How To make Pinto Three Chile Salsa
3/4 c Pinto beans, dried
1 ts Salt
3 Arbol chiles, with seeds
3 Pasilla chiles, seeded
2 Jalapeno chiles, for garnish
2 Chipotle chiles
1/3 Onion, diced
1/2 c Olive oil
2 Garlic cloves, roasted
2 Roma tomatoes, blackened
3/4 c Dark beer
1 tb Peanut oil
1 ts Cider vinegar
Wash & drain beans, place in a large pot & cover with water. Cook until soft, about 1 1/2 hours, but it make take up to 2 hours. Drain & transfer to a mixing bowl. Add the salt. Toast the arbol & pasilla chiles together. Rehydrate all dried chiles in one cup of warm water. If using canned or fresh, omit this step. Drain & set aside. Roast & peel jalapeno chiles, seed, dice & set aside. Heat olive oil & saute the onion over medium-high heat until caramelized. Transfer to a blender along with the chiles (not the jalapeno chiles), garlic, tomatoes, beer & puree. In a wok or large skillet, heat peanut oil until smoking hot & add the puree. Re-fry until reduced & thickened, this will take about 5 minutes. Transfer 3/4 of this re-fried mixture to a mixing bowl & add beans & cider vinegar. Garnish with jalapeno. Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet" Summer 1995
How To make Pinto Three Chile Salsa's Videos
El Pinto Restaurant and World Famous Salsa
WWW.ELPINTO.COM
El Pinto made famous by its unique food and gorgeous atmosphere; has been serving its traditional cuisine in New Mexico since 1962. The restaurant & original recipes from Josephina Chavez Griggs have been passed down to the Twin Grandsons Jim & John Thomas.
Hobbyist and Sportsmen, Both twins find time together with their dogs, hunting, fishing and enjoying their love of the great outdoors. Their dogs Braque, Alley, Moose keep Jim and John busy in their spare time.
Their passion for service and quality has given Jim and John the opportunity to make new friends from all over the world. They love to tell their friends about salsa, Chile, and authentic New Mexican cuisine. Salsa twins became their trademark.
Specialty & Fancy Food shows are a great way to try our products; Stop by our Display to taste for your self, and see what the hype is all about.
Assisting with location for the filming and premier of Biker Chef,
El Pinto built an Horno Oven used for traditional Native American bread baking.
Using traditional and unique recipes; the show was a pilot, directed and staring Christopher Coppola.
El Pinto special recipes were featured on MSNBC.com using El Pinto products to make an authentic New Mexican meal.
Come visit us when you are in Albuquerque or enjoy the tradition in your home.
The Salsa Twins, Jim & John have captured the original recipes & tradition in their world famous salsa & green chile sauce. Sharing the tradition these products are widely available in over 30 states. Conveniently placed through out the stores, Our unique product placement and shopper friendly displays makes planning a fiesta quick and simple. Salsa is now the #1 condiment in America and is becoming a key ingredient in making some excellent recipes.
Look for Special El Pinto Promotions and Coupons through out the year, Save big on other specially marked items and packages to enhance your meal. El Pinto demos are held nation wide, including Costco and Sam's Club were you can find bulk savings on our 66 ounce container.
Keep an eye out for the El Pinto Cruiser or our 15 foot jar of El Pinto Salsa. Make holidays special with El Pinto Commemorative Gift sets that include our traditional recipes that will make your party a real fiesta; or try a quick dinner recipe for you next family meal.
Using our state of the art facilities El Pinto is able to produce (X amount) of Salsa and Green Chile Sauce per day. Even though El Pinto produces salsa & green chile sauce in mass quantities; the ingredients and taste remain the same.
Sample El Pinto in your next recipe idea using the 2.5 ounce packet along with free simple recipes.
The Salsa Twin's; Good friends Joe & Gavin Maloof , Owners of the Sacramento Kings, along with pro Golfer Notah Begay had shown up for interviews, support of the event and the love for El Pinto.
Recipe Three Chile Dry Roasted Tomatillo Salsa
Recipe - Three Chile Dry Roasted Tomatillo Salsa
INGREDIENTS:
-1 pound tomatillos, unhusked
●2 serrano chile peppers
●2 jalapeno chile peppers
●8 pequin chile peppers
●4 cloves garlic
●1 small whole onion, peeled
●1/4 cup chopped cilantro
●salt to taste
El Pinto Green Chile Sauce
My thoughts and observations on the El Pinto Green Chile Sauce, medium. Come on over to for questions, comments, and possibly requests for future reviews!
Three types of Salsa
Corey Mintz serves up three variations on salsa for this week's Fed.
Pinto Bean Quesadilla, Salsa Verde
Recipe at:
Quesadillas are a meal that kids are guaranteed to love. This simple-to-make quesadilla mixes pinto beans with Monterey Jack cheese and salsa verde, for a healthy and flavorful favorite with a twist. Pairing beans with the whole grains in this tortilla makes a complete protein that supplies all nine essential amino acids.
The Refried Bean Secrets Mexican Restaurants Use – 3 Stages for Tacos, Tostadas & More
I used to own a Mexican Restaurant in the Rio Grande Valley and the amazing chefs I worked with taught me the secrets of refried beans...
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Getcha Some APC BBQ Rubs Here:
Join the Backyard BBQ Masterclass:
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These refried beans are sometimes called runny, sticky and retefritos…and the restaurants will serve their refried beans based on the dish being ordered.
… but the first secret is that it all starts with a good pinto bean recipe.
For Terry’s favorite pinto beans recipe we’re gonna use:
– 2.5 C of Casserole Pinto Beans – these our are FAVORITE brand of beans
– 2 Garlic Cloves
– 2 Strips of Thick Cut Hickory & Mesquite Smoked Bacon
– About half J & B Salt Pork
_ A little more or a little less of each ingredient, to your preference
and
– 2 tsp of APC OG, you can salt to taste later
The cooking process for these is super simple in the crock pot. NO soaking needed. You just need to set it to high to get them simmering and check it every hour or so with a little stir. Depending on the crock pot these should take about four to five hours MAX!
And BONUS! In this video we’re also gonna show you what I call the THREE STAGES OF REFRIED BEANS! Stage 1 is the runny bean, perfect for scooping up with a Mexican spoon. Stage 2 is a little drier bean cooked with a little lard perfect for spreading on a tortilla or on a plate. And Stage 3 we add a little more yummy lard and take them to a little toasty finish, incorporating all of the yummy crispy goodness from the bottom of the pan. I love these for chalupas because they won’t make your tortillas soggy and the flavor, oh baby is several notches above the other two.