Sobre esta receta

Frijoles refritos caseros clásicos hechos desde cero con frijoles pinto secos, manteca (o aceite), ajo y comino. Cocidos a fuego lento hasta que estén perfectamente tiernos, luego machacados hasta obtener una consistencia rica y cremosa — mucho mejor que cualquier cosa de una lata. Un alimento básico de la cocina mexicana casera que es profundamente satisfactorio, económico e increíblemente versátil como acompañamiento, relleno de tacos o dip.

Instrucciones

1. 1

   The night before (or at least 8 hours ahead), place the dried pinto beans in a large mixing bowl and cover with 3 inches of cold water. Let soak overnight at room temperature. Drain and rinse before cooking. (Short on time? See the quick-soak tip in the tips section.)

2. 2

   Add the soaked, drained pinto beans to a large pot. Add 8 cups of fresh water, the halved white onion half (the whole piece), and 3 whole garlic cloves. Bring to a boil ^[over high heat], skimming off any foam that rises to the surface.

3. 3

   Reduce the heat ^[to low], cover partially with a lid, and simmer gently for 1.5 to 2 hours, or until the pinto beans are completely tender and creamy throughout — no resistance when you press one between your fingers. Add water as needed to keep pinto beans submerged by at least 1 inch. Add 1 tsp salt in the last 30 minutes of cooking.

4. 4

   Remove the white onion piece and whole garlic cloves and discard. Using a slotted spoon, transfer the cooked pinto beans to a large mixing bowl, reserving the cooking liquid (bean broth) in a separate container. You'll use this liquid to control the consistency of the final pinto beans.

5. 5

   In a large, heavy skillet (cast iron is ideal) ^[over medium heat], melt the lard. Add the diced white onion and cook, stirring occasionally, for 5 to 6 minutes until softened and translucent. Add the minced garlic, cumin, and oregano (if using) and cook for 1 minute more until fragrant.

6. 6

   Add a large ladleful of pinto beans (about 1 cup) to the skillet. Use a potato masher or the back of a large wooden spoon to mash them directly in the pan. Continue adding pinto beans one or two ladlefuls at a time, mashing as you go. This gradual method gives you the best texture and control.

7. 7

   Once all pinto beans are added and mashed to your liking, stir in the reserved bean broth a few tablespoons at a time until you reach your desired consistency — thick and spreadable for a side dish or burrito filling, slightly looser for a dip. Add chili powder if using.

8. 8

   Continue to cook ^[over medium-low heat], stirring frequently, for 5 to 8 minutes until the pinto beans thicken slightly and pull away from the sides of the pan. Taste and adjust salt as needed.

9. 9

   Serve hot, topped with crumbled cotija cheese and fresh cilantro if desired. Great alongside rice, inside burritos or tacos, spread on tostadas, or as a dip with warm tortilla chips.