Empalmes
A Mexican sandwich of refried beans (and other fillings) between lard-fried corn tortillas
Ingredients
- Corn tortillas
- 1/4 cup Chile colorado base
- 1 cup lard
- Refried beans (see recipe)
- Chile colorado (see recipe)
- Chicharrones (see recipe)
- Queso Oaxaca Shredded or pulled apart into threads
- Pan-toasted, ground piquin peppers optional, for garnish
- Salsa
Instructions
- Mix chile colorado base thoroughly into lard; set aside.
- Take two tortillas in hand. Spread one side of one of them with the lard mixture.
- Smear the lard side of that tortilla onto one side of the other tortilla and leave them stuck together. (This will allow you to handle the tortillas while topping them without covering your hands in lard)
- On one tortilla, spread beans and whatever additional fillings this Empalme will contain. (Some options: beans only, beans and shredded chile colorado, beans and chicharrones, beans and cooked chorizo, any of the above with added Oaxacan or Cotija cheese)
- Season with piquin pepper flakes or salsa, if desired.
- Carefully separate the bottom tortilla from the topped tortilla without spilling the toppings. Place lard-side out atop the fillings and cook both sides on a grill or griddle until crisp.
- Serve hot, cut into quarters.
