the same pan until translucent and add the chipotle, beans and chorizo. Mix well. Carefully add a splash of water if too dry.  

Step 3

Transfer the beans to a small baking tray and cover them with the grated cheese. 

Step 4

Preheat the oven to 300°F (150°C) and grate for 5-8 minutes until the cheese is bubbly.  

Step 5

Garnish with fresh cilantro and serve with tortilla chips. 

Notes:

  • Serve straight out of the oven while the cheese is still gooey.  
  • Add more chipotle for a spicier and smokier version

Nutrition:

  • Calories: 375 
  • Fat: 18g 
  • Carbs: 35.7g 
  • Protein: 19g

Ingredients

  • 1/2 white onion, minced
  • 3.5 oz chorizo
  • 1 can refried beans La Costeña
  • 2 chipotle peppers La Costeña, finely chopped
  • 1 cup Manchego cheese, grated
  • 2 tbsp chopped cilantro as a garnish
  • Tortilla chips for serving

Author

Mexico Rico recipe

Rib Steak Huaraches

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Directions

Step 1

Season the rib steak with salt and pepper and grill to the desired doneness. Set aside.

Step 2

In a mixing bowl, combine the masa flour, salt, water and lard. Mix until smooth and divide into 4-6 balls. 

Step 3

Use a rolling pin to flatten the masa to create huaraches. 

Step 4

Cook the huaraches on both sides on a hot griddle with a bit of oil. 

Step 5

Spread a layer of refried beans into each huarache and top with grilled steak. Garnish with lettuce, sour cream, fresh cheese and Salsa Taquera.  

Notes:

  • Use flank steak or any other protein instead of rib.

Nutrition:

  • Calories: 1199 
  • Fat: 78.2g 
  • Carbs: 69.8g 
  • Protein: 53.2g 

Ingredients

  • 2 lbs. Rib steak in cubes, boneless
  • 2 1/2 cups masa flour
  • 1 tsp salt
  • 1 1/2 cups water, warm
  • 2 tbsp lard
  • 1 can refried beans La Costeña
  • 1 cup shredded lettuce
  • 1/2 cup fresh cheese, crumbled
  • 1/2 cup sour cream
  • 1 jar Salsa Taquera La Costeña
  • Salt and pepper to taste
  • Cooking oil as needed

Author

Mexico Rico recipe
Key Product: Black beans, nopalitos, homestyle salsa

Chicken and Nopalitos Aztec Casserole

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Directions

Step 1

Heat the oil in a skillet set over medium-high heat. Once hot, add the onion and cook for 4 to 5 minutes, until wilted. Add the garlic, and cook for a minute, until fragrant. Add the nopalitos and cook for 2 to 3 minutes, until their color transforms. Incorporate the poblano chile rajas, season with salt and pepper to taste and continue cooking for a minute or two, set aside.  Heat the tortillas.

Step 2

Spread ¼ of the Salsa on the bottom of a 9-by-13-inch baking dish. Cover with a layer of tortillas. Top with half of the cooked chicken, half of the poblanos mixture and one-third of the cream and melty cheese. Top with a layer of tortillas. Top with the black beans and corn and ¼ of the Salsa. Top with a layer of tortillas, add the rest of the chicken, and poblanos mixture along with the remaining sauce; and the remaining cream, Cotija, and melty cheese. 

Step 3

Cover the casserole dish with aluminum foil. Bake for 25 minutes, remove the foil and bake for another 15 to 20 minutes or until the top is bubbly and the cheese has melted. Serve hot. Serve the training sauce to be served on the side. 

Ingredients

  • 2 jars La Costeña Homestyle Mexican Salsa
  • 16 corn tortillas
  • 4 cups cooked chicken, shredded
  • 2 cups corn kernels
  • 2 tbsp vegetable oil
  • 1 white onion, thinly sliced
  • 2 garlic cloves, peeled and chopped
  • 2 cups La Costeña tender cactus nopalitos, drained
  • 5 poblano chiles, roasted, peeled, seeded, sliced
  • 1 can La Costeña whole black beans
  • 1 cup Mexican crema
  • 3 cups Oaxaca cheese, grated
  • 1 cup Cotija cheese, grated

Author

Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.