Yield: 5 Servings
|1 can||Stewed tomatoes|
|1 medium||Onion finely chopped|
|2||Cloves garlic finely chopped|
|1 can||Black beans rinsed|
|1 cup||Rice (add more or less based on type (i.e. brown; white, wild)|
|1 pinch||Oregano (or more)|
|Salt and pepper to taste|
|1 tablespoon||Vegetable oil|
|Maseca (dough mix; available at most mexican markets)|
submitted by: TJ1VINCENT@... (Tiffany Vincent, Portsmouth, Ohio) Although I am a poor college student, I have been able to visit a couple of countries (Mexico, Canada, Kentucky (tee hee, I live on the border of Ohio and Kentucky). this is a cheapy recipe I picked up in Orizaba, Mexico and have enjoyed munching on with my cash deprived friends.
Heat the oil in a skillet, add the garlic and onion. Toss until tender but not brown. Add the tomatoes, water, beans, oregano, and salt and pepper.
Bring to a rolling boil and add rice. Return to boil and reduce heat. Cover and simmer for about 5 minutes...(this is if you use Minute Rice). Serve with warm tortillas. Serves about 5 (4 if your REALLY hungry).
Tortillas: Add enough water to the Maseca to enable it to roll into a ball.
Roll the masa (dough) into balls about 1" in diameter. Roll out these balls or press in a tortilla press (I would recommend a tortilla press to ensure an VERY thin tortilla, but if you're not picky, hand rolling it is fine).
Place the tortillas on an ungreased HOT (i.e. water evaporates on contact) skillet and turn when brown. Make A LOT...as the riddle goes: what's can be a spoon, or a plate and you can eat it? Tortillas are also great with salt and lime (kinda like Tequila).
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RECIPE ARCHIVE - 8 APRIL 1996
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