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2 cups cooked pinto beans<\/strong> (with broth \u2013 from scratch or canned)<\/p>\n 2\u20133 medium potatoes<\/strong>, peeled & diced<\/p>\n 2 roasted green chiles<\/strong>, peeled, seeded, and chopped (Hatch, Anaheim, or poblano)<\/p>\n \u00bd onion<\/strong>, diced<\/p>\n 2 cloves garlic<\/strong>, minced<\/p>\n 2 tbsp oil or lard<\/strong><\/p>\n \u00bd tsp cumin<\/strong><\/p>\n Salt & pepper<\/strong>, to taste<\/p>\n 1\u20132 cups water or bean broth<\/strong>, as needed<\/p>\n Shredded cheese<\/strong> (optional topping)<\/p>\n Homemade flour tortillas<\/strong>, for serving<\/p>\n <\/p>\n<\/div>\n Fry the Potatoes<\/strong> Saut\u00e9 Aromatics<\/strong> Combine Beans & Broth<\/strong> Add Fried Potatoes & Chiles<\/strong> Adjust Texture<\/strong> Season to Taste<\/strong> Serve Hot<\/strong> Ingredients: 2 cups cooked pinto beans (with broth \u2013 from scratch or canned) 2\u20133 medium potatoes, peeled & diced 2 roasted green chiles, peeled, seeded, and chopped (Hatch, Anaheim, or poblano) \u00bd onion, diced 2 cloves garlic, minced 2 tbsp oil or lard \u00bd tsp cumin Salt & pepper, to taste 1\u20132 cups water or […]<\/p>\n","protected":false},"author":1,"featured_media":6722,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6720","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6720","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6720"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6720\/revisions"}],"predecessor-version":[{"id":6723,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6720\/revisions\/6723"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6722"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6720"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6720"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/div>\nInstructions:<\/strong><\/h1>\n
In a large skillet, heat oil over medium heat. Fry diced potatoes until golden and crispy on all sides. Remove and set aside.<\/p>\n
In the same pot, add a little more oil if needed. Saut\u00e9 onion until translucent, then add garlic and cumin. Cook 1 minute.<\/p>\n
Add cooked pinto beans along with some of their broth. Stir and simmer.<\/p>\n
Mix in the crispy potatoes and chopped roasted green chile. Let everything simmer together for about 10 minutes to blend the flavors.<\/p>\n
Add more water or broth if too thick. You want a slightly soupy texture.<\/p>\n
Add salt and pepper as needed. Simmer 5 more minutes.<\/p>\n
Ladle into bowls, sprinkle with cheese if desired, and serve with fresh warm flour tortillas<\/strong> on the side.<\/p>\n","protected":false},"excerpt":{"rendered":"