Arnie, I love making your recipes for my family! In fact I just made a salsa roja and a salsa verde for a family gettogether. You are such an approachable teacher and I think of you as Texas’s official Tío. I was raised in the TX panhandle but a gringa can learn 😂❤
Made this recipe for our family gathering over Christmas 2023. Took some liberties adding leftover ham and some smoked sausage. About half a cup of beer. They went over well. Thank you for sharing your recipes sir!
I was searching around for a little bit looking at various videos and your video was the best one and the easiest. I’m going to cook it up in two weeks for all my coworkers and I know they’ll like it
Arnie, do you have a recipe for Mexican Street Corn? If so,would love to try it. Here in VA they charge an arm and a leg now for Mexican Street Corn and would love a good homemade recipe for it.
any jar with a tight lid will work. add them while warm. the heat will seal the lid. put them in the fridge. ive had up to 10 jars in there, ready to go. they'll easily last a week ...but they go quick around here.
So here is my question… I moved from Texas to Santa Fe NM and because of the altitude here beans don’t cook. I can leave them on the stove for hours and they still not cooking. How do you get them to cook at higher altitude.
There is a restaurant called Las Vegas in Harlingen, tx. They fry all the ingridients 2gether and then pour them on top of the beans. A lot of bacon, but tò hot.
I think kidney beans are the ones you have to soak to get rid of toxins, never cared for them really. If you had to choose, would you stock your pantry with dry mayocoba or pinto beans?