16th September is Mexican Independence Day, and I am celebrating this momentous occasion with a quintessentially Mexican dish: �frijoles refritos�, otherwise known as refried beans. This description, however, is a misnomer, as the beans are only fried once.
Maria makes refritos weekly. Her preference is pinto beans. This Friday at my request she is going to make a batch and I will use them in making some molettes topped with shredded queso Chihuahua and some good spicy pork chorizo. She virtually lives on refritos tostadas accompanied with lettuce and salsa roja.
I love them made with pintos as well, Les, and like Maria I virtually live on them. I demonstrated these Refried Beans with Pineapple Salsa at the Fiery Food Festival in Brighton a couple of weeks ago, and they were by far the most popular dish. And certainly good spicy Mexican chorizo is a perfect accompaniment - lucky you!