So yesterday we had the fun opportunity of having some friends over to teach me how to make authentic Mexican Charro Beans with Rice and the most delicious homemade tortillas. Of course the fellowship was sweet too! I learned so much just from watching Mrs. Trevino & her daughters prepare dinner. Stan and I agreed that they were the very best tortillas we’ve ever had.
I’ve tried my hand at making tortillas a few times before but after watching a professional, I realized I’ve been doing it all wrong. 😉 Mrs. Trevino says it takes years of practice to get them perfect.
Maybe ya’ll know this already and I’m the one thats so behind but if you don’t, keep reading.
- The first basic thing I learned was to add HOT water to my flour. Not lukewarm, not cold but actually hot.
- Secondly, I was shocked to see her kneading the dough. For some reason I had it in my head that you shouldn’t overwork the dough but she went to town on that dough and then let it rest for 10 minutes.
- She then made little balls, almost like we would with rolls. After this she rolled them into a perfect circle, making it look easy.
- Another thing I learned was to cook them on a dry skillet. I’ve always been adding a few drops of oil to my pan but she said dry is best. I’m hopeful of more success the next time I try making them!
This salsa was so fresh and colorful.
The Charro Beans were flavorful and delicious. I can’t give you exact measurements for these because she doesn’t have them but she says just taste as you go. =)
The rice was tasty too and I learned that Tomato Bouillon gives it this beautiful, golden color.
In the midst of all the laughter and cooking, I got a text that my uncle died very unexpectedly in a tree accident. We grew up next door to them and were very close so it was a huge shock. He was still young, energetic, and healthy. He loved to tease and I remember him tugging at my pig-tails and grinning. My cousin and I are less than 3 months apart and grew up almost like twins. We spent as many hours as we could at one of our houses, having baking contests and playing games. Phares (Junior as we called him) will be missed by all. Olivia and I plan to fly to the funeral early tomorrow morning.
The sad news put a damper on our evening but I still enjoyed the company and it was another good reminder to hold my loved ones a little longer and tighter. We’re not promised tomorrow no matter how healthy we are today.
Mexican Charro Beans
*This is a very large recipe!
- Cooked Pinto Beans (if cooking dry pinto beans, rinse, and cook with plenty of water for 3 1/2 hours or until soft. If using canned beans, add a little water.)
- 1 package bacon, cut into small pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes & green chilies
- 1 bunch cilantro
- Place cooked beans with a little water, in crockpot.
- In skillet, fry bacon until crispy, add onion and garlic. Sauté until tender. Add to beans. Add diced tomatoes and and chopped cilantro. Cook on low until serving.
- Serve over rice with chicken and tortillas.
- 8 cups flour
- 4 tsp salt
- 4 tsp baking powder
- 4 tbsp shortening
- Hot water (approx. 4 cups?)
- Mix flour, salt and baking powder in large bowl. Add shortening and crumble until fine. Add in water and mix with hands. Kneading dough until smooth and soft. Let rest 10 minutes.
- Preheat dry cast iron skillet.
- With hands, roll each lump of dough into circle.
- Roll each circle of dough into a flat circle. Cook on preheated skillet, flipping only once.
- Remove and place on plate, placing each tortilla back to back so that they don’t stick to each other.
- Eat! =) Store any extra tortillas in ziplock bag. These can be frozen.
- 1 tbsp oil
- 2 cups jasmine rice
- 1 tbsp tomato bouillon (or chicken bouillon)
- 1 tsp salt
- 4 cups water
- Onion powder, garlic powder (Optional)
- In skillet, fry rice in oil until turning slightly golden. Add tomato bouillon, salt, and water. Cover and simmer until soft, 20 minutes.