Frijoles Refritos

4 cups pinto beans, cooked and mashed
12 ounces evaporated milk
2 tablespoons shortening, melted
1/2 pound Cheddar cheese, shredded
Salsa De Chile Colorado

Mash beans in skillet and add hot oil. Mix well. Stir in evaporated milk. Cook over very low heat, stirring frequently.

Before serving, refry beans by adding 2 tablespoons smoking hot fat, shredded cheese to taste and some salsa. Stir briskly over high heat.

Yield: 6 servings

Salsa De Chile Colorado

4 Ancho chiles wiped clean,
Seeded , and stemmed
4 Pasilla chiles wiped clean,
Seeded , and stemmed
2 c Hot chicken stock
3 cl Garlic
1 tb Oregano
1 tb Cumin
1 tb Red wine vinegar
1 Tomato chopped
Coarse salt to taste
2 tb Vegetable oil
Freshly ground black pepper to taste

On a comal, over a medium high heat, toast the chiles until fragrant, about 30 to 60 seconds. Cover with the chicken stock and allow to soften, about 20 minutes.

In a blender, place the chiles and stock. Blend until chopped. Add the garlic, oregano, cumin, vinegar, tomato, and salt and pepper. Blend until very smooth.

Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes.