FRIJOLES REFRITOS
Refried Beans

Ingredients:

½ cup of lard or oil
½ onion, cut into chunks
4 cups of frijoles de la olla with their liquid
Queso Fresco Del Rancho or Queso Fresco La Cubeta Los Altos crumbled
1 cup (8 fl oz/1 pt) Crema Mexicana Los Altos
Fried tortilla strips

How to cook:

Melt the lard in a large skillet, add the onion and sauté, stirring frequently for 5 minutes
or until golden and soft. Remove and discard onion. Add half of the beans with their
liquid and mash in the skillet with a potato masher. Gradually add the remaining beans
and liquid and continue mashing to make a coarse puree until it begins to dry out.
Transfer to a warm platter and sprinkle with Queso Fresco Del Rancho Los Altos or
Queso Fresco La Cubeta Los Altos. Garnish with Crema Mexicana Los Altos and
tortilla strips.

Variation:
If you like the taste of onion, you can use finely chopped onion, In which
case do not discard.

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RAJAS CON CREMA
Chile Strips with Cream

These are an integral chiffonade to many grilled meat dishes and are also a good
filling for tacos.

Ingredients:

¼ cup of butter or oil
1 onion, sliced
6 chiles poblanos, roasted, peeled and cut into strips
½ teaspoon of salt
1/3 cup of thick Crema Mexicana Los Altos

How to cook:

Melt the butter in a large skillet, add the onion and sauté until transparent. Add the chiles and cook over low heat for 10 minutes, stirring occasionally. Add the salt and cream. When the cream begins to bubble, remove from the heat and stir. Serve with tortillas.

Serves 6.