Mexican hummus as we call it here. Basically gussied up refried beans as a meal. Cheap, a good use of weird leftover oniony bits and stuff.

This is my first attempt to do it with black beans instead of pintos. It actually turned out pretty well. I’m not used to making a super small batch of guajillo sauce and I accidentally put too much onion in it but it still worked out.

Cost per person: $2.56 #owcapril25

    • FauxPseudo @lemmy.worldOP
      12·
      21 days ago

      It’s very basic. Take some dried guajillo peppers, like three or four decent sized ones. Cut off the stems, split them and deseed. Cut them into one inch sections with kitchen shears. Drop in a pot with enough water to cover them. Bring to a boil, remove from heat and let sit for 20 minutes. Put it in a blender and add like one or two garlic clove and maybe two tablespoons to a quarter cup of white onion. Pour in some of the water, maybe all of it? IDK. Blend until smooth. The important part: grab a mess strainer. Use a spoon or rubber spatula to push the liquid through it. Discard the solids. Done.

      It’s all eyeballs and instinct. It always needs way less onion than you think. But every ratio is up for grabs. Want it extra spicy, add a deseeded arbol pepper.

      Gonna make wing sauce? Double the garlic, transfer the blend to a sauce pot, add some vinegar and too much butter. Heat until the butter is melted. Dip or toss the cooked wings in it.

      Want enchiladas? Simmer some whole tomatoes for 45 minutes. Make a much bigger batch. Add the tomatoes, stem holes and all, to the blend. Pour some oil in a frying pan, get it up to 350 and pour the blend in without the splatters giving you 3rd degree burns.

      It’s basically a Mexican mother sauce.