Serves 6 people with 2 tostadas each
16oz bag of dried pinto beans
One small yellow onion minced or finely chopped
Two medium roma tomatoes
1/2 small sweet onion chopped
Salt and pepper
One jalapeño pepper (stemmed and cored)
One bunch fresh cilantro
Juice from one lime
One pound Hawks Hill Ranch Wagyu ground beef
Two teaspoons minced garlic
One half teaspoon black pepper
One half teaspoon salt
One half teaspoon ground cumin
One half teaspoon ground coriander
One quarter teaspoon ground cayenne pepper
Three tablespoons beef stock
Twelve corn tortillas
Sort dry pinto beans, removing any rocks or abnormalities. Rinse the beans thoroughly, and allow them to soak in a bowl of water overnight, making sure there is plenty of room in the bowl to keep them covered with water as they expand. The next day, drain and rinse the soaked beans, place them in a pot and cover with water. Bring the pot to a rolling boil over high heat. Reduce heat to medium low, and cook until beans are very tender, stirring occasionally and adding water to the pot as needed to keep the beans covered. This may take up to 3 hours. Once the beans are tender, remove them from the hot water, but reserving the cooking water. In batches, blend about 2 cups of beans plus 1/2 cup to 1 cup of the water they were cooked in a food processor until they become a consistency like a spreadable paste which holds together but will not run. Repeat the blending process, depending on the size of your food processor, until all of the beans are turned into a paste.
In a medium skillet, sauté minced yellow onion in 2 tablespoons Wagyu beef tallow. Once the onion is translucent, add the pinto bean paste. Cook over medium low heat for about 5 to 10 minutes, stirring constantly as the mixture begins to bubble so it will not stick to the pan. Add 1/2 to 1 teaspoon of salt, and 1 teaspoon coarse black pepper to the beans. If the mixture is too thick, add some of the cooking water from the pinto beans, 1 tablespoon at a time, until desired consistency is reached.
Pico de Gallo:
Mince the roma tomatoes, place them in a bowl and set aside. In a food processor, add sweet onion, jalapeño, and leaves of 8 cilantro sprigs. Pulse the blade of the food processor until the contents are fine shreds, then add them to the bowl of minced tomatoes. Add 1/2 teaspoon of salt and the juice of one fresh lime. Stir and taste. Add additional salt and lime juice if needed.
Brown ground beef in a skillet. About 2 minutes before the beef is cooked through, add minced garlic, black pepper, salt, cumin, coriander, cayenne pepper, and beef stock to the skillet. Reduce heat, and allow beef to simmer while it finishes cooking completely with the garlic and spices, and most of the liquid evaporates.
In a large cast iron skillet, heat about a half cup of Wagyu tallow over medium high heat. Once liquid, the tallow should be about 1/8 inch deep in the pan. Place 4 corn tortillas in the pan, and gently fry the tortillas for about 30 seconds on each side, until they become golden brown. Remove the tortillas from the pan and place on a paper towel to drain. Repeat the process in batches of four tortillas. Arrange the fried corn tortillas onto a plate. Top them first with refried beans, then the cooked ground beef, crumbled queso fresco, pico de gallo, fresh cilantro leaves, and sour cream.
Serve with Spanish rice and guacamole on the side. Enjoy!
Optional Guacamole and Spanish Rice:
Six ripe avocados
One and a half teaspoons salt
One teaspoon black pepper
One half teaspoon Tabasco
Juice from one lime
Four minced garlic cloves
One small diced yellow onion
One diced green bell pepper
One diced red bell pepper
16oz can of petite diced tomatoes with juice
1 teaspoon salt
1 teaspoon chili powder
1 cup rinced white rice grains
Remove the skins and seeds and place the avocados into a large bowl. To the bowl, add 10 sprigs of chopped fresh cilantro, salt, black pepper, Tabasco sauce and the lime juice. Using a potato masher, crush and mix the contents of the bowl together. Adjust seasoning to taste.
In a large stock pot, melt 2 tablespoons of butter over medium heat. Add minced garlic, onion, green bell pepper, and red bell pepper. Sauté the vegetables gently until tender. To the pot, add the can of diced tomatoes with its juice, 2 cups of water, salt, chili powder, and rice. Bring the pot to a boil, then reduce heat to low, cover, and simmer for about 30 to 45 minutes until the rice is tender. Stir and fluff rice when it is finished.