So, we had some good Mexi food on Cinco de Mayo. I'm not sure why I celebrate it; just an excuse to eat more Mexican food, I guess. But I found these wicked good recipes for refried beans (Kyle's fave) and chicken tostadas with avocado salsa. SOOOOO good! I thought I'd share.
Refried beans:
2 lbs. dried pinto beans
3 garlic cloves, chopped
3 beef boullion cubes (I used chicken flavor and it still tasted good)
1 T. salt
2 c. grated cheese
1/2 c. mild Taco Bell sauce (grab some from the restaurant, or they sell it in a jar at the store)
Soak beans overnight. Rinse and put in large crockpot. Cover with water and add garlic, boullion, and salt. Cook on high 6 hrs or until soft enough to mash. Drain off water about 2 inches below beans. Mix 1/2 beans with electric mixer and other half in blender until very smooth. Combine both with large spoon and add cheese and sauce.
Chicken Tostadas:
2 T. vegetable oil
2 lb. chicken tenders
1 clove minced garlic
1 (4 oz) can diced green chiles, drained
1/2 c. sour cream
In a large saucepan, heat oil over medium heat. Add chicken tenders and cook for about 10 min or until cooked through. Add garlic and cook until fragrant, about 30-60 seconds. Add green chiles and sour cream; stir well. Cook over low heat until hot.
Fry up some small tortillas and top with shredded lettuce, chicken cheese, tomatoes, and avocado salsa.
Avocado salsa:
3 T. oil (this was a bit much for me, you might want to tone it down)
2 T. lime or lemon juice
1/2 t. sugar
1/2 t. salt
1 avocado, peeled, pitted, and chopped
1 tomato, chopped
Combine all ingredients and stir. Cover and refrigerate for at least and hour.
