Erica's Cocina

Lets have some fun making some AWESOME and authentic Mexican Food

Frijoles de la Hoya (Beans in a pot) September 28, 2010

Frijoles de la hoya literally means, beans in a pot. You will find these beans in almost every Hispanic home. They are the foundation to an array of scrumptious dishes and they can also be enjoyed right out of the pot. I do this often ;O) Nothing better than a bowl of fresh frijoles de la hoya. When I was growing up, I could eat beans for breakfast, lunch, and dinner without any complaints. Once you have these freshly made beans, you’ll never go back to those can beans again, trust me. Buen Provecho!


16oz or 2cups Dry Pinto Beans

8cups Cold Water

1 Garlic Clove



Sort beans by removing any debris and cracked beans. Rinse under cold water to remove any dirt.

In a pot, add beans, water, and garlic.

Bring to a boil. Reduce heat to a gentle simmer and cover. Let simmer for 1 1/2 to 2 hours or until tender.

Add salt to personal taste and let simmer for an additional 10 minutes so the beans may absorb the flavor. Make sure not to add salt before the beans are tender. Adding the salt before will not let the beans become tender. You will end up with tough skin. No bueno ;O) Remove from heat. Refrigerate unused portion.

Now that you know how to make your own awesome Frijoles de la Hoya, you can go on and make tostadas, sopes, refried beans, etc, etc.  The possibilities are endless!



Tasty Salsa Roja ;O) May 26, 2010

Filed under: Cooking,Salsa — ericascocina @ 7:10 PM
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I believe everyone should always have a great tasting salsa in the fridge at all times. After all, you never know when you’ll be craving something spicy! You want to be prepared. This salsa recipe is very tasty and super easy to make. Give it a try, I’m sure you’ll love it!

Salsa Rojo (Red Salsa)


2 Tomatoes

1 Jalapeño

1 Garlic clove

¼ of an onion

Small bunch of cilantro

Salt to personal taste


On a comal roast tomatoes, jalapeno, and garlic until charred.

Add to blender onion, cilantro, tomatoes, jalapeno, garlic, and salt. Pulse on puree 2-3 times. You want it to be a little chunky.

That is it, you’re allll done.

Buen Provecho!!


Cocido (Beef/ Vegetable Soup) February 15, 2010

Filed under: Cooking,Soups — ericascocina @ 11:52 PM
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Cocido or Beef Vegetable Soups is one of my favorite soups in the wintertime. It has lots of vegetables so it is loaded with Vitamins. It will keep you nice and warm and healthy during the summer ;O). I remember my grandma telling us stories how they would make this about once of week from the vegetables they had in their own back yard. How awesome is that?!! To be able to walk to your back yard and freshly pick the veggies for your soup. Can’t wait till I have my own garden *sigh*.

Cook time: 2 hours          Level: Easy          Yields: 4-6 servings


1 lb Beef Stew Meat

1 lb Beef Neck Bones (adds lots of flavor ;O))

1 Quart of Water

2 Corncobs

1 Potato

1 Chayote

1 Calabacita

2 Carrots

1/3 Onion

1 Small Tomato

½ Small Cabbage

1/2 Cup Cilantro

Salt to personal taste


Thoroughly wash all the veggies. Cut the corncobs into three’s. Set aside. Chop potatoes with skin on or off, which ever you prefer (leaving the skin will prevent the potatoes from falling apart while they cook) into one-inch squares. Chop chayote lengthwise and then into one inch dices. Chop calabasita and carrots length wise in half and then into one inch dices. Slice onions. Dice tomato. Cut cabbage in half (lengthwise) and then in half. Coarsely chop cilantro. Set aside all veggies.

Wash meat and bones until water runs clear. In one pot, add meat and bones, fill with water to just cover the meat and bring to a boil (this will get rid of any yucky stuff left on the meat). While you are waiting for the meat to boil, in a second pot, bring to boil about a quart of water. Transfer meat from first pot to the second. Bring to a boil, reduce to low heat, and let it cook for 30-35 minutes (meat will be about half way done). Add salt to personal taste. Add corn and bring to a boil. Boil covered low heat for 45 minutes. Add the rest of the veggies. Make sure to distribute them evenly in the pot, placing the cabbage last on top. Bring to boil. Boil for 25min.

Buen Provecho!


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