|½ pounds||Pinto beans|
|¼ pounds||Pure lard|
|2 ounces||Monterey Jack cheese; grated|
1. Cook beans in water for approximately 2 hours. Drain, mash and salt to taste.
2. Heat lard in a skillet. Add beans and heat.
3. Add cheese. Heat and serve. Note: To be used in tampiquena tiras de filete.
SAN FRANCISCO. BEVERAGE: CARTA BLANCA OR DOS EQUIS BEER.
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .
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