Así preparan las tortas ahogadas en Guadalajara

Ingredients

• 2 15 oz cans Canned Pinto Beans (drained and rinsed)
• 2 Tbsp Olive Oil (extra virgin recommended)
• 1 medium Onion (finely diced)
• 2 cloves Garlic (minced)
• 1 Jalapeño (seeded and minced (optional for extra heat))
• 1 tsp Chili Powder (adjust to taste)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 Tbsp Lime Juice (optional, adds brightness)

Instructions

1. Prepare aromatics

   Dice the onion, mince the garlic, and if using, seed and mince the jalapeño.

   Time: PT5M

2. Sauté onion and garlic

   Heat the olive oil in a skillet over medium heat. Add the diced onion and cook 3–4 minutes until translucent. Add the minced garlic and jalapeño, cooking another minute.

   Time: PT5M

   Temperature: medium heat

3. Add beans and seasonings

   Stir in the drained pinto beans, chili powder, salt, and black pepper. Mix until the beans are evenly coated with the spices.

   Time: PT2M

4. Mash the beans

   Using a wooden spoon or potato masher, mash the beans directly in the skillet to your desired consistency. Add a splash of water if the mixture seems too dry.

   Time: PT5M

5. Simmer to blend flavors

   Reduce the heat to low and let the bean mash simmer for 7 minutes, stirring occasionally. This allows the flavors to meld.

   Time: PT7M

   Temperature: low heat

6. Finish and serve

   Stir in the lime juice, give a final taste check, and serve warm with warm tortillas, tostadas, or as a dip.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

25 g

Fat

3 g

Fiber

6 g