Yams with Tequila and Lime; Refried beans from scratch; Baked Rice with cheese and Chiles..MEXICAN STYLE AT IT'S VERY BEST recipes

Yams with tequila and lime  serves 6 as a side dish

2 pounds peeled yams coarsely grated
1/2 cup butter
1tbsp sugar
2tbsp tequila
2 tbsp lime juice
zest 1 lime
Salt & Pepper /hot sauce

and lime wedges to garnish

In a large heavy skillet, melt the butter and sugar and add the grated yams.
Cook over medium heat turning several times to brown(caramelize) and look slightly transparent.
Stir in the tequila, lime zest  and juice, cook for 2 more mins. then remove from heat.
Season to taste with salt & pepper

Serve with lime wedges on side.

Re-fried Beans from scratch..serves 6-8

3 cups dried and sorted pinto  or black beans, rinse well under running water and allow to soak overnight/12 hours.
Next day rinse well and then cover with cold water, bring to boil and cook for 30 mins then empty into a colander and rise well (the white foam is the enzyme that causes intestinal gas).
return to saucepan, re-cover with cold water and bring to boil add:
1 cup minced onion
3 cloves garlic smashed and minced
2 tsp ground cumin
3tsp Mexican Oregano
2 tsp smoked paprika
2tsp dried epizote (Mexican herb, optional)
Bring to boil then simmer for 2-2 1/2 hours until beans are tender...adding extra hot water as needed.

Mash the beans with a potato masher or coarsely process half the beans, and return to pan.
Stir in 1/2 cup melted butter/margarine/neutral oil.
Cook over medium heat stirring until the fat has been absorbed and the beans are very hot.
Season to taste with salt & pepper and hot sauce(optional)..serve accompanied with grated melting cheese.

 

Baked rice with cheese..this is a wonderful and creamy dish and can be spicy or not, your choice..serves 8 as a side dish


8 cups cooked brown rice  (may also use any other whole grain, quinoa, millet & etc.)

2 x 4 ozs cans chopped spicy green chiles ( optional)

1 cup packed minced cilantro

1/2 cup packed minced parsley

1 cup minced scallions

2 cups sour cream

2 cups shredded melting cheese

salt & pepper to taste 

hot sauce optional

You will need a greased 9x2x13 inch oven proof dish

Preheat oven 350f..middle shelf

In a large bowl combine the rice, cilantro, parsley, sour cream, chiles,  and scallions. Add salt & pepper to taste.

Spread half the mixture over the base of the dish, top this with half the grated cheese.
Then top this with the remaining rice mix then the rest of the cheese.
Bake on a cookie sheet for approx 30-35mins until golden and bubbling.
remove from oven and wait 10 mins before serving to allow contents to settle