Vegetable oil for deep-fat frying (such as peanut or corn oil) 8 7 inch flour or corn tortillas Coarse salt (optional)
Refried Beans
8 ounce dried pinto beans (about 1-1/4 cups) 8 cup water ½ teaspoon salt 2 tablespoon bacon drippings or olive oil 2 cloves garlic, minced
Carnitas
3 pound boneless pork shoulder 2 tablespoon lard or vegetable oil ⅓ cup chopped onion (1 small) 3 cloves garlic, minced 2 cup water 1 teaspoon finely shredded orange peel ⅓ cup orange juice 4 sprigs fresh thyme 1 teaspoon salt 1 teaspoon dried Mexican oregano or regular oregano, crushed ½ teaspoon crushed red pepper 2 bay leaves
Mole Colorado
4 dried ancho chile peppers* 2 dried guajillo chile peppers* 1 medium onion, chopped 3 cloves garlic, minced 1 tablespoon vegetable oil 1 tablespoon sesame seed ¼ teaspoon apple pie spice ¼ teaspoon salt ¼ teaspoon ground black pepper 1 14.5 ounce can diced fire-roasted tomatoes ¾ cup chicken broth or water 2 tablespoon golden raisins 2 tablespoon sliced almonds, toasted
Quick Mole Sauce
2 tablespoon pumpkin seeds 1 teaspoon sesame seeds 1 medium onion, chopped 2 cloves garlic, minced 2 teaspoon chili powder ½ teaspoon ground cumin ¼ teaspoon ground cinnamon 1 cup barbecue sauce ½ ounce bittersweet chocolate, chopped hot pepper sauce (optional)
