Keeping It Fresh Friday: A New Mexico Fair Classic

The Hampshire County Fair is this week.  We took the boys to the parade last night.  We will take in the tractor pulls, chain saw competitions, live stock, petting zoo and fair food tomorrow.  This is the first of the late summer/fall harvest festivals for us and now I have fair food on my mind.

The good news: not all fair food has to be fried!  New Mexico fairs showcase a great variety of relatively healthy options.  Well, you know, so long as they are eaten in moderation, which I think is the real trick.  Common to all New Mexico fairs, sporting events, and Five and Dimes is the humble but tasty Frito Pie.  Its something I can easily make at home, nowhere near New Mexico!  Since I needed a cheap and easy meal for a weeknight, it was a perfect choice.  Not a thirty minute meal but so low maintenance, its perfect for school nights.  If you're really busy, follow the slow cooker instructions. 


If you want to go really Fiesta traditional, buy the lunch-sized bags of Fritos.  Pour the beans, cheese, chile, meat and onions inside and eat it right out of the bag.  Just be careful.  It is an aluminum bag and can get hot.

Oh, and soaking the beans.  I don't do it.  Why?  First and most importantly, my grandma didn't.  But if that doesn't work for you, here's the argument and counter-argument.  The claim is that soaking beans makes them softer and helps remove some of the enzyme that makes humans gassy after eating beans.  However, while removing the gas, soaking also removes a lot of the other minerals and nutrients that make beans so healthy in the first place.  The boil-before-you-cook method makes them softer and just use gas-relief products to take care of the rest.

How to Make Frito Pies:
Serves: 4-6

For the beans:
1 1/2 c. Pinto beans
1 T. lard, optional
1 t. garlic salt, optional

1.  Sort the beans.  Rinse and pick out any pebbles, dirt clumps, and beans that are broken, malformed, or just kind of ugly looking.

2.  Place in a pan and add water, covering just 1" above beans.  Boil for 10 minutes, adding more boiling water if necessary.

3.  Add lard and garlic salt, if you using.  Reduce heat to low and simmer for about 5 hours or until beans are almost tender.  Add more water as they cook, but not more than 1" above the beans, as necessary.  Mash some of the beans with the back of a spoon and continue cooking for 30 minutes longer or until completely tender.  (This will make the bean juice creamier.)

4.  Alternatively, place boiled beans in a slow cooker and simmer on low for 7 1/2 hours.  Mash slightly and cook remaining 30 minutes.  

For the Frito Pies:
1 lb. ground beef
2-3 T. New Mexico red chile powder
1-2 t. flour
1 1/2 c. water
1 bag of Fritos, or small lunch bags for individual servings
1 c. shredded cheddar cheese
1/2 onion, diced

1.  Brown the beef over medium-high heat until fully cooked.  Drain off the fat. I set aside a little meat for the kids in case the chile is too hot.  Mix chile, flour and water together in a bowl, or place in a jar, cover and shake well.  Add chile mixture to meat and bring to a simmer.  Cook until thickened into a gravy-like consistency.

2.  Serve: spoon beans into a bowl.  Top with chile, cheese, onion and crushed Fritos.