Esmeralda Noriega, a cook from a town, shares her traditional recipe for charro beans or ranchero beans. She begins by cleaning and soaking 1/2 kilo of pinto beans for about an hour and a half. While the beans cook, she prepares various ingredients such as bacon, sausages, onions, jalapeño chilies, tomatoes, garlic, laurel leaves, and epazote.
The dish is then cooked in a clay pot with the prepared ingredients, and the flavors are allowed to come together. The recipe is a traditional family recipe passed down from her grandmothers, and Esmeralda is happy to share it with her audience. The final dish is served with tortillas, and Esmeralda encourages her viewers to enjoy and share the recipe with others.
Here are the key facts extracted from the text:
1. The speaker, Esmeralda Noriega, is making a traditional meal called charro beans or ranchero beans.
2. The recipe starts with cleaning and rinsing half a kilo of pinto beans.
3. The beans are boiled in water for about an hour and a half.
4. After boiling, salt is added to the beans to season them.
5. The recipe also uses bacon, sausage, onion, chili, tomato, and herbs like bay leaves and epazote.
6. The ingredients are cooked in a casserole and heated over a flame.
7. The speaker uses a clay pot to cook the beans.
8. The recipe can be made on a stove or in a pressure cooker, and the cooking time can be shortened by soaking the beans overnight.
9. The speaker uses a comal to heat up tortillas to serve with the charro beans.
10. The recipe is a traditional one from the speaker's town and is often made with variations depending on personal taste.
11. The speaker's tips for adding herbs to food preparations come from her grandmothers.
12. The recipe is served with a tortilla roll and is considered a simple and practical preparation.