1 cup Enchilada Sauce, recipe follows
4 (6-ounce) black sea bass fillets, skinned
Refried Beans, recipe follows
Mexican Rice, recipe follows
Salt and pepper
1/2 pound dried chile huajillo
1/2 pound dried chile pasilla
2 dried chile cascabel
1 or 2 dried chile de arbol
2 gallons water
1 disk Mexican chocolate, cut into 4 pieces
1 tablespoon salt
4 garlic cloves
1 small onion, cut into quarters
1/2 cup vegetable oil
1-ounce vinegar
1/2 pound, about 1 1/4 cups dried pinto beans, rinsed and picked over
1 bay leaf
1 yellow onion, halved, 1/2 cut in 2 pieces and the other 1/2 chopped
2 garlic cloves, peeled and smashed plus 1 teaspoon minced
2 teaspoons salt
3 tablespoons bacon drippings, or olive oil
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1 tablespoon extra-virgin olive oil
Grated cheddar or Monterey Jack cheese, for serving
Chopped tomatoes, for serving
Sour cream, for serving
2 tablespoons olive oil
1/2 cup chopped white onions
1/4 cup chopped green bell peppers
2 teaspoons minced garlic
2 cups long-grain rice
1 large tomato, peeled, seeded and chopped
3 cups chicken stock, or water
3/4 teaspoon salt
1/2 teaspoon saffron
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh cilantro leaves
1/4 cup chopped green onion tops, green part only
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