Homemade Chile Verde Refried Beans with Bean and Cheese Tacos Dorados & Chile Verde Pasta Salad

Steps

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1. 1
   Add beans, water, green chiles, onion, garlic, salt, and lard to a slow cooker. Cook on low for 8 hours or overnight until the beans are very soft and tender.
   ▶ ≈0:22
2. 2
   Strain the cooked beans. Traditionally, beans are cooked in ceramic vessels to help break them down, making them softer and easier to digest. Once cooled, portion and freeze for easy meal prep.
   ▶ ≈1:01
3. 3
   Drain the hot pasta and immediately add the mayonnaise while it is still warm so the pasta can fully absorb the creamy dressing.
   ▶ ≈1:23
4. 4
   Add the remaining mayonnaise, garlic powder, ground cumin, Mexican oregano, smoked paprika, black pepper, salt, roasted corn, and roasted green chiles.
   ▶ ≈1:40
5. 5
   Fold in the chopped pickled jalapeños, white onion, and jalapeño pickle juice.
   ▶ ≈2:16
6. 6
   Mix everything together thoroughly. Reserve some of the ingredients as toppings to make the salad look attractive and appetizing.
   ▶ ≈2:27
7. 7
   Fill a blender almost to the top with the cooked beans, leaving room to avoid overflow. Blend until completely smooth.
   ▶ ≈3:10
8. 8
   Heat lard in a cast iron skillet over medium heat for 2 minutes. Add onion and serrano pepper, mix well, and avoid burning, about 30-40 seconds to infuse flavors.
   ▶ ≈3:41
9. 9
   Add the blended beans and stir constantly for about 8 minutes until the beans are very dry. The slow-cooked beans help reduce digestive discomfort.
   ▶ ≈4:14
10. 10
    Add hot lard (or oil) to the dried beans and continue mixing until fully incorporated. This is the defining step for refried beans.
    ▶ ≈5:24
11. 11
    Place tortillas on a cutting board and spread a layer of refried beans on one side of each tortilla.
    ▶ ≈6:04
12. 12
    Sprinkle the desired amount of cheese over the beans, then fold the tortilla and press gently to form a taco shape.
    ▶ ≈6:24
13. 13
    Heat lard in the skillet and fry each taco dorado for about 2 minutes on each side until crispy. Different tortillas may brown to different colors.
    ▶ ≈8:06
14. 14
    Remove the fried tacos and let them drain briefly to remove excess oil. Make sure ventilation is on while frying to manage the aroma.
    ▶ ≈8:44