Red Wicket Market Farm is a small farm 25 minutes from downtown Columbus, Ohio, near Slate Run Metropark. Breeding Black Copper and Blue Copper Marans to the Standard of Perfection.

Monday, January 28, 2013

By Request--the Rest of the Mexican Recipes

I've had several requests for the refried beans, guacamole, and tortillas I served as side dishes with my Baked Eggs with Mexican Tomato Crema. I didn't take any photos while I made them, but you may certainly have the recipes. They are all well-loved recipes that I make often.

Refried Beans

1 pound dried pinto beans, soaked overnight in a large bowl with water to cover by 2-inches, and drained
1 bay leaf
1/2 cup bacon drippings (or canola oil, if you want vegan beans)
1 large yellow onions, chopped fairly small
2 tablespoon minced garlic
1 tablespoon minced, seeded jalapeno--or to taste
2 teaspoons ground cumin
1 teaspoon dried Mexican oregano, crumbled
1 teaspoon salt, or to taste

In a large pot, combine the beans, bay leaf, and enough water to cover by 1 to 2 inches. Bring to a boil. Lower the heat and simmer uncovered, stirring occasionally, until the beans are very tender, 1 1/2 to 2 hours, adding more water as necessary to keep covered. When the beans are soft, mash in the pot with a potato masher or a hand blender.

In a large, heavy skillet, heat the bacon fat over medium heat. Add the onions and cook, stirring, until soft and golden brown, about 10 minutes. Add the garlic, jalapeno, cumin and salt and cook, stirring, about 1 minute. Add the beans and any cooking liquid from the pot, and the oregano, and stir to combine. Cook, stirring with a heavy wooden spoon, until the mixture forms a thick paste, 5 to 10 minutes, adding water 1 tablespoon at a time to keep from getting dry.
This recipe makes a LOT. The best part about it is that it freezes beautifully, so you can have some for now and some for later. If you get unexpected company, thaw it in the microwave, mix in some grated cheddar cheese, and boom! Instant homemade bean dip to serve with tortilla chips.


I'm pretty much a purist when it comes to guac. No tomatoes, no mayo (shudder), no cumin. You can add all of these things if you like them.

2 ripe avocados
1/2 small red onion, finely chopped
1 Tbsp. lime juice (fresh is best, but bottled works)
1/2 jalapeno, minced
1/4 cup cilantro, roughly chopped
1-2 clove garlic, minced
salt to taste

Mash everything together with a potato masher. Taste. Add more salt, jalapeno, or lime juice if it needs it.


My family love, love, LOVES fresh tortillas. And the flour ones are not hard to make, as long as you plan ahead. This recipe is from Cook's Country, by America's Test Kitchen. I stink at making corn tortillas--I just can't get them thin enough.

Makes 12 tortillas

2 3/4 cups all-purpose flour
1 1/2 teaspoons salt
6 tablespoons vegetable shortening, cut into 6 pieces
3/4 cup plus 2 tablespoons water, heated to 110 degrees
1/2 teaspoon vegetable oil

1. MAKE DOUGH Combine flour and salt in large bowl. Rub shortening into flour mixture until mixture resembles coarse meal. Stir in water until combined.

2. FORM BALLS Turn dough out onto clean surface and knead briefly to form smooth, cohesive ball. Roll 2½ tablespoons dough into 1½-inch balls. Transfer balls to plate, cover with plastic wrap, and refrigerate until firm, at least 30 minutes or up to 3 days.

3. COOK TORTILLAS Working on lightly floured surface, roll balls to 8-inch rounds. Heat oil in large -nonstick -skillet over medium-low heat until just smoking. Wipe out skillet with paper towels. Lay 1 round in skillet and cook until -surface begins to bubble, about 1 minute. Flip and cook until browned and puffed, about 1 minute. Transfer to plate and cover with kitchen towel. Repeat with remaining rounds. Serve.

I hope your family enjoys these recipes as much as my family does. These are staples around our house--we have Mexican food night at least once a month, usually more often.