2-3 tablespoons vegetable oil, bacon dripping, or shortening
1 serrano or jalapeno chile
2 cups cooked beans
1/2 cup bean broth
Shredded Oaxaca cheese (Mozzarella or String Cheese will do)
2 tablespoons milk (optional)
Instructions
In medium skillet, heat oil and chile pepper over medium-high heat until the skin on the pepper begins to blister.
Carefully add the cooked beans and the broth. Let the beans cook 2 to 3 minutes. Using a potato masher, mash the beans until desired consistency.
Continue cooking beans, stirring occasionally for an additional 3 to 4 minutes, or until some of the liquid has evaporated. Season with salt, if necessary.
If the beans become too dry, stir in the milk or more bean broth. Turn off heat and top beans with shredded cheese. Serve with warm corn or flour tortillas and chile de molcajete.
Originally Submitted
7/25/2010
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