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*March 2010 COTM--Kennedy: Egg Dishes and Light Meals

Caitlin McGrath Feb 28, 2010 08:12 PM

Please post reports in this thread on recipes from The Essential Cuisines of Mexico chapters EGG DISHES and LIGHT MEALS

The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

  1. Rubee Mar 1, 2010 11:17 AM

    Molletes - Bean Filled Rolls (Mexico City), p. 188

    This is one of my favorite easy snacks using leftovers (refried beans, cheese, and salsa). It's so simple, but so satisfying.

    Cut bollilos or rolls in half and pull out some of the crumb, leaving a shell. Brush with butter and crisp in the oven. Fill with refritos/refried beans, heat in oven for about 5 minutes, sprinkle with grated cheese (I used sliced queso Chihuahua in the picture), return to oven to melt, and then top with fresh salsa. I serve it any time - as a snack or meal.

    Recipe page from book:
    http://tinyurl.com/ybrxm88

     
    6 Replies
    1. re: Rubee
      chef chicklet Mar 1, 2010 02:46 PM

      oh my, I love this Rubee! did you make the beans from scratch? I know I know we'll have this. did you make your salsa too?

      1. re: chef chicklet
        Rubee Mar 1, 2010 03:01 PM

        Hi Chef Chicklet!

        I used all leftovers for this picture from a couple of months ago (had a lot of Mexican when E's family was visiting and cooking!) - bolillos that I had bought for tortas, diced tomatoes that I mixed with fresh salsa verde from our local Mexican Ranch Market, and refritos from scratch (but a Bayless recipe). Since pot beans and refried beans freeze well, I usually have a batch in the freezer. This month, though, I'm going to use Kennedy's method.

        Another of Kennedy's refried bean recipes I have marked to try this month sounds really good to me - "Frijoles Maneados Sonorenses" (Sonoran Bean Puree) - bean puree mixed with milk, cheese, and ancho chiles, and baked in the oven. Page 157.

        1. re: Rubee
          oakjoan Mar 1, 2010 03:49 PM

          That Frijoles Maneados Sonorenses dish sounds great.

          You're in Phoenix, right? When we were there last year we went to a huge Mexican supermarket which dwarfed anything we have here in Oakland. It was like our local 99 Ranch Market, only Mexican rather than Asian.

          I was so jealous. They had take-out, eat in AND a gigantic market.

          1. re: oakjoan
            Rubee Mar 1, 2010 04:01 PM

            Yes, the Ranch Markets are SO fantastic. I LOVE them, one of the best things about Phoenix. You can imagine how excited we were about them moving from Boston. And we get to go shopping AND have dinner. The food is so good too.
            http://www.prosranch.com/departments....

            It's one of the reasons I've been wanting to really get into this book. Great prices too. For locals: This week tomatillos 2 lbs/99, jalapenos 3 lbs/99, pinto beans 2 lbs/89. Can't wait to stock up! E's family is Mexican and when his sister and brother were here (living in Houston and El Paso, respectively), they made two shopping trips in four days to the Ranch Market because they were so impressed and wanted to cook us up some feasts. We ate very well.

            1. re: oakjoan
              p
              Produce Addict Mar 7, 2010 12:08 PM

              Frijoles Maneados Sonorenses does sound delish--has anyone made it?

            2. re: Rubee
              chef chicklet Mar 2, 2010 03:20 PM

              Well I just love beans, but frijole oh good grief I'd eat every bit of it if no one was looking. These look so delicious and will be perfect for dinner. I have made frijoles many times but will try hers. I just wanted to tell you that your photo made me so hungry! Hope the book comes to the library this week, I want to get started!

        2. Rubee Apr 8, 2010 02:05 PM

          Huevos Rancheros (Country Eggs), p. 171

          Another classic Mexican dish I love. Fry a tortilla, top with a fried egg, and cover with Salsa Ranchera (p. 238: tomatoes, onion, garlic, serrano chilis). I garnished with cilantro and served with refritos and queso fresco.

           
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