Kansas Crimson

PhDhawk wrote: ↑Fri Feb 28, 2020 10:06 pm So...beans and rice with enchilladas.

We going classic refried beans and spanish rice, or something different?

jeepinjayhawk wrote: ↑Sat Feb 29, 2020 7:58 am

Feral wrote: ↑Fri Feb 28, 2020 10:40 pm

Jeepin' wrote:Or charro

Haven't been able to find any in Florida so haven't had any since I left KC 8 years ago. That is, until we were in Marco Island over Christmas. The owner of the restaurant seemed almost too thankful that I complimented him on them, and went into a long explanation of all the due diligence they'd done to perfect the recipe. And, they were good!

Good Charro beans are tough to beat.
We have about a dozen spots within a few miles of our home that have really, really good charros

jhawks99 wrote: ↑Fri Feb 28, 2020 9:44 am Pupusas!

A Salvadoran restaurant just opened closed to my work. It replaced the crappy barbecue place that was there for just under a year. It isn't any better, something about that building attracts terrible cooks.

TraditionKU wrote: ↑Sat Feb 29, 2020 8:14 am

PhDhawk wrote: ↑Fri Feb 28, 2020 10:06 pm So...beans and rice with enchilladas.

We going classic refried beans and spanish rice, or something different?

black beans

gtfo with refried beans

Cascadia wrote: ↑Sat Feb 29, 2020 11:03 am alright, time for full-on Top 10 ranking

Taco
Burrito
Nacho
Fajita
Pupusa
Taquito
Quesadilla
Enchilada
Tostada
Chimichanga

Cascadia wrote: ↑Sat Feb 29, 2020 11:03 am alright, time for full-on Top 10 ranking

Taco
Burrito
Nacho
Fajita
Pupusa
Taquito
Quesadilla
Enchilada
Tostada
Chimichanga

pdub wrote: ↑Sat Feb 29, 2020 11:48 am No way could I rank the Enchilada so low.


Taco
Enchilada
Burrito
Fajita
Nacho
Taquito
Quesadilla
Torta
Chimichanga
Tostada

TDub wrote: ↑Sat Feb 29, 2020 12:00 pm Enchiladas get a knock because i dont usually like the standard enchilada sauce.

TraditionKU wrote: ↑Sat Feb 29, 2020 3:21 pm chili rellano is definitely in my top 10, when done well

jhawks99 wrote: ↑Sat Feb 29, 2020 3:52 pm 99's Charro Beans

I use an Instant Pot. The thing is great for beans.

Set it to Saute and add 1/2 onion diced and a quarter green pepper diced with a tablespoon or so of bacon fat. Add a little salt to get the veggies to release some moisture and get them cooking. When the onions start to brown on the edges add 3 cloves chopped garlic and a spice mix of chile powder, onion powder, garlic powder, cumin, oregano, black pepper and white pepper. I also add some of my home grown, smoked and ground chipotle. Stir for just a minute, you don't want to burn the garlic and spices. Add a can of rotel and some chicken broth. Keep the IP on saute until this comes to a boil then add beans, shut it off, and set for pressure cook for 45 minutes.

jhawks99 wrote: ↑Sat Feb 29, 2020 4:49 pm

jhawks99 wrote: ↑Sat Feb 29, 2020 3:52 pm 99's Charro Beans

I use an Instant Pot. The thing is great for beans.

Set it to Saute and add 1/2 onion diced and a quarter green pepper diced with a tablespoon or so of bacon fat. Add a little salt to get the veggies to release some moisture and get them cooking. When the onions start to brown on the edges add 3 cloves chopped garlic and a spice mix of chile powder, onion powder, garlic powder, cumin, oregano, black pepper and white pepper. I also add some of my home grown, smoked and ground chipotle. Stir for just a minute, you don't want to burn the garlic and spices. Add a can of rotel and some chicken broth. Keep the IP on saute until this comes to a boil then add beans, shut it off, and set for pressure cook for 45 minutes.

Updating. 45 minutes wasn't quite enough. Back in for another 15 with some salt.

Couple of notes. A lot of people say not to add salt or tomatoes at the beginning of the cook because "they" say that the beans won't soften. I've never found this to be true but I generally salt towards the end.

When using an IP with beans, do not release pressure right away. Let it sit for 10-15 minutes before you release. Releasing early can cause the beans to expand rapidly and burst.