Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Mexican Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Karen Mintzias
-----REFRIED BEANS-----
2 c Dry pinto beans
1 lg Onion
1 Ham hock
-Water
1/2 c Lard
Salt
-----NACHOS-----
12 Corn tortillas
Lard for deep frying
Salt
1 c Shredded Jack cheese
1 c Shredded cheddar cheese
2 Jalapeno chiles (or more)
- finely chopped
1 c Finely diced tomatoes
1 c Finely chopped cilantro
Place beans, whole onion and ham hock in saucepan. Add
water to cover. Bring to boil, cover and simmer 1 1/2
hours, or until beans are tender. Remove onion and ham
hock. Drain beans. Heat lard until very hot. Add to
beans and mash with potato masher. Season to taste
with salt. Set aside.
To make nachos, cut tortillas in quarters and fry in
deep hot lard until crisp. Drain and season lightly
with salt. Arrange tortillas in single layer on large
ovenproof platter. Sprinkle half each of Jack and
cheddar cheeses over tortilla chips. Sprinkle chiles
over cheeses. Top with dollops of refried beans and
gently spread over mixture. (Reserve any extra beans
for another use.) Sprinkle with half of remaining
cheeses. Top with tomatoes and cilantro, then with
remaining cheeses. Bake at 375F until cheeses are
melted and bubbly, about 15 minutes. Serve at once.
