{"id":6850,"date":"2025-09-19T18:05:45","date_gmt":"2025-09-19T18:05:45","guid":{"rendered":"https:\/\/isticharati.ma\/?p=6850"},"modified":"2025-09-19T18:05:57","modified_gmt":"2025-09-19T18:05:57","slug":"mexican-pinto-beans-with-red-chile-tortillas","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6850","title":{"rendered":"Mexican Pinto Beans with Red Chile & Tortillas"},"content":{"rendered":"

\"\"<\/h2>\n

Ingredients:<\/h1>\n

For the Beans<\/h4>\n

2 cups dry pinto beans (or 4 cups cooked\/canned, rinsed)<\/p>\n

8 cups water (for soaking and cooking)<\/p>\n

1\/2 onion<\/p>\n

3 cloves garlic, smashed<\/p>\n

1 bay leaf<\/p>\n

1 tsp salt (adjust later)<\/p>\n

Red Chile Sauce<\/h4>\n

6 dried guajillo chiles (or New Mexico chiles), stemmed & seeded<\/p>\n

2 dried ancho chiles (for deeper flavor)<\/p>\n

3 cloves garlic<\/p>\n

1\/4 white onion<\/p>\n

1 small tomato (optional, for sweetness)<\/p>\n

1\/2 tsp ground cumin<\/p>\n

1\/2 tsp Mexican oregano<\/p>\n

1\/2 tsp salt<\/p>\n

1 1\/2 cups bean broth or water<\/p>\n

Meat (optional but classic)<\/h4>\n

1 lb beef chuck or pork shoulder, cut in chunks (or use shredded leftover beef\/pork)<\/p>\n

Salt & pepper to season<\/p>\n

To Serve<\/h4>\n

Warm flour or corn tortillas<\/p>\n

Chopped fresh cilantro & diced onion (optional)<\/p>\n

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n<\/div>\n

\"\"<\/h2>\n

Directions:<\/h1>\n

1\ufe0f\u20e3 Cook the Pinto Beans<\/h3>\n

Soak beans overnight (or quick soak: boil 5 min, rest 1 hr).<\/p>\n

Drain, add fresh water, onion, garlic, bay leaf.<\/p>\n

Simmer 1\u00bd\u20132 hours until tender. Salt toward the end.<\/p>\n

2\ufe0f\u20e3 Prepare the Red Chile Sauce<\/h3>\n

Toast dried chiles lightly in a dry skillet (don\u2019t burn).<\/p>\n

Simmer them in hot water 15 min to soften.<\/p>\n

Blend softened chiles with garlic, onion, tomato (if using), cumin, oregano, salt, and bean broth until smooth.<\/p>\n

Strain to remove skins and seeds for a silky sauce.<\/p>\n

3\ufe0f\u20e3 Cook the Meat (if using)<\/h3>\n

Season beef or pork chunks with salt and pepper.<\/p>\n

Brown in a heavy pot until caramelized. Remove excess fat.<\/p>\n

4\ufe0f\u20e3 Combine and Simmer<\/h3>\n

Pour the red chile sauce into the meat pot and simmer 10 min to deepen flavor.<\/p>\n

Add cooked beans (with some bean broth) and stir gently.<\/p>\n

Simmer on low 20\u201330 min so flavors meld and thicken.<\/p>\n

Taste and adjust salt.<\/p>\n

5\ufe0f\u20e3 Serve<\/h3>\n

Ladle beans and meat into bowls.<\/p>\n

Serve with warm flour or corn tortillas to scoop up the rich, spicy sauce.<\/p>\n

Garnish with chopped cilantro and onion if desired<\/p>\n

Tip:<\/strong>
This dish tastes even better the next day as the red chile soaks into the beans and meat.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: For the Beans 2 cups dry pinto beans (or 4 cups cooked\/canned, rinsed) 8 cups water (for soaking and cooking) 1\/2 onion 3 cloves garlic, smashed 1 bay leaf 1 tsp salt (adjust later) Red Chile Sauce 6 dried guajillo chiles (or New Mexico chiles), stemmed & seeded 2 dried ancho chiles (for deeper […]<\/p>\n","protected":false},"author":1,"featured_media":6852,"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-6850","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t