Chicken Chalupas, Tex-Mex Refried Beans and Lettuce and Tomato Salad

Ingredients

• 3 tbsp Lard (Can substitute with bacon drippings or vegetable oil)
• 1 pcs White Onion (Medium, finely chopped)
• 3 clove Garlic (Minced)
• 2 can Canned Pinto Beans (15 oz cans, drained and rinsed)
• 1 tsp Ground Cumin
• 0.5 tsp Chili Powder (American-style mild chili powder)
• 0.75 tsp Salt (Adjust to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.5 cup Water (Or vegetable broth, plus more as needed)
• 2 tbsp Cotija Cheese (Crumbled, for garnish (optional))
• 1 tbsp Fresh Cilantro (Chopped, for garnish (optional))

Instructions

1. 1

   Sauté Aromatics

   • Heat the lard or oil in a large, heavy-bottomed skillet or Dutch oven over medium heat.
   • Once shimmering, add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
   • Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
2. 2

   Bloom the Spices

   • Stir in the ground cumin and chili powder.
   • Cook for 30-60 seconds, stirring constantly, until the spices are fragrant. This step, known as blooming, deepens their flavor.
3. 3

   Simmer the Beans

   • Add the drained and rinsed pinto beans to the skillet, along with 1/2 cup of water or vegetable broth.
   • Bring the mixture to a gentle simmer.
   • Reduce the heat to low, cover the skillet, and let the beans cook for 5-7 minutes to soften and absorb the flavors.
4. 4

Ingredients

• 1 head romaine lettuce (large, about 450g, washed, dried, and chopped)
• 3 pcs roma tomatoes (medium, ripe, chopped)
• 0.5 pcs red onion (medium, thinly sliced)
• 3 tbsp extra virgin olive oil
• 1.5 tbsp red wine vinegar
• 1 tsp dijon mustard
• 0.5 tsp sea salt (or to taste)
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the Vinaigrette

   • In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, and Dijon mustard.
   • Add the sea salt and freshly ground black pepper.
   • Whisk vigorously with a fork or seal the jar and shake well for about 30 seconds until the dressing is emulsified (creamy and well-combined).
   • Taste and adjust seasoning if necessary. Set aside.
2. 2

   Prepare the Salad Vegetables

   • Ensure your chopped romaine lettuce is thoroughly washed and completely dry. A salad spinner is excellent for this.
   • Chop the ripe tomatoes into bite-sized pieces.
   • Thinly slice the red onion. For a milder flavor, you can soak the slices in cold water for 10 minutes, then drain and pat dry.
3. 3

   Combine and Serve

   • In a large salad bowl, add the prepared romaine lettuce, chopped tomatoes, and sliced red onion.
   • Just before serving, give the vinaigrette one last shake or whisk and pour it over the salad.
   • Gently toss the salad until all the ingredients are lightly and evenly coated with the dressing.
   • Serve immediately to enjoy the crisp texture.