Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Pinto beans |
| \N \N | Salt |
| 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.
EL CONQUISTADOR
SAN FRANCISCO. BEVERAGE: CARTA BLANCA OR DOS EQUIS BEER.
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .