Chile Relleno, Tomato Sauce, Mexican Rice and Tex-Mex Refried Beans

Ingredients

• 2 tbsp Extra Virgin Olive Oil
• 1 medium Yellow Onion (finely chopped)
• 4 cloves Garlic (minced)
• 0.25 tsp Red Pepper Flakes (optional, for mild heat)
• 2 tbsp Tomato Paste (double-concentrated if possible)
• 28 oz Crushed Tomatoes (one large can, preferably San Marzano)
• 0.25 cup Water (for rinsing the tomato can)
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 1 tsp Granulated Sugar (helps balance acidity)
• 1 tsp Kosher Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 whole Bay Leaf (optional, for depth)
• 0.25 cup Fresh Basil (loosely packed and chopped)

Instructions

1. 1

   Sauté Aromatics

   • Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat.
   • Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, for 5-7 minutes until the onion is soft and translucent, but not browned.
   • Stir in the minced garlic and optional red pepper flakes. Cook for about 1 minute more until fragrant, being careful not to let the garlic burn.
2. 2

   Develop Tomato Flavor

   • Add the tomato paste to the pot. Use a wooden spoon to stir it constantly into the aromatics.
   • Cook for 2-3 minutes until the paste darkens to a brick-red color and smells fragrant. This step caramelizes the paste and removes any raw, metallic taste.
3. 3

   Build and Simmer the Sauce

   • Pour in the can of crushed tomatoes. Swirl the 1/4 cup of water in the empty can to rinse out any remaining tomato and add it to the pot.
   • Add the dried oregano, dried basil, sugar, kosher salt, black pepper, and the optional bay leaf. Stir everything together until well combined.
   • Bring the sauce to a gentle bubble over medium heat.

Ingredients

• 1.5 cup long-grain white rice (rinsed and drained well)
• 2 tbsp vegetable oil
• 1 pcs onion (medium, finely chopped)
• 2 pcs garlic (cloves, minced)
• 8 oz tomato sauce
• 2 cup chicken broth (use vegetable broth for a vegetarian version)
• 1 tsp ground cumin
• 1 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 0.5 cup frozen peas and carrots
• 2 tbsp fresh cilantro (chopped, for garnish)

Instructions

1. 1

   Heat the vegetable oil in a medium saucepan or Dutch oven over medium heat. Add the rinsed and drained rice. Stir frequently until the grains are lightly golden and smell nutty, about 5-7 minutes.

2. 2

   Add the chopped onion to the saucepan and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

3. 3

   Pour in the tomato sauce, chicken broth, ground cumin, salt, and pepper. Stir everything together well. Bring the mixture to a boil, then immediately reduce the heat to the lowest setting. Cover the saucepan with a tight-fitting lid and let it simmer for 15 minutes without lifting the lid.

4. 4

   After 15 minutes, quickly lift the lid, scatter the frozen peas and carrots over the top of the rice, and replace the lid. Continue to cook for another 5 minutes, or until all the liquid has been absorbed. Remove the pan from the heat and let it stand, covered, for 10 minutes.

5. 5

   Remove the lid, add the chopped cilantro, and gently fluff the rice with a fork to combine. Serve warm as a side dish.

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