Best Refried Beans For Zarape De Pato Recipes

AUTHENTIC MEXICAN REFRIED BEANS RECIPE (FRIJOLES REFRITOS)

Steps:

• Heat the oil in a large frying pan, once it's hot add the onion and cook until browned and crispy (this gives it a great taste, or you can just sauté until tender.) Next add the dried or fresh chiles and cook just until they brown or begin to blister -- this happens quickly so be ready to proceed.
• Next add the boiled beans -- be careful because it will splash, allow to fry for about 3 minutes. Next add about ¼ cup of the broth and then begin mashing the beans until you achieve the desired texture. The broth will help with the mashing and you'll need to add a little bit of the broth to help you achieve the texture you desire.
• Continue to "fry" for about 5-8 minutes or until they have the consistency you want. Remember to adjust the consistency to your needs by cooking longer to thicken or adding more broth/water to thin out. Taste and add salt as desired.

EASY REFRIED BEANS

Steps:

• In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
• Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
• Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
• Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you're ready to serve.

ZARAPE DE PATO

Steps:

• Preheat oven to 450 degrees. Generously season duck inside and out with salt. Prick holes all over skin with a fork. Place duck on a wire rack set in a roasting pan. Roast until skin is browned, about 40 minutes.
• Reduce oven temperature to 325 degrees. Continue roasting until a meat thermometer inserted into the thickest part of the leg (avoiding the bone) registers 165 degrees, for 50 to 60 minutes; the legs should rotate easily in their joints. Let cool.
• Remove the skin from duck; reserve. Shred meat with a fork. Heat olive oil in a large saute pan over medium heat. Add onion; cook until translucent, about 2 minutes. Add garlic; cook 1 minute. Add tomatoes, bay leaves, chipotle, and salt; stir to combine. Reduce heat to low; simmer 20 minutes, stirring occasionally. Add the shredded meat, and cook until heated through. Remove from heat; let stand, covered, until ready to use.
• Thinly slice duck skin. Heat 1 tablespoon safflower oil in a medium skillet over medium-low heat. Cook duck skin, stirring occasionally, until golden and crisp. Drain on a paper-towel-lined plate.
• Heat about 1 teaspoon safflower oil in a small skillet over medium heat. Lightly fry the tortillas, one at a time, just until softened, 10 to 20 seconds, turning once. Transfer to a plate; cover with foil to keep warm while you finish frying. Add more safflower oil to pan as needed.
• Spread 1 tablespoon refried beans on each tortilla; top with 2 tablespoons duck mixture. Roll up to enclose; place on a serving platter. Pour poblano sauce over tacos; top with crisped duck skin. Serve remaining beans and sauce on the side.

REFRIED BEANS FOR ZARAPE DE PATO

Steps:

• Bring beans and the water to a boil in a medium saucepan over medium-high heat. Reduce heat; simmer until tender, about 1 hour. Add epazote, garlic, and salt; cook until beans are very soft, about 15 minutes. Set aside to cool in liquid.
• Working in batches, puree beans (including garlic) in a food processor to form a fairly smooth paste, adding cooking liquid as needed. Heat oil in a large saute pan over medium-high heat. Add bean puree; cook, stirring, until the oil is incorporated, about 5 minutes. Serve hot.

REFRIED BEANS

Steps:

• Lightly drain the beans, reserving the juice from the tin, but do not rinse (you want the beans in about half the liquid from the can). Depending on the texture you prefer, either mash them roughly in a bowl or blitz them using a blender until smooth. Set aside.
• Heat the oil in a large frying pan or casserole and cook the onions for 8-10 mins until soft and golden. Scatter in the garlic, chilli and cumin seeds, and sizzle everything for 2 mins more. Tip in the beans, oregano, paprika and a pinch of salt. Cook everything together for 5 mins until the beans have heated through adding more reserved bean juice if it's too thick. Serve straightaway with a sprinkling of coriander, if you like, or leave to cool and keep chilled. Will keep chilled for up to three days or frozen for a month. Reheat with a splash of water mixed in.