Recipe - Combination Nachos

8 Corn tortillas; quartered
Corn oil
One half pound Refried black beans
6 ounce Monterey Jack cheese; cut or sliced up
1 cup Sour cream
Sliced Jalapeno peppers
Guacamole (see index)

REFRIED BLACK BEANS
One half pound Dried Black Turtle beans
One fourth pound Pure lard; heated
Salt to taste

1. Deepfry the tortillas in hot corn oil until crisp; drain. 2. Spread
each tortilla chip with beans and top with a slice of cheese.

3. Broil until the cheese melts.

4. Top with guacamole, sour cream, and jalapeno pepper slices. REFRIED
BLACK BEANS:

1. Wash the beans. Place in a large pan and add water to cover. 2. Bring
just to a boil. Reduce heat and simmer 2 hours or until tender. Drain,
reserving One half cup liquid. Mash the beans.

3. Place the lard in a skillet over mediumhigh heat. When the fat is
hot, add the mashed beans. Lower heat and fry slowly for 10 minutes,
stirring constantly. To judge when lard is ready for frying, insert a
wooden spoon in hot lard. If lard bubbles vigorously around the edges of
the spoon, it's hot enough. It must be hot enough that food can be fried
without absorbing the flavor of the raw lard.

JAVIERS

COLE AVENUE, DALLAS

WINE: CHATEAUNEUFDUPAPE

From the Micro Cookbook Collection of Mexican Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.